Tart au citron is such a favourite of mine and my friends and family, that I tend to forget there are other citrus fruits. I adapted this Jamie Oliver recipe for the Thermomix and of course for something such as a curd mixture it is perfect.
For the pastry you will need:
250g plain flour
100g icing sugar
125g cubed cold butter (pop into freezer for 10 minutes)
Zest of an orange
A little milk
Make your icing sugar. Grind the orange rind (if you haven't used a grater) with the sugar.
Turbo pulse all the ingredients apart from egg until fine breadcrumb texture. Add egg and a little milk to bind together. Wrap in cling film and chill in fridge for at least 30 minutes.
Roll the pastry to fit a 25cm tart tin or flan ring. Pop into freezer for 30 minutes before baking blind at 180°C for 30 minutes. Remove the parchment holding the baking beans or rice half way through this baking time. In the aga bake for 20 minutes in baking oven and finish on floor of roasting oven.
Set the cooked pastry case aside while making the orange custard.
For the orange custard filling:
Thinly peeled skin of an orange
200g golden caster sugar
Seeds of 1 vanilla pod
5 eggs and 5 egg yolks
250g unsalted butter, diced
225 ml freshly squeezed orange juice (or a mixture of lemon/lime/orange)
A slug of grand marnier (optional)
Grind the orange peelings and caster sugar for 20 seconds speed 10.
Add eggs, egg yolks, butter, vanilla seeds, juices. Mix 20 seconds speed 6.
Scrape sides of TM bowl and cook at 80°C speed 4 for 8 minutes. If it still isn't thick enough cook for a further few minutes. Add the grand marnier, if using, towards the end of cooking time.
Pour the curd into the tart case will it curd still warm.
Serve with crème fraîche.