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Ingredients

1 cup (150g) plain flour
1/2 cup (55g) almond meal
1 tablespoon caster sugar
2 tablespoons oil
Icing sugar, to dust
Blueberries, to serve

Citrus curd

4 eggs
3/4 cup (175g) caster sugar
1 teaspoon vanilla extract
2/3 cup (160ml) lemon juice
1/3 cup (80ml) lime juice
1 cup (250ml) coconut cream

Method

Step 1 Grease a round 2.5cm deep, 24.5cm flan tin with removable base. Combine oil and 1/3 cup (80ml) cold water. Process flour, almonds and sugar in food processor. Pour in oil mix until just combined.
Step 2 Roll pastry out on lightly floured non-stick baking paper to fit the tin. Line the tin with the pastry. Refrigerate for 15 minutes. Preheat oven to 180°C.
Step 3 To make the curd, whisk together eggs, sugar and vanilla, then whisk in the lemon juice, lime juice and coconut cream.
Step 4 Line the pastry case base with non-stick baking paper and fill with rice. Bake 10 minutes on a tray. Remove paper and rice. Bake 10-15 minutes then let cool slightly.
Step 5 Strain curd into the pastry case. Bake 25-30 minutes or until just set. Set aside to cool completely, then refrigerate 2-3 hours. Serve dusted with icing sugar and topped with blueberries.

Citrus curd tart

How to make Citrus curd tart

Ingredients

Citrus curd

Method