The birthday extravaganza continues! This afternoon, welcome Linda from With a Blast! Thanks so much Linda for being here!
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Hi there to all Shannah’s readers !
My name is Linda and I blog over at With A Blast . I live in South-Africa and every now and then I will share one of our country’s traditional dishes as well as a whole lot of other recipes, some my own, others from all over the world. I also like to try my hand at all kinds of Crafts – feel free to drop in at any time.
I would like to thank Shannah for the opportunity to share a recipe on Just Us Four . Shannah, have a great time during your birthday week !
The recipe I am sharing today is a shortcrust pastry case filled with a citrussy, creamy custard.
Tarte Au Citron
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!
When I was offered the chance to work with 
