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A twist on an old favourite


200g Plain Flour
330g golden caster sugar
100g unsalted butter
9 medium eggs
1 yolk of an egg
250ml double cream
zest and juice of 2 lemons
zest and juice of 2 oranges


  1. Cream together 30g of the sugar and all of the butter
  2. Rub in the flour to create 'bread crumbs'
  3. Add the yolk and any water necessary to bring the dough together into a ball
  4. Grease a 20cm, deep cake tin
  5. Line the tin with the pastry
  6. Chill for an hour
  7. Preheat the oven to 200C
  8. Line the cake tin containig the pastry with tin foil and add baking beans
  9. Bake in the oven for about 15mins untill the pastry has set
  10. Remove the foild and the beans and cook the pastry for about another 12minutes untill lightly golden
  11. Remove from the oven and set aside to cool
  12. Reduce the heat in the oven to 150C
  13. Whisk together the eggs and remaining sugar
  14. Mix in the juice and zest of the oranges and the lemons
  15. Pour into the pastry case
  16. Bake in the oven for 1 1/2 hours
  17. Check half way through to ensure that the custard is on it's way to setting, if it is not then adjust the heat accordingly
  18. Once the custard has set remove the tart from the oven and allow to cool
  19. Once it has cooled, cover and chill for a few hours.