Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 6 people
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Difficulty level: 3 out of 4
7 Ingredients
Number of servings
6
- 1/3 cup thickened cream
- citrus fruits, thinly sliced (to serve)
- 1 orange, lemon and lime, zested, juiced
- 4 eggs
- 3 egg whites
- 1 1/2 cup caster sugar
- 1 sweet shortcrust pastry (quantity, see recipe)
Method
Step 1 of 4
Preheat oven to 200°C. Grease six round 8 x 2.5cm fluted tart pans with removable bases. Divide pastry into 6 even pieces. Roll out pastry between 2 sheets of baking paper until 4mm thick. Line bases and sides of pans. Trim excess. Refrigerate for 15 minutes.
Step 2 of 4
Place pans on baking tray. Line pastry cases with baking paper. Fill with pie weights or uncooked rice. Bake for 10 minutes or until edges are light golden. Remove weights and paper. Bake for a further 10 minutes or until bases are light golden. Cool.
Step 3 of 4
Reduce oven to 160°C. Whisk eggs, 3/4 cup sugar and zest in a large bowl until combined. Add 2/3 cup juice and cream and whisk to combine. Strain mixture into a jug. Discard solids. Pour filling into pastry cases. Bake for 20-25 minutes or until centre is just set. Set aside to cool completely.
Step 4 of 4
Using an electric mixer, beat egg whites with remaining sugar until thick and glossy. Swirl onto pies. Brown using a kitchen blowtorch. Serve with citrus slices.
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