John Myers
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Baking: Citrus Tart
The perfect baking: citrus tart recipe with a picture and simple step-by-step instructions.
* for the dough
- 150 g Margarine
- 100 g Cane sugar
- 1 Msp Salt
- 1 Fresh lime
- 2 Eggs
- 200 g Flour
- 50 g Food starch
- 0,5 packet Baking powder
- Milk
* for covering
- 1 packet Lemon pudding powder
- 500 ml Milk
- 50 g Cane sugar
- 100 ml Cream
- 2 sheet Gelatin white
- 100 ml Lime juice
- 100 g Sugar
- Food color green
- As desired
- For the dough, beat the margarine and sugar until frothy, then fold in the eggs. Rub the peel of the lime and also fold in this and the salt. Mix in flour, starch and baking powder and stir in, adding enough milk (about 1 shot) that the dough is not too firm (it should be difficult to tear off the spoon).
- Now put the dough in a greased 22 or 23 cm cake tin and bake in the oven preheated to 180 ° C for about 20.25 minutes.
- Let it cool down briefly in the pan, then take it out and let it cool down completely. Then cut through 1x.
- Meanwhile, prepare the topping. To do this, mix the pudding powder with sugar and 50-100ml milk. Bring the rest of the milk to the boil, stir in the mixed ingredients, briefly bring to the boil again and then remove the pot from the stove and let the pudding cool.
- Whip the cream very stiff and stir into the cold pudding.
- Place a cake ring around the bottom of the cake and spread half of the pudding on top. then place the top base on top and spread the rest of the pudding on top. Now put in the fridge.
- Soak gelatine in cold water. Heat the lime juice, dissolve gelatine and sugar (can be a little more, depending on your taste) and possibly the color of the food in it while stirring.
- From the lime, cut the entire peel (also cut off the white parts), then halve and cut each half into 8 half slices.
- Spread the lime slices on the pudding. Then carefully (preferably with a spoon) pour the lime juice on it.
- Put back in the refrigerator until this jelly is firm.
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