Tangy citrus tarts

ingredients:

• 450g Creme vanilla bean sweet Shortcrust pastry, thawed or regular shortcrust pastry
• Grated zest of 1 lime and juice of 1/2 lime
• Grated zest and juice of 2 lemons
• 165g caster sugar
• 7 egg yolks
• 1/2 tsp vanilla extract
• 150g unsalted butter, chopped
• Thick cream, to serve
• Candied lemon
• 1 lemon, thinly sliced, seeds removed
• 220g caster sugar

Method 

For candied lemon, place lemon slices in a saucepan and cover with cold water, bring to the boil, then drain and repeat. Combine sugar and one cup water in a small saucepan and boil over medium heat. Add lemon slices and cook over low heat until tender and translucent (about 20-25 minutes). Cool.

Roll pastry on a lightly floured surface and line four 12-centimeter fluted tart tins. Chill for 30 minutes. Bake blind at 180C for 15 minutes, remove paper and weights and bake for a further five minutes or until pastry is cooked and golden.

Whisk one egg yolk with two teaspoons water and brush mixture over pastry cases. Return to the oven for one or two minutes until dry.

Cool.

For filling, whisk grated lime and lemon rinds and juice with sugar, six yolks and vanilla in a heatproof bowl over simmering water until well combined.

Whisk in butter a little at a time and stir until mixture thickens enough to coat the back of a spoon. Remove and cool. Spoon about1/2 cup of filling into each tart, cover and refrigerate.

When ready to serve, place slices of candied lemon on top of tarts and serve with thick cream.
Serves 4