Recipe for Orange, Lemon and Cardamon Tart 
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Yield:
1
Ingredients:
Amount Ingredient
2 x eggs
4 x egg yolks
3/4 cup castor sugar
2 tbl cornflour
1 tsp ground cardamon
4 x oranges, finely grate, rind and juice
2 x lemons, finely grate, rind and juice
125 gm butter, cubed
Instructions:
Instructions: Preheat oven to 180 degrees Celsius.

Whisk eggs, egg yolks and caster sugar in a large bowl until well combined.

Add butter and stir over medium heat for 10 minutes or until mixture just comes to the boil. Remove from heat.

Line a 25cm losse-bottom tart tin with pastry and bake blind*.

Pour the citrus mixture into into the pre-baked pastry shell and bake for 15-20 minutes or until set in the centre. Cool.

Top tart with candied citrus peel or sifted icing sugar, if desired. Slice and serve at room temperature.

* to bake blind, line the pastry shell with greaseproof paper then fill with rice or dried beans. Bake in a preheated oven for 10 minutes, remove the paper with the rice or beans and bake for a further 10 minutes or until the pastry is golden.

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