Thursday, February 5, 2009

Citrus curd tart

Ingredients (serves 6)
* 1 cup (150g) plain flour
* 1/2 cup (55g) almond meal
* 1 tbs caster sugar
* 2 tbs oil
* Icing sugar, to dust
* Blueberries, to serve
Citrus curd
* 4 eggs
* 3/4 cup (175g) caster sugar
* 1 tsp vanilla extract
* 2/3 cup (160ml) lemon juice
* 1/3 cup (80ml) lime juice
* 1 cup (250ml) coconut cream

1. Grease a round 2.5cm deep, 24.5cm flan tin with removable base. Combine oil and 1/3 cup (80ml) cold water. Process flour, almonds and sugar in food processor. Pour in oil mix until just combined.
2. Roll pastry out on lightly floured non-stick baking paper to fit the tin. Line the tin with the pastry. Refrigerate for 15 minutes. Preheat oven to 180°C.
3. To make the curd, whisk together eggs, sugar and vanilla, then whisk in the lemon juice, lime juice and coconut cream.
4. Line the pastry case base with non-stick baking paper and fill with rice. Bake 10 minutes on a tray. Remove paper and rice. Bake 10-15 minutes then let cool slightly.
5. Strain curd into the pastry case. Bake 25-30 minutes or until just set. Set aside to cool completely, then refrigerate 2-3 hours. Serve dusted with icing sugar and topped with blueberries.

Fresh Living - Page 50


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