Citrus Curd Tart
Posted: Sun Aug 13, 2006 5:54 am
[align=center]Citrus Curd Tart
preparation 20 minutes cooking 55 minutes
chilling 45 minutes
INGREDIENTS:
1 1/2 cups plain flour
1/3 cup icing sugar
125 grams cold butter, chopped
1 egg yolk
whipped cream and zested rind, to serve
Filling:
2 tablespoons caster sugar
3 eggs
3/4 cup thickened cream
finely grated rind and juice 1/2 lemon
finely grated rind and juice 1/2 lime
finely grated rind and juice 1/2 orange[/align]
1. Sift flour and icing sugar into a large bowl. Add butter. Rub in using fingertips until mixture resembles breadcrumbs. Add yolk to make a firm but pliable dough. Knead lightly. Wrap in plastic wrap. Chill for 30 minutes.
2. Preheat oven to hot, 200?C. Lightly grease a 23cm round loose-bottomed flan pan. Place on a baking tray.
3. Roll pastry out between 2 sheets of baking paper. Ease into prepared pan, trimming edges. Chill for 15 minutes. Bake blind (see Tip) for 10 minutes. Remove paper and filling. Bake for a further 5 minutes. Cool. Reduce oven to moderate, 180?C.
4. FILLING. In a large bowl, whisk together eggs and sugar. Blend in cream, rind and juice. Pour mixture into cooled pastry case. Bake for 35-40 minutes until just set. Cool, then chill for at least 2 hours until required. Serve in wedges with cream and rind.
preparation 20 minutes cooking 55 minutes
chilling 45 minutes
INGREDIENTS:
1 1/2 cups plain flour
1/3 cup icing sugar
125 grams cold butter, chopped
1 egg yolk
whipped cream and zested rind, to serve
Filling:
2 tablespoons caster sugar
3 eggs
3/4 cup thickened cream
finely grated rind and juice 1/2 lemon
finely grated rind and juice 1/2 lime
finely grated rind and juice 1/2 orange[/align]
1. Sift flour and icing sugar into a large bowl. Add butter. Rub in using fingertips until mixture resembles breadcrumbs. Add yolk to make a firm but pliable dough. Knead lightly. Wrap in plastic wrap. Chill for 30 minutes.
2. Preheat oven to hot, 200?C. Lightly grease a 23cm round loose-bottomed flan pan. Place on a baking tray.
3. Roll pastry out between 2 sheets of baking paper. Ease into prepared pan, trimming edges. Chill for 15 minutes. Bake blind (see Tip) for 10 minutes. Remove paper and filling. Bake for a further 5 minutes. Cool. Reduce oven to moderate, 180?C.
4. FILLING. In a large bowl, whisk together eggs and sugar. Blend in cream, rind and juice. Pour mixture into cooled pastry case. Bake for 35-40 minutes until just set. Cool, then chill for at least 2 hours until required. Serve in wedges with cream and rind.