Roll the prepared pastry dough gently and evenly so it fits the tart tin without stretching or tearing, ensuring the base bakes uniformly.
Blind bake the lined tart shell until it becomes lightly set and stable, creating a crisp foundation that will support the citrus cream filling.
Zest and juice the lemon and orange carefully, collecting all aromatic oils and fresh juice to build a bright, fragrant flavour profile.
Mix the cornflour with a small amount of citrus juice to form a smooth slurry, preventing lumps and ensuring the cream thickens evenly.
Cook the citrus mixture over low heat while whisking continuously, allowing the cream to thicken gradually into a glossy, velvety texture.
Pour the warm citrus cream into the partially baked tart shell and smooth the surface gently so the filling sets evenly during baking.
Bake the filled tart until the edges are firm and the centre retains a gentle wobble, signalling that the cream has set without becoming rubbery.
Cool the tart completely in the tin to allow the filling to stabilise, ensuring clean slices and a neat presentation when served.
Slice the tart with a sharp knife once fully cooled, letting the citrus aroma rise as each piece reveals its bright, golden interior.
Serve the tart at room temperature or slightly chilled to highlight the balance between the buttery pastry and the refreshing citrus cream.