Developed by Hannah Lewry for Woolworths TASTE.
Serves: 8
Difficulty: Easy
Prep Time: 10 minutes
Cooking Time: 40 minutes
For the pastry:
For the filling:
For the citrus curd:
1. Preheat the oven to 180°C.
2. To make the pastry, mix the flour, icing sugar and salt in a bowl. Rub in the butter with your fingertips until sandy. Make a well in the middle, add the egg yolks and mix with a fork. Slowly add water and mix to form a soft dough. Knead briefly until smooth, then roll out and line a 23 cm greased tart case. Chill, then blind bake for 10 minutes. Remove the beans and bake for 5 more minutes. Lower the oven to 160°C.
3. To make the filling, beat all the filling ingredients until smooth. Pour into the tart case and bake for 30 minutes, or until just set with a slight wobble in the middle. Let cool.
4. To make the citrus curd, place the citrus juices, zest, caster sugar, and butter in a glass bowl over a simmering pot of water. Stir until sugar dissolves and butter melts. Whisk in eggs and yolks one at a time. Keep whisking until thickened. Remove from heat, whisk every 5 minutes as it cools to prevent the curd from forming a skin.
5. To serve, once everything is cool, top the tart with citrus curd and garnish with ClemenGold mandarin slices.
