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Citrus curd tart
Citrus curd tart
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Prep Time:
210 minutes
Cook Time:
55 minutes
Total Time:
265 minutes
Coconut, lime, and lemon curd tart - a uniquely delicious twist on a classic favorite.
Ingredients:
  • 150g plain flour
  • 55g almond meal
  • 20.00 gm caster sugar
  • 36.80 gm oil
  • Icing sugar, to dust
  • Blueberries, to serve
  • 4 eggs
  • 175g caster sugar
  • 4.40 gm vanilla extract
  • 160ml lemon juice
  • 80ml lime juice
  • 250ml coconut cream
Instructions:
  • Prepare a round 24.5cm flan tin by greasing it with a depth of 2.5cm, ensuring that the base is removable. In a food processor, blend flour, almonds, and sugar until combined. Slowly add a mixture of oil and 1/3 cup (80ml) cold water until just combined.
  • Roll out the pastry on lightly floured non-stick baking paper to fit the tin, then line the tin with the pastry. Chill in the refrigerator for 15 minutes before preheating the oven to 180°C.
  • Combine eggs, sugar, and vanilla in a bowl, whisk thoroughly. Gradually whisk in lemon juice, lime juice, and coconut cream until smooth.
  • Prepare the pastry case by lining the base with non-stick baking paper and filling it with rice to bake for 10 minutes on a tray. After baking, remove the paper and rice, then bake for an additional 10-15 minutes. Allow it to cool slightly before serving.
  • Pour the curd into the pastry case. Bake for 25-30 minutes until it's just set. Allow it to cool completely, then refrigerate for 2-3 hours. Serve by dusting with icing sugar and topping with blueberries.

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