Zutaten für Orange Lemon And Cardamom Cardamon Tart
- 3 large eggs
- 2 large egg yolks
- Caster Sugar
- Cornflour
- Ground Cardamom
- Oranges, Juice And Rind Of
- Lemons
- ½ cup (113g) unsalted butter, melted
- Shortcrust Pastry
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Zubereitung von Orange Lemon And Cardamom Cardamon Tart
- Preheat oven to 180°C (350°F).
- In a large bowl, whisk together 3 large eggs, 2 large egg yolks, and ¾ cup (150g) granulated sugar until light and fluffy.
- Add ½ cup (113g) unsalted butter, melted; ½ cup (120ml) fresh orange juice; ¼ cup (60ml) fresh lemon juice; zest of 1 orange; and 1 teaspoon ground cardamom. Stir over medium heat for 10-12 minutes, or until the mixture thickens slightly and comes to a gentle simmer. Do not boil.
- Remove from heat and let the mixture cool slightly.
- Line a 25cm loose-bottomed tart tin with your prepared pastry (see blind baking instructions below).
- Pour the cooled filling into the pre-baked pastry shell.
- Bake for 15-20 minutes, or until the filling is just set – it should still have a slight jiggle in the center. Do not overbake!
- Let the tart cool completely on a wire rack before topping with candied citrus peel (optional) or sifted powdered sugar.
- Serve at room temperature with a generous dollop of whipped cream.
- **Blind Baking Instructions:** Line the pastry shell with parchment paper. Fill with pie weights, dried beans, or rice. Bake for 10 minutes. Remove the weights and paper and bake for a further 10-12 minutes, or until the pastry is golden brown.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
102g
Fat
85g
Carbs
24g
