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Sunshine tart
Sunshine tart
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
Elevate lemon tart with zesty citrus and a delectable hazelnut crust.
Ingredients:
  • 5 Eggs
  • 155g (3/4 cup) caster sugar
  • 200ml pouring cream
  • 125ml (1/2 cup) fresh tangelo juice
  • 20.00 ml finely grated tangelo rind
  • 150g (1 cup) plain flour
  • 125g butter, chilled, chopped
  • 60g (1/3 cup) pure icing sugar
  • 55g (1/2 cup) hazelnut meal
  • 1 egg yolk
  • 1-40.00 gm chilled water
Instructions:
  • Combine eggs, caster sugar, cream, and tangelo juice and rind in a large jug. Cover and chill in the fridge for 1 hour to infuse.
  • In a food processor, blend flour, butter, icing sugar, and hazelnut meal until the mixture looks like fine breadcrumbs. Then, add the egg yolk and water until the dough comes together. Cover the dough and let it rest in the fridge for 30 minutes.
  • Preheat your oven to 200°C. Roll out the pastry on a floured surface until it is 4mm thick. Line a 3cm-deep, 23cm fluted tart tin with the pastry, trim any excess. Cover with baking paper and then fill with pastry weights or rice. Bake for 15 minutes, then remove the paper and weights and bake for an additional 8 minutes. Transfer the tart tin to a baking tray.
  • Lower the oven temperature to 160°C, then carefully pour in the egg mixture. Bake for about 40 minutes or until the mixture is fully set. Allow it to cool before serving.

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