Citrus Tart

Pre-heat oven to 200⁰C. Place Fate Low Protein All-Purpose Mix into a medium sized bowl. Rub the margarine and copha with your fingertips through the Fate mix until the mixture resembles breadcrumbs.

Add water and with a knife, mix to form a soft dough; knead into a ball. Wrap in cling film and chill in the refrigerator for 30 minutes.

Dust clean surface with extra Fate mix, remove dough from fridge; roll out to 3mm thickness. Use this to line a 20cm diameter, round loose bottom tart tin. Cut off any excess pastry.

Line pastry case with baking paper and top with a layer of baking beads (or rice). Bake 15 minutes; remove beads and paper and bake further 5-10 minutes; until the surface is pale golden in colour.

Empty jelly and lemon curd into a small saucepan. Heat gently until jelly melts.

Add 100mls ProZero to the jelly-lemon curd mixture; warm slowly, do not boil.

In a small bowl mix cornflour with the remaining 50ml of ProZero.

Add cornflour/ProZero mix to the pan and continue to stir over a medium heat; the mixture will start to thicken. Add margarine or butter and stir until this has melted; mixture will be glossy and thick.

Remove from heat, add lemon juice and zest; mix well. Pour mixture into the cooked pastry case.

Leave to cool before placing in the fridge for 4 hours or overnight. Dust with icing sugar before serving.