Orange, Lemon And Cardamon Tart

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 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.