Citrus tart with preserved lemon cream and fresh fruit
by GBC Kitchen

Ingredients

Dairy

  • 250g of unsalted butter, softened, plus 10g butter for greasing tart ring
  • 200ml of whipping cream
  • 150g of unsalted butter

Store Cupboard

  • 120g of caster sugar
  • 2 Freshlay Farms Golden Yolker® eggs
  • 1/2 tsp vanilla extract
  • 430g of plain flour
  • 1/2 tsp salt
  • 150g of caster sugar
  • 1 tsp preserved lemon brine
  • 4 platinum grade gelatine leaves, about 12 grams
  • 500g of caster sugar
  • 4 Freshlay Farms Golden Yolker® eggs

Delicatessen

  • 1/2 preserved lemon, rind finely chopped
  • 1 preserved lemon, rind finely chopped

Fruit & Vegetables

  • 3 lemons, juiced (around 100ml)
  • 4 limes, juiced (about 100ml)
  • 3 oranges, juiced (about 100ml)
  • 1 lime, sliced into thin rounds
  • 10 raspberries
  • 10 blueberries, sliced in half

Salad & Fresh Herbs

  • 1 handful of mint leaves
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