Ingredients:
2 eggs
4 egg yolks
3/4 cup caster sugar ( superfine sugar)
2 tablespoons cornflour ( corn starch)
1 teaspoon ground cardamom
4 oranges, juice and rind of, finely grated
2 lemons, rind and juice of,finely grated
125 g butter, cubed
2 sheets ready rolled shortcrust pastry, thawed
Directions:
Preheat oven to 180c (350f).
Whisk eggs, egg yolks and sugar in a large bowl until well combined.
Add butter, juices and rind, and stir over medium heat for 10 minutes or until the mixture just comes to the boil.
Remove from heat.
Line a 25cm (10inch) loose bottomed tart tin with pasrty and bake blind*.
Pour the filling into the pre-baked pastry shell and bake for 15-20 minutes or until set in the centre.
You want it to be just set-not hard and tough!
Top the tart with candied citrus peel or sifted confectioners sugar to serve.
Serve at room temperature.
*Tobake blind, line the pastry shell with greasproof paper, fill with rice or dried beans, and bake in a preheated oven for 10 minutes.
Remove the paper and beans, and cook for a further 10 minutes or until the pastry is golden.
Servings: 6-8
Time preparation: 40 min.
Time total: 70 min.