INGREDIENTS:

Pate Brisee Sucree: (pastry base)
200g Flour
1 Egg
1 Tablespoon Water
Pinch of Salt
30g Vanilla Sugar
100gr Butter - room temperature
1 egg, lightly beaten for glazing

Tart Filling:
5 Eggs
250ml (1 cup) Castor Sugar
180ml Melted Butter
100ml Lemon Juice
60ml Orange Juice

Method:

Pastry: Sift flour in mound on a cool working surface. Make a well in the centre & put the egg, water, salt into the well with fingertips of one hand. Work butter into ingredients until well blended. Cut into the flour with platic pastry scraper until pastry holds together. Scrape into a ball, flatten into a round and dust with flour. Wrap in plastic and refrigerate for 30 minutes. Preheat oven to 180 degrees celcius. Line the tin with pastry and bake blind for approximately 10 minutes. Remove beans and baking paper, egg wash pastry & bake for further 5 minutes. Remove from oven.

Tart: Blend eggs and castor sugar for one minute in aliquidiser. Add the melted butter and lemon and orange juice, blend for another 2 minutes. Set aside for 15 minutes minimum to ensure a smooth tart. Skim off foam. Pour into prepared pastry base and bake at 180 degrees celcius for approx. 20 - 30 minutes (until set). Allow to cool completely, dust with soft brown sugar and caramelize with a cook's blow torch before serving.

TIP: Portion and slice tart before caramalising to ensure easier cutting.

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