For the dough
100 g butter
3,5 dl flour
1 dl sugar
1 egg
pinch of salt
Mix flour, sugar and salt to the butter, add egg. Put the dough between two large pieces of cling film and let it rest for 30 minutes in the fridge. Roll the dough between cling film, remove one cling film and put it on tart tin with a removable base. The other cling film helps you to press the dough evenly. Remove the cling film and line with greaseproof paper and peas.
Blind bake in 200 for about 15 minutes, then remove the peas and bake for few minutes more.
For the filling:
4 eggs
3dl sugar
zest of one lemon and one orange
juice of 2 lemons and 1 orange, total amount about 2dl
1,5 dl cream
Whisk the eggs and sugar until fluffy, then add juices and zest and last the cream. Filling is very liquid and you might want to pour some of the filling to the tart tin when it is already in the oven to avoid spilling. Bake in 160 for about 40 minutes until it is set.
Let it cool until the next day, put some icing sugar on top and serve with fresh strawberries.
Delicious and worth all the effort!
