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All you need are the ingredients!

Top tip: Fresh is best!

Orange and lemon tart

600ml Orange juice

Juice of 2 lemons

Zest of 1 lemon and orange

180g Caster sugar

6 Egg yolks

150ml Double cream

1 x Blind baked sweet pastry tart case

reduce the juices together till 170ml left, cool beat zests, sugar and yolks add cream then cooled juice cook 35 mins and cool in oven caramelise slices with blow torch before serving

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