INGREDIENTS

INSTRUCTIONS

FOR THE PASTRY
To make the pastry blend together the butter, sugar, salt, citrus rinds and
egg in a food processor. While the machine is running add the almonds
followed by the flour. Do not over work, blend until the mix has formed
into a loose ball. Wrap the ball in the cling film and leave it in the
fridge for 1 hour. Before using it, allow the dough to soften to room
temperature.
Preheat the oven to 160?C/325?F/gas mark 3. Roll the pastry into a circle
(about 1/6 inch thick). Butter a 9 x 2 inch flan ring and the baking sheet.
Line the ring with the pastry and prick with a fork. Cover the pastry with
greaseproof paper and dried beans (or an alternative)to weigh the pastry
down. Blind bake in the preheated oven. Remove and discard the beans and
greaseproof paper. Brush the bottom with beaten egg yolk and return to the
oven for a further 7 minutes. Lower the temperature to 150?C/300?F/gas mark
2.
To make the filling, blend the eggs and sugar and fold in the double cream
and the cirtus juices and the zest. Pour the filling into the pastry tin.
Place in the oven and bake for c.35 minutes. Make sure the filling is set
before removing from the oven. Allow to cook down before serving.
Converted by MC_Buster.
Per serving: 1144 Calories (kcal); 109g Total Fat; (84% calories from fat);
36g Protein; 9g Carbohydrate; 1334mg Cholesterol; 430mg Sodium Food
Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 19 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”