St Clement's tart

Serves 6-8
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The Independent Online

for the sweet tart pastry
2 medium egg yolks
225g unsalted butter, softened
1tbsp caster sugar
275g plain flour

for the filling
3 medium oranges
4 lemons
9 medium eggs, beaten
250g caster sugar
250ml double cream

First make the pastry: beat the egg yolks and butter together in a bowl then beat in the sugar. Stir in the flour and knead together until mixed to a smooth dough.

Pre-heat the oven to 175C/gas mark 4. Wrap the pastry in cling film, flatten slightly and leave in the fridge for an hour before use. Lightly grease a non-stick and preferably loose-bottomed 20-25cm x 3- 31/2 cm deep flan ring. Knead the dough again a little and roll the pastry to 1/2cm thickness (saving a little for patching) and line the flan ring, ensuring there are no holes and the pastry is pushed into the base corners. Run the rolling pin over the top of the tin to trim the edge, then pinch the pastry edge just above the rim of the dish with your forefinger and thumb. Leave to rest for another 30 minutes in a cold place, then line with greaseproof paper and baking beans and bake blind for 15 minutes, or until the visible pastry looks thoroughly cooked. Leave to cool for 10 minutes then remove the paper and beans. Check for any holes in the pastry, if so patch them up with the trimmings. Continue cooking for another 5-6 minutes, or until golden.

Pre-heat the oven to 140C/gas mark 1. Meanwhile finely grate the zest from 2 of the lemons and juice them all. Grate the zest from one of the oranges and juice them all then put the orange juice in a pan and boil until it's reduced by two thirds. Mix both the zests and juices together then whisk in the eggs and sugar.

Meanwhile bring the cream to the boil and whisk on to the egg mixture until well mixed. Pour into the tart case and bake for 30 minutes, or until the mixture feels almost set as it will continue to cook a little. Leave to cool for at least an hour before serving. (If you have any mixture left over, pour into a small dish and bake it with the tart - it's like crème brûlée.)