Citrus tart recipe

Ingredients

• 250 g sweet shortcrust pastry
• 500 ml double thick cream
• 40 ml lemon juice and zest
• 40 ml orange juice and zest
• 100 g castor sugar
• 100 ml berry coulis
• gooseberries and orange slices, for decorating

1. Preheat the oven to 200 °C.
Lining the Tart and Blind Baking
2. On a lightly floured surface, roll out the pastry and line a 25 cm quiche pan with it. Cover the pastry with baking paper and fill with baking beans or rice. Blind bake for 10 minutes or until golden and cooked through. Remove the paper and beans and set aside to cool.
To Make the Filling
3. Beat together the cream, lemon and orange juice and zest and sugar. Refrigerate for 30–40 minutes until slightly thickened. Pour the citrus filling into the tart case and refrigerate for 11⁄2 hours.