Remove from the oven and leave to cool at room temperature, then chill until ready to serve. ![]() Pour the filling into the tart case and bake for 25–30 minutes, until just set with a slight wobble in the centre. Once the pastry case is baked and you’ve removed the beans and paper, reduce the oven temperature to 160☌/140☌ fan/315☏/Gas 3. In a large bowl, whisk together the eggs, lemon juice and zest, orange juice and zest, double cream and sugar using a balloon whisk, until combined. While the pastry is baking, make the filling. Generously butter and flour a 9-inch fluted tart pan with a removable bottom and refrigerate it while the oven preheats. Then, remove the baking beans and paper and bake for a further 15 minutes. Place the tin on a baking tray and bake the tart case for 15 minutes. Line the pastry case with baking paper and fill it with baking beans. Prick the base of the pastry with a fork. Leave the excess pastry hanging over the sides of the tin (this helps prevent it shrinking during baking). Use the pastry to line the 23cm fluted loose-bottomed tart tin, pressing it into the flutes around the edge. Tip out the pastry onto a surface lightly dusted with flour and roll it out to a circle about 30cm in diameter and about 3mm thick (about the thickness of a £1 coin). On a surface lightly dusted with flour, shape the pastry into a disc, wrap it in baking paper or wax paper, then chill for at least 30 minutes. Remember not to work the pastry too much at this stage or it will become tough and chewy, not crumbly and short. Add the egg, then gently work the mixture together until it forms a ball of dough (you may need to add a little water, just 1 teaspoon at a time, if the egg isn’t quite enough). (You can do this step in a food processor if you have one.) Using your fingertips, gently rub the cubes of butter into the flour and sugar until the mixture resembles breadcrumbs. ![]() Sift the flour and icing sugar into a large mixing bowl.
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