Easy Lemon Tart with Orange Confit and Lemon Curd

Lemon Tart with Confit of Oranges and Creme Fraiche

• 1 sheet sweet shortcrust pastry

• Lemon Curd (see recipe below and use half of the curd, or buy from supermarket)

• Orange Confit (see recipe below)

• 30g/1ozs Dark chocolate to drizzle over to decorate

• Double cream or crème fraiche to serve if desired

Step 1 - Line a 21cm loose-bottomed tart pan with shortcrust pastry sheet, then freeze for 10 minutes. Preheat the oven to 190°C.

Step 2 - Line pastry with baking paper, fill with pastry weights or uncooked rice and bake for 10 minutes. Remove paper and weights or rice and return pastry to oven for five further minutes.

Step 3 - When cool, spoon lemon curd in tart shell

Step 4 - Melt chocolate and with a knife make patterns with chocolate (or make a small cone out of baking paper, fill with melted chocolate and pipe lines or patterns)

Step 5 - Serve with Orange Confit and Creme Fraiche

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Lemon Curd in the microwave

Makes 3 cups

Ingredients

• 5 eggs

• 3/4 cup caster sugar

• rind of 1 lemon

• 3/4 cup freshly squeezed lemon juice

• 125g butter, chilled, cubed

Method

Step 1 - Combine eggs, sugar, and lemon rind in a 6-cup, heatproof, microwave-safe bowl. Mix with balloon whisk until combined, gradually adding the lemon juice while whisking. Add the cubed butter.

Step 2 - Place onto a microwave-safe rack or upturned microwave-safe plate and cook, uncovered, for 7 to 10 minutes on MEDIUM (50%) power, stirring every minute until thick enough to coat a metal spoon. Pour into sterilised jars, seal and label. Place in the fridge to cool.

Variation: If desired, replace lemon juice with lime juice or passionfruit pulp.

Source: Super Food Ideas - June 2003 , Page 79 Recipe by Janelle Bloom

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Confit Oranges

• 2 oranges, halved, thinly sliced

• 3 cups/750ml/26flozs water

• 4 cardamom pods, lightly crushed

• 1 cinnamon stick

• 1 bay leaf

• 500g/1.1lbs caster sugar

• 2 tbs brandy

Method

Step 1 - To make the orange confit, place the oranges in a bowl and cover with cold water. Cover and leave overnight. Drain well and place in a saucepan with the spices, bay leaf and 3 cups (750ml) water. Bring to the boil, then simmer over very low heat for 25-30 minutes until oranges are transparent. Add the sugar and cook for a further 20-25 minutes or until mixture is a thin, jam-like consistency. Discard the spices and bay leaf, stir in brandy, and cool.

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And the flowers? They were just pretty.

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