Ingredients
Sweet short crust pastry, enough to line a 24cm flan tin
egg wash (made from 2 lightly whisked eggs), for glazing
2 whole eggs
75g caster sugar
90ml pouring cream, whisked to soft peaks
110g almond meal
30ml fresh lemon juice
1 orange, finely zested, no white pith
40ml fresh orange juice
mascarpone cream, to serve
Method
Preheat oven to 180°C. Spray a 24cm loose-bottom fluted flan tin with oil.
Lightly flour a bench and roll out the pastry 2cm wider than the tart tin.
Roll the pastry over your rolling pin and gently ease it into the tin, pushing the pastry in gently so it follows the fluting. Place in refrigerator and rest for 30 minutes.
Line the tart case with foil and rice and blind-bake for 20 minutes. Remove the rice and foil, brush the pastry shell with egg wash and cook for a further 10 minutes.
For the filling, use an electric mixer to beat the eggs and sugar until thick and mixture holds a trail. Add whisked cream, almond meal, lemon juice and orange zest and juice and, using a wooden spoon, mix well until combined and smooth.
Spoon mixture into prepared pastry case and bake at 180°C for 25-30 minutes or until puffed and golden and firm to touch. Allow to cool before cutting.
Serve tart with mascarpone cream.
