Sieve the flour and baking powder together.
Place the butter and sugar in the food processor and blend until light and fluffy.
Add the egg, essence and rind and blitz until well combined.
Add the flour mixture and blend until it form a stiff dough.
Divide the dough in half, cover in clingfilm and refrigerate for at least 1/2 hour – one in the fridge and 1 in the freezer.
Preheat the oven to 180ºC.
Mix all the filling ingredients together until evenly combined.
Roughly roll out the pastry from the fridge on a floured surface and line into a greased +- 24 cm tart dish.
This is more of a push pastry, so if it breaks apart, just press into the dish.
Spoon filling into the pastry case. Take the other dough out of the freezer and grate it all over the filling.
Bake for +- 40 minutes until the pastry is golden and crisp.Recipe reprinted with permission of BitsofCarey. To see more recipes, click here.