Name: Orange, Lemon And Cardamon Tart
Ingredients: 2 Eggs; 4 Egg yolks; 3/4 c Castor sugar; 2 tb Cornflour; 1 ts Ground cardamon; 4 Oranges; finely grate, rind; ; and juice; 2 Lemons; finely grate, rind; ; and juice; 125 g Butter; cubed; 2 Sheets ready-rolled shortcrust pastry; thawed

It is not persecution alone that we ought to fear, not those forces that in open warfare range abroad to overthrow and defeat the servants of God. It is easy enough to be on one’s guard when the danger is obvious; one can stir up one’s courage for the fight when the Enemy shows himself in his true colors. There is more need to fear and beware of the Enemy when he creeps up secretly, when he beguiles us by a show of peace and steals forward by those hidden approaches which have earned him the name of the 'Serpent.'… Those whom he has failed to keep in the blindness of their old [pagan] ways he beguiles, and leads them up a new road of illusion. He snatches away people from within the Church herself, and while they think that coming close to the light they have now done with the night of the world, he plunges them unexpectedly into darkness of another kind. They still call themselves Christians after abandoning the Gospel of Christ and the observance of His [moral] law; though walking in darkness they think they still enjoy the light.

Cyprian

CATEGORY	CUISINE	TAG	YIELD
Eggs		Janes, O’, Brien	1	servings

INGREDIENTS

2		Eggs
4		Egg yolks
3/4	c	Castor sugar
2	tb	Cornflour
1	ts	Ground cardamon
4		Oranges; finely grate, rind
		; and juice
2		Lemons; finely grate, rind
		; and juice
125	g	Butter; cubed
2		Sheets ready-rolled shortcrust pastry; thawed

INSTRUCTIONS

Preheat oven to 180 degrees Celsius.
Whisk eggs, egg yolks and caster sugar in a large bowl until well combined.
Add butter and stir over medium heat for 10 minutes or until mixture just
comes to the boil. Remove from heat.
Line a 25cm losse-bottom tart tin with pastry and bake blind*.
Pour the citrus mixture into into the pre-baked pastry shell and bake for
15-20 minutes or until set in the centre. Cool.
Top tart with candied citrus peel or sifted icing sugar, if desired. Slice
and serve at room temperature.
* to bake blind, line the pastry shell with greaseproof paper then fill
with rice or dried beans. Bake in a preheated oven for 10 minutes, remove
the paper with the rice or beans and bake for a further 10 minutes or until
the pastry is golden.
Recipe courtesy Sue Dodd, Sydney Markets
Converted by MC_Buster.
Per serving: 1535 Calories (kcal); 132g Total Fat; (73% calories from fat);
29g Protein; 76g Carbohydrate; 1498mg Cholesterol; 1175mg Sodium Food
Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 4 1/2 Fruit; 24
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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