Citrus Lovers Dessert Tart by Kim Vanzi

Citrus Lovers Dessert Tart

Really I think it should be called Citrus Lovers Dessert With Lots of Patience. I say this because it is really important to wait for it to cool down before sticking into the refrigerator.

FOR THE CRUST:

113g  butter
57 g castor sugar
170g  0 flour

Beat the butter and sugar together and fold in the flour, Press into a tart pan.  Bake at 175oC for 15 mins (golden brown). Allow to cool.

FILLING:

1 can 397g Sweetened Condensed Milk
4 eggs
125g butter, chopped
3 LARGE lemon juiced and chopped zest of one
1/2 cup of blood orange juice
2 tbsp brown sugar

Slightly beat eggs add condensed milk and place bowl on water bath on stove. Make sure the bowl does not touch the water.  Stir until mixture coats the back of a wooden spoon. Remove from heat, whisk in butter, then lemon rind and juice and allow to cool but not set.  Spoon filling into crust, bake for 20 minutes until slightly set will set more on cool down.  Once cool put in refrigerator overnight.  Now you can serve the next day as is with some powder sugar on top or you can do a slight crisp on top with some brown sugar.  Sprinkle the brown sugar over the top cook under the grill until the sugar is melted and golden.  Again cool completely and refrigerate if you like it cold if not you can cool completely and serve slightly warm with a dusting of powder sugar.

Adapted from:

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