Tangelo Tart

Crust

1 ½ cups all-purpose flour
¼ cup raw sugar
¼ cup icing sugar
7 tablespoons butter, melted
1 tablespoon cold water

Filling

Zest of 3 tangelos
Juice of 3 tangelos
3 eggs
2 egg yolks
100g caster sugar
6 tablespoons of butter

Preheat the oven to 180°C and grease a 25cm tart pan

In a bowl, combine flour and sugars and stir to combine. Make a well in the centre pour in butter. Add the water and stir until all ingredients are incorporated. Add extra water if the mixture is too dry

Place the dough into the tart pan and press evenly around the edges and base of the pan. The sides should be slightly thicker than the bottom for support. Use a fork to prick the dough to prevent it puffing up

Place the tart in the oven for 10 minutes. Remove and prick again if the base is puffing up

Return to the oven for 7-10 minutes or until the edges begin to turn golden

Remove from the oven and set aside to cool and then place in the fridge for 30 minutes

To make the filling, place a saucepan over a medium heat and add the eggs, yolks and sugar. Whisk to combine then add the tangelo zest and juice, along with the butter. Stir constantly

The filling should begin to thicken after 5-7 minutes

Once mixture has thickened, remove from the heat and continue stirring for 30 seconds

Pour filling into a bowl and cover with baking paper so the filling doesn’t form a skin

Place into the fridge for 30 minutes

Once cooled, pour over the base and return into the fridge for 4 hours or until set. It can also be kept in the fridge overnight

Before serving, top with slices of tangelo and tangelo zest