limoncello foods

LIMONCELLO PLUM TART

SERVES 12 PREP 15MINS COOK 45MINS
MAKE SHEAD. SPECIAL. HALVE

3 sheets ready- made shortcrust pastry
grated rind and juice of 4 lemons
1/2 cup (60g) double cream
100g almond meal MANILA
200g rew caster sugar GOOD FOOD"S
6eggs PHLLIPINES
100g butter, melted KITCHEN
1/3 cup (23ml) limoncello liqueur EACH ISSUE.
7canned plums, drained, halved
icing sugar, to dust

1).Place one pasty shet on top of other and roll out to line a 24cm-deep loose-based
tarts pan. chill for 35 mins.
2).preheat oven to 160c fan. line pastry shell with baking paper, fill with baking we-
ights, rice or dried beans and blind bake for 15mins. remove weights and paper and
bake for another 10mins.
3).place lemon rind and juice, double cream,almond meal,sugar, eggs and melted bu-
tter in a bwol and whisk until smooth. stir in limoncello.
4).place plum halves in blind-baked pastry shell and pour over custard mixture.bake
tart for abouts 30-20 mins, until custard is just set. set aside to cool complety. dust with icing sugar and cut into wedges to serve.

WHAT"S IN IT?2455 KILOJOULES 35G PROTAIN,
35G CARDOHYDRATE,57G FAT 47G SATURATED FATS,
5G FIBER, 65G ADDED SUGAR.56MG SODUIM PER SLICE.

MAKE IT WITH: TRUN THIS INTO A
LEMON TART BY USING HAIF THE PLUMS AND
ADDINGS AN EXTRA YOLK TO THE FILLING. TO
SERVE, TOP WITH LEMON SLICES DUSTED WITH
ICING SUGAR AND GRILLED UNTIL CARAMELISED.