A smooth zesty filling backed with crispy golden crust… citrus lovers' heaven.
1 cup flour
¼ cup Velor powder milk
½ tsp vanilla
3 tbsp powder sugar
1/3 cup Goody vegetable shortening
2 tbsp cold butter
3 tbsp cold water
3 whole eggs plus 1 egg yolk
½ cup sugar
½ cup lstrongon juice
3 tbsp Velor powder milk
2 tbsp lstrongon rind
3 tbsp butter
Raspberry, blueberry or strawberry for garnishing
Mint leaves, for garnishing
1.For crust: in a food processor, combine all ingredients except water. Pulse till mixture resstrongbles sandy texture. Gradually add water through tunnel while pulsing till dough starts holding together. Turn on a surface; knead lightly to form a ball. Wrap in plastic film and chill for 10 minutes.
2.For filling: in a blender, place all ingredients except butter, mix till smooth. Place mixture on double boiler, stir constantly till thickens (6 -8 minutes). Take off heat, add butter and stir to melt. Sieve to extract lstrongon rind. Cover surface in plastic film, refrigerate.
3.On a lightly floured surface, roll dough to cover base and sides of tart tin. Prick with fork. Bake in moderate oven for 20 – 25 minutes or till golden. Cool.
4.Spread filling on tart base. Refrigerate for 3 hours. Garnish with berries and mint leaves.