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You are here: Home / Cooking / {Guest Post} Tarte Au Citron from With a Blast

{Guest Post} Tarte Au Citron from With a Blast

February 5, 2013 By Shannah 5 Comments

The birthday extravaganza continues! This afternoon, welcome Linda from With a Blast!  Thanks so much Linda for being here!
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Hi there to all Shannah’s readers !
My name is Linda and I blog over at With A Blast . I live in South-Africa and every now and then I will share one of our country’s traditional dishes as well as a whole lot of other recipes, some my own, others from all over the world. I also like to try my hand at all kinds of Crafts – feel free to drop in at any time.
I would like to thank Shannah for the opportunity to share a recipe on Just Us Four . Shannah, have a great time during your birthday week !
The recipe I am sharing today is a shortcrust pastry case filled with a citrussy, creamy custard.

Tarte Au Citron

PASTRY CASE:
1 Roll Frozen Shortcrust Pastry, defrosted
1 Egg, beaten
FILLING:
4 Extra-Large Eggs
1 1/2 cups Caster Sugar
150ml Fresh Cream  {double cream}
2 Limes, juice and finely grated zest
1 Lemon, juice and finely grated zest
Icing Sugar
TO SERVE:
Orange slices
Whipped Cream
Mint sprigs, to garnish
1.) Pre-heat your oven to 190 deg C (375 deg F) – Spray a 20cm (8 inch) pie dish with cooking Oil.
2.) Roll out the Pastry to about half it’s original thickness – line the pie dish, leave a 1cm (1/2 inch) edge above the dish. Prick the base a few times using a fork – line the Pastry with baking paper and fill with baking beans. Chill the Pastry case in the refrigerator for 15 minutes – remove and bake blind 15 minutes, remove from oven, scoop out the baking beans and paper – Brush the inside of the Pastry with the beaten Egg and return to the oven – bake another 5 minutes until pale golden.
3.) Remove the baked case and reduce the oven temperature to 150 deg C (300 deg F).
4.) To prepare the filling – beat together the Eggs and Caster Sugar until creamy – Stir in the Cream, Lime- and Lemon juice and zests – pour the filling into the baked Pastry case.
5.) Carefully place in the oven and bake 30 – 40 minutes until just set.
6.) Remove from oven and cool completely before chilling.
Before serving, dust a thick layer of Icing Sugar over the tart – Serve with a slice or two of Orange and Whipped Cream, add a Mint sprig to garnish.
Hope you enjoy this very refreshing citrus tart.
Linda

With A Blast

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This looks so good! Thanks so much for being here today, Linda!
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Filed Under: Cooking, Guest Posting Tagged With: cooking, Dessert, Guest Posting, Recipes

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Comments

  1. Tonia@thegunnysack says

    February 5, 2013 at 2:49 pm

    Looks delicious! Happy Birthday Shannah!
    Tonia@thegunnysack recently posted…I {Puffy Heart} Love You Striped Paper StrawsMy Profile

    Reply
  2. Mel says

    February 5, 2013 at 8:44 pm

    Happy Birthday Shannah! Linda certainly has cooked a delicious dessert for you!

    Reply
  3. Jamie @ Love Bakes Good Cakes says

    February 6, 2013 at 7:38 am

    Delicious 🙂 Pinning to try!

    Reply

Trackbacks

  1. GUEST POST – Tarte Au Citron | With A Blast says:
    September 30, 2013 at 10:51 am

    […] there everyone! Today, you can find me over at Shannah’s blog JUST US FOUR where I am sharing a delicious and refreshing recipe for a citrus pie, Tarte Au Citron! […]

    Reply
  2. GUEST POST – Tarte Au Citron | With A Blast says:
    October 2, 2013 at 10:57 am

    […] there everyone! Today, you can find me over at Shannah’s blog JUST US FOUR where I am sharing a delicious and refreshing recipe for a citrus pie, Tarte Au Citron! Hop on […]

    Reply

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About Me

Hi, I'm Shannah! Welcome to My Suburban Kitchen, where you'll find tons of recipe ideas including family friendly dinners, sinfully delicious desserts and even Paleo and Whole30 recipes. I love spending time in our kitchen and also share little glimpses of my life as a wife to one awesome Mathlete and working mom to 2 cute kids! I hope you'll grab a seat at our table and enjoy your time in the kitchen with us.

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