Ingredients

Method

Pate Sucree

In a stand mixer add the sugar , butter and salt and mix together until pale and creamy.

Add the flour and slowly mix into the creamed mixture. Add the egg yolk and continue mixing slowly until the egg yolk is evenly distributed and the mixture in like clumps of sand.

Knead the mixture into a ball in the mixing bowl. Remove from the bowl and wrap in cling film to chill in the fridge for 30 minutes.

Grease the base of your 9 inch tart tin and place the pastry into the centre of the tart tin. Pinch pieces of the pastry off and press against the sides of the tart tin and work the pastry up the sides. Continue around the whole tin and then press down the remaining pastry onto the bottom of the tin trying to keep the sides and the base as even as possible.

Trim the top of the tart of any excess pastry and cover with cling film and place in the freezer to chill for 30 minutes.

Pre heat the oven to 108ºC / 350ºF.

Place the tart base on to a baking sheet and bake in the oven for 22-25 minutes or until golden brown. Allow to cool.

Filling

Using a heavy based saucepan , place the eggs, yolk, sugar, rind, zest and juice of the lemons and orange plus the icing sugar into the pan on a low to medium heat , whisk together and continue whisking constantly until the mixture begins to thicken. You must be patient and keep stirring or whisking the whole time. This will take at least 5 minutes.

The mixture should hold its place when you run your finger down the back of the spoon. Strain the mixture through a fine sieve to remove any pips, zest or lumps in the mixture and pour into the tart case.

Smooth the mixture flat with an offset spatula and bake in the oven for 5 minutes as this will help to get a clean cut when sliced but you don't want any colour.

Decorate to your choice.