Can you resist a creamy citrus tart?
RECIPE DETAILS
1. To make the pastry, put the flour in a food processor and add the cold butter in cubes. Mix together until the texture is like breadcrumbs. Add the icing sugar and make a well in the middle. Put in the egg yolk and water and mix together to form a soft dough.
2. Put the mixture on a lightly floured work surface. Bring the dough together into a smooth pastry, being careful not to overwork it. Form into a slightly flattened disc, wrap in cling film and chill for about 20 minutes.
3. Pre-heat the oven to 190°c/gas mark 5.
4. Roll out the pastry on a floured work surface to about 3mm thick and use to line the pie tins. Make sure that you get the pastry even all round. Put the tin in the refrigerator to allow the pastry to rest and chill for as long as possible, or at least 20 minutes.
5. Now to make the filling put the curd cheese though a fine sieve, you should have 190g remaining for the recipe. Whisk the butter with the sugar; add the lemon zest and spices. Add the whole egg and yolk, and sieved curd cheese, mix well and fold in the raisins.
6. Pour in to the pastry case and bake for 15 minutes.
7. To make the crème anglaise, put the milk into a saucepan and bring it to the boil. Add the vanilla pod and seeds then remove from the heat.
8. Put the egg-yolks and sugar in a bowl and whisk, add the boiled milk and mix until well incorporated.
9. Pour the mixture into a clean saucepan and slowly heat it up until it begins to thicken, be careful not to overheat as this will make the mixture curdle (scrambled egg).
10. To find out if the mixture is cooked test with the back of a wooden spoon drawing a line through it, if it stands still it is ready.
11. Finally put the mixture through a fine sieve into a bowl, cover and cool. Place in a refrigerator until cold.
