PASTRY CASE:

1 Roll Frozen Shortcrust Pastry, defrosted

1 Egg, beaten

FILLING:

4 Extra-Large Eggs

1 1/2 cups Caster Sugar

150ml Fresh Cream  {double cream}

2 Limes, juice and finely grated zest

1 Lemon, juice and finely grated zest

Icing Sugar

TO SERVE:

Orange slices

Whipped Cream

Mint sprigs, to garnish

1.) Pre-heat your oven to 190 deg C (375 deg F) – Spray a 20cm (8 inch) pie dish with cooking Oil.

2.) Roll out the Pastry to about half it’s original thickness – line the pie dish, leave a 1cm (1/2 inch) edge above the dish. Prick the base a few times using a fork – line the Pastry with baking paper and fill with baking beans. Chill the Pastry case in the refrigerator for 15 minutes – remove and bake blind 15 minutes, remove from oven, scoop out the baking beans and paper – Brush the inside of the Pastry with the beaten Egg and return to the oven – bake another 5 minutes until pale golden.

3.) Remove the baked case and reduce the oven temperature to 150 deg C (300 deg F).

4.) To prepare the filling – beat together the Eggs and Caster Sugar until creamy – Stir in the Cream, Lime- and Lemon juice and zests – pour the filling into the baked Pastry case.

5.) Carefully place in the oven and bake 30 – 40 minutes until just set.

6.) Remove from oven and cool completely before chilling.

Before serving, dust a thick layer of Icing Sugar over the tart – Serve with a slice or two of Orange and Whipped Cream, add a Mint sprig to garnish.

Hope you enjoy this very refreshing citrus tart.

Linda

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This looks so good! Thanks so much for being here today, Linda!