Citrus tart

Citrus tart

The decorative peel turns this tart into real eye candy.

By , 21 September 2015

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Citrus tart
  • 2 Hours 30 Mins

  • Serves: 6

  • Price: 66p per serving

Nutritional Info
Each 173g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your reference intake.
Typical energy values per 100g: 1372kJ/328kcal.
  • 350g Asda Shortcrust Pastry flour
  • Flour, for rolling out
  • 4 large free-range eggs
  • 125g caster sugar
  • 3 medium oranges
  • 1 unwaxed lemon
  • 150g pot double cream
  • 100g granulated sugar
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Roll out the pastry on a lightly floured surface and use to line a 20cm flan tin or sandwich tin, about 4cm deep. Prick the base with a fork. Lay a 30cm round of baking paper on top and fill with ceramic baking beans or rice and cook for another 5 minutes.

  • Reduce the oven temperature to 160C/140C Fan/Gas 3. Whisk the eggs and caster sugar together until evenly mixed (don’t whisk any longer as you don’t want air bubbles in the mixture).

  • Finely grate the zest of two of the oranges and half the lemon. Squeeze out the juice and measure 100ml orange juice and 2 tbsp lemon juice. Add the zest and measured juice to the eggs and gently whisk in with the double cream. Pour into the flan case.

  • Bake in the oven for 35 minutes or until just set. Leave to cool. While the flan is cooking, remove the zest of the remaining orange with a vegetable peeler or zester, taking care only to include the zest and not the white pith (cut into thin strips if using a vegetable peeler). Put the granulated sugar in a small pan with 150ml water and heat gently until dissolved. Add the zest and simmer for 10 minutes or until translucent. Drain and cool on a plate.

  • Just before serving, pile the candied zest in the centre of the flan.