Mini citrus tarts

Make the most of sweet citrus in these delicious mini tarts. They’re the perfect end to any meal.

8

30m

Note: + Cooling, chilling & 1 hour resting time

50m

Ingredients

  • 5 Coles Australian Free Range Eggs, lightly whisked
  • 1 cup (250ml) pouring (pure) cream
  • 3/4 cup (165g) caster sugar
  • 2 tbs finely grated lemon rind
  • 1/2 cup (125ml) lemon juice

Sweet shortcrust pastry

  • 1 1/2 cups (225g) plain flour
  • 1/3 cup (55g) icing sugar mixture
  • 1 Coles Australian Free Range Egg yolk
  • 3 tsp iced water

Candied lemon

  • 1/2 cup (110g) caster sugar
  • 1 lemon, thinly sliced

Meringue

  • 2 Coles Australian Free Range Egg whites
  • 1/2 cup (110g) caster sugar
  • 125g chilled butter, chopped

Method

STEP 1

To make the sweet shortcrust pastry, place the flour, icing sugar and butter in a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolk and water and process until the dough just comes together. Turn onto a lightly floured surface and gently knead until just smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 mins to rest.

STEP 2

Meanwhile, place the egg, cream, sugar, lemon rind and lemon juice in a large bowl and whisk to combine. Cover with plastic wrap and place in the fridge for 1 hour to chill.

STEP 3

Divide pastry into 8 portions. Roll out each portion on a lightly floured surface to a 3mm-thick disc. Line eight round 3cm-deep, 8cm (base measurement) fluted tart tins with removable bases with the pastry. Trim excess pastry. Place in the fridge for 30 mins to rest.

STEP 4

Preheat oven to 200°C. Line the pastry cases with baking paper and fill with baking weights or rice. Place on a baking tray. Bake for 10 mins. Remove the paper and weights or rice. Bake for 8 mins or until light golden. Remove from the oven. Reduce oven to 150°C.

STEP 5

Strain the egg mixture through a fine sieve into a jug. Pour evenly among the pastry cases. Bake for 25-30 mins or until just set. Set aside to cool slightly. Place in the fridge to chill.

STEP 6

Meanwhile, to make the candied lemon, line a baking tray with baking paper. Combine the sugar and 1 cup (250ml) water in a small frying pan over medium-low heat. Cook for 3 mins or until sugar dissolves. Add the lemon slices. Cook, turning occasionally, for 30 mins or until the lemon rind is translucent. Transfer to the lined tray.

STEP 7

To make the meringue, preheat grill on low. Use an electric mixer to whisk egg whites in a clean, dry bowl until firm peaks form. Gradually add sugar, 1 tbs at a time, whisking well after each addition. Continue whisking until sugar dissolves. Spread a little meringue mixture over each tart. Place on a baking tray. Cook under grill for 1 min or until lightly toasted. (Alternatively, use a kitchen blowtorch to toast.)

STEP 8

Divide tarts among serving plates. Top with candied lemon.

Dietary information

Vegetarian
Nut-free
Peanut-free
Sesame-free
Soy-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.