Serves 10-12
Ingredients for the Pastry
220g Plain Flour
115g Unsalted Butter
3tbsp Icing Sugar
1tsp Vanilla Extract
1 Egg Yolk
Ingredients for the filling
Zest and Juice of 2 Lemons
Zest and Juice of 2 Limes
115g Unsalted Butter
350g Caster Sugar
6 Eggs
75g Flake Almonds for topping
Method
Preheat the oven to 180C.
Sift flour and sugar into a bowl, add the butter then work using finger tips until it resembles bread crumbs. Add the egg yolk, vanilla extract and a scant table spoon of cold water, work together until a dough is formed. On a floured work surface roll out to fit a 10 inch round tart tin, leaving a little over hang for shrinkage during baking. Place in the oven for 10-12 minutes or until the base looks pale golden and trim off the excess pastry.
Meanwhile to a saucepan add the zest and juice of the lemons and limes, butter, sugar and the eggs. Place the pan on a low heat, constantly stirring to avoid getting scrambled eggs for 12-15 minutes or until thickened like a curd.
Brush the base with egg wash then return to the oven for 5 minutes, remove from the oven and stain the curd through a sieve into the base. Place back in the oven and bake for 20 minutes until set.
Heat a frying pan then pour in the flaked almonds and toss until toasted. While the tart is still hot sprinkle over the almonds and leave to cool completely.
| 
Comments
Post a Comment