This Mother’s Day I will be making my mum her absolute favourite – a Citrus Tart, served with a little bit of love!
I have tried many recipes for citrus tarts and this one would have to be one of my favourites. Why? Three reasons. It is incredibly easy, a complete success the first time and was given to me to by a family member!
My cousin kindly shared this recipe with me. He has tweaked every little bit of this recipe to make it simple and tasty. Thanks for sharing with us Andrew!
I always enjoy making my mum something on Mother’s Day. Whether it is food, craft or a hand picked bunch of flowers, it is always extra special when someone takes the time to make something straight from the heart.
Everybody loves their mum, and I am no exception! My mum is the most inspiring, caring and understanding woman in my life. She is such a blessing! Happy Mother’s Day! X
Apart from eating the tart, my favourite part is juicing the fresh fruit! There is just something so good about squeezing the freshness out of something, don’t you think?
Mother’s Day Citrus Tart
Makes a 24cm (9″) tart, serves 8-12
1 1/4 cups plain flour
1/3 cup icing (powered) sugar
1/4 cup almond meal
125g (4.4oz) chopped butter
1 egg yolk
165g (5.8oz) caster sugar
1/2 cup citrus juice (roughly half a lime, lemon and an orange)
1 tablespoon mixed rind (roughly 1/3 lime, lemon and orange)
1 cup of thickened cream
Using a food processor, process flour, sugar, almond meal and butter until combined and crumbly. Add egg yolk and process until it forms a crumbly dough. Knead dough on a floured surface until smooth. Make a disk and wrap in plastic. Refrigerate for at least 30 minutes.
Roll pastry between baking paper sheets, or on a light floured surface until it reaches a 24cm (9.5″) diameter. Carefully lift the pastry into the pastry case and press the sides into the case. Trim the edges. Cover and refrigerate for 30 minutes.
Preheat the oven to 200C (390F) (180 (355F) fan forced).
Pierce the bottom of the pastry with a fork, cover with a sheet of baking paper and fill with ceramic weights or uncooked beans. This will ensure that the air escapes and doesn’t allow the pastry case to bubble. Bake for 15 minutes. Remove the weights and paper and bake for a further 10 minutes or until lightly browned.
Meanwhile, whisk the eggs and sugar. Add cream and zest. Slowly add in the juice and whisk until combined.
Reduce the oven to 180C (355F) (160C (320F) fan forced).
Pour filling into pastry case and back for 30 minutes. Let cool and refrigerate. Dust with icing (powered) sugar if desired.
Make sure you save the best piece for your mum!