Citrus Tart

• 2 cups plain flour
• 14 cup icing sugar
• 150 g low-fat margarine
• 1 egg yolk
• 1 -2 tablespoon water
• 12 teaspoon vanilla essence
• 34 cup caster sugar
• 23 cup orange juice (or combined) or 23 cup lemon juice (or combined) or 23 cup lime juice (or combined)
• 14 cup evaporated milk
• 5 eggs

1. Sift flour and sugar together.
2. Rub in the dairy spread until a breadcrumb-like texture is made.
3. Add the yolk, water and vanilla.
4. Roll into a ball, and refrigerate at least 20 minutes.
5. Roll the pastry out to fit a greased 25 cm flan tin.
6. Blind bake for 10 to 15 minutes in a preheated oven at 200C.
7. Remove from oven to cool.
8. To make the filling, whisk the sugar, juice and evaporated milk together.
9. Beat in the eggs one at a time.
10. Pour into cooled pastry case.
11. Bake at 180C for 20 minutes.

flour, icing sugar, lowfat margarine, egg yolk, water, vanilla, caster sugar, orange juice, milk, eggs

Taken from www.food.com/recipe/citrus-tart-80981 (may not work)