¾ cup Sweet cream unsalted butter
1/3 cup sugar sugar
1 pinch of salt
1 egg yolk
¾ cups flour
FOR THE CREAM TOPPING
½ cup fresh orange juice
¼ cup fresh lemon juice
½ Cup Sugar
1 Cup Unsalted butter
2 tablespoons corn flour
Pairs Well With
Step 1 :In a mixing bowl with dough hook add all ingredients needed for cake base and mix until a soft dough forms. Remove dough, cover in plastic wrap and place in refrigerator for 30 minutes.
Step 2 :After 30 minutes, roll out your dough and place into your tart pan. Pierce dough with fork, cover with wax paper, fill with dry lentils or beans and bake in pre-heated 350 degree oven for 2o minutes
Step 3 :While the cake base is baking, in a medium saucepan heat the butter, orange and lemon juice. In a separate bowl beat the eggs, sugar and corn flour until smooth. Remove the juice mixture from the burner and slowly add in the egg mixture, stirring constantly to make sure the eggs do not curdle.
Step 4 :Return mixture to the burn and over continue cooking over medium heat until thickened.
Step 5 :Pour the cream filling over the cake base and place tart into refrigerator until cooled and set.