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Citrus tart

Ingradiants :
For the pastry
175g/6oz plain flour (atta)
75g/3oz butter (makkhan)
3 tablespoons caster sugar (chini)
3 egg (anda) yolks
For the filling
finely grated zest of 1 lemon (nimbu)
juice of 3 lemons (nimbu ka ras)
juice of 1 orange (santhra ka ras)
2 eggs plus 1 egg (anda) yolk
350ml/12fl oz double cream (malai)
175g/6oz caster sugar (chini)


Preparation :
To make the pastry, sift the flour (atta) into a mixing bowl, make a well in the centre and put the butter (makkhna), sugar  (chini)and egg (anda) yolks in it. Work with the fingertips of one hand until these are blended, then gradually work in the flour (atta). Continue mixing until the pastry forms a smooth ball. Wrap in cling film and chill for 30 minutes. Preheat the oven to 190°C/375°F/Gas mark 5. Grease a 28cm/11in flan dish. Roll out the pastry and use to line the tin. Prick the base of the pastry with a fork, and line with foil. Fill with baking beans and bake blind for 15–20 minutes until just brown. Remove from the oven to cool, and reduce the oven temperature to 160°C/325°F/Gas mark 3. To make the filling, put the lemon zest in a large bowl with the lemon
and orange juice.  (nimbu aur santhra ka ras)Add the eggs  (anda)and yolk, cream  (malai)and sugar (chini). Whisk the mixture together until the sugar has dissolved and the top is fluffy. Pour the filling into the pastry case and bake in the centre of the oven for 30–35 minutes until the filling is set. Serve warm or cold.

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