St Clements tarts
Roll out pastry bases and put into a large greased flan tin
Sugar pastry
1 egg
50g white sugar
125g butter
200g soft flour
Beat lightly eggs and sugar, add butter, and mix thoroughly. Add sieved flour and salt. Mix to smooth paste, rest covered in a cool place for 1 hour.
Filling
2 medium lemons aprox
2 meduim oranges
6 large eggs
175g castor sugar
200ml whipping cream
Icing sugar for dusting
Zest oranges & lemons and juice (you need 275ml juice)
Lightly whisk together eggs and sugar, add zest, juice and cream lightly whip again.
Pour into tart cases, bake approx 180 oC/gas 4, for around 20 mins until set.
Roll out pastry bases and put into a large greased flan tin
Sugar pastry
1 egg
50g white sugar
125g butter
200g soft flour
Beat lightly eggs and sugar, add butter, and mix thoroughly. Add sieved flour and salt. Mix to smooth paste, rest covered in a cool place for 1 hour.
Filling
2 medium lemons aprox
2 meduim oranges
6 large eggs
175g castor sugar
200ml whipping cream
Icing sugar for dusting
Zest oranges & lemons and juice (you need 275ml juice)
Lightly whisk together eggs and sugar, add zest, juice and cream lightly whip again.
Pour into tart cases, bake approx 180 oC/gas 4, for around 20 mins until set.