The best delicious Tarte Au Citron recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Tarte Au Citron recipe today!
Hello my friends, this Tarte Au Citron recipe will not disappoint, I promise! Made with simple ingredients, our Tarte Au Citron is amazingly delicious, and addictive, everyone will be asking for more Tarte Au Citron.
What Makes This Tarte Au Citron Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Tarte Au Citron.
Ready to make this Tarte Au Citron Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
4 Eggs
225 g Caster sugar; (1/2lb)
150 ml Double cream; (5fl oz)
Juice and grated zest of 1
-lemon
Juice and grated zest of 2
-limes
FOR THE PASTRY
85 g Unsalted butter; (3oz)
1 tb Caster sugar
1 pn Salt
1 tb Mixed grated lemon and lime
-rind
1 sm Egg
25 g Toasted almonds; finely
-ground (1oz)
50 g Plain white flour; (2oz)
1 Egg yolk
To make the pastry blend together the butter, sugar, salt, citrus rinds and
egg in a food processor. While the machine is running add the almonds
followed by the flour. Do not over work, blend until the mix has formed
into a loose ball. Wrap the ball in the cling film and leave it in the
fridge for 1 hour. Before using it, allow the dough to soften to room
temperature.
Preheat the oven to 160?C/325?F/gas mark 3. Roll the pastry into a circle
(about 1/6 inch thick). Butter a 9 x 2 inch flan ring and the baking sheet.
Line the ring with the pastry and prick with a fork. Cover the pastry with
greaseproof paper and dried beans (or an alternative)to weigh the pastry
down. Blind bake in the preheated oven. Remove and discard the beans and
greaseproof paper. Brush the bottom with beaten egg yolk and return to the
oven for a further 7 minutes. Lower the temperature to 150?C/300?F/gas mark
2.
To make the filling, blend the eggs and sugar and fold in the double cream
and the cirtus juices and the zest. Pour the filling into the pastry tin.
Place in the oven and bake for c.35 minutes. Make sure the filling is set
before removing from the oven. Allow to cook down before serving.
Yields
1 servings
Leave a Reply