Citrus Tart

• 1/2 cup all-purpose flour
• 1/3 cup powdered sugar
• 1/2 cup cold butter, chopped
• 1 None egg yolk
• None None FOR THE FILLING
• 3 None eggs
• 1/4 cup granulated sugar
• 1/2 None lemon, zested and juiced
• 1/2 None lime, zested and juiced
• 1/2 None orange, zested and juiced
• 3/4 cup heavy cream, plus extra, whipped, to serve
• None None candied orange and lemon slices, to decorate

1. Sift together flour and powdered sugar. Cut in butter until mixture resembles breadcrumbs. Add egg yolk and mix to form a firm but pliable dough. Knead lightly. Wrap in plastic wrap and chill for 30 mins.
2. Preheat oven to 400u0b0F. Lightly grease a 9 inch tart pan. Place on a baking tray.
3. Roll out dough then use to line prepared tart pan. Trim edges. Chill for 15 mins. Line with baking paper and pie weights. Blind bake for 10 mins. Remove paper and weights and bake for another 5 mins. Let cool. Reduce heat to 350u0b0F.
4. Meanwhile, to make the filling, whisk together eggs and sugar. Add citrus juice and zest then add cream. Transfer to tart shell and bake for 35-40 mins, until just set. Let cool to room temperature then chill for at least 2 hours.
5. Decorate with candied orange and lemon slices. Serve with whipped cream.

allpurpose, powdered sugar, cold butter, egg yolk, filling, eggs, granulated sugar, lemon, lime, orange, heavy cream, lemon slices

Taken from recipes-plus.com/api/v2.0/recipes/26966 (may not work)