This recipe is best with
Recipe Ingredient
- Tart crust
- 45g high-protein flour
- 175g superfine flour
- 115g unsalted butter
- 35g castor sugar
- Pinch of salt
- 1 egg
- ¼ tsp vanilla essence
- Filling
- 75g butter
- 50g castor sugar
- 2 eggs (grade C)
- 1 tsp grated lemon rind
- 1 tsp grated orange rind
- 45g ground almonds
- 25g superfine flour
- 1 red dragon fruit, use a melon ball scoop to make desired ball shapes
- 1 kiwi fruit, cubed
Instructions
- For the tart crust: Add sugar and salt to sifted flour in a mixing bowl. Rub in butter until mixture resembles fine breadcrumbs. Add egg and vanilla essence. Mix into a firm dough. Wrap dough with a piece of cling film and chill for 30 minutes. Roll out pastry to fit a 35x10cm springform fluted pan.
- To prepare the filling: Cream butter and sugar until light. Add eggs, lemon and orange rinds and continue to cream until smooth. Stir in ground almonds and sifted flour. Spoon filling into prepared pastry casing. Top with dragon fruit balls and kiwi fruit.
- Bake in a preheated oven at 190°C for 20-25 minutes or until filling sets.