Mini citrus tarts. First up, make the pastry. Place the flour, icing sugar and butter in a food processor. Process until the mixture looks like fine breadcrumbs. Then add the egg yolk and water. Process again until the dough just comes together. Turn the dough onto a lightly floured surface and knead until it is smooth. Shape into a disc, cover with plastic wrap, then pop in the fridge and rest for 30 minutes.
To make the lemon filling, whisk the eggs in a medium bowl. Add the cream, sugar, lemon rind and lemon juice. Whisk until well combined. Cover with plastic wrap and chill for an hour. Divide the pastry into even portions. Roll out each portion on a lightly floured surface until about 3mm thick. Carefully line the tart tins with the pastry, and, with a sharp knife, trim off any excess pastry. Place the tarts on an oven tray and place in the fridge to rest for 30 minutes.
Preheat the oven to 200 degrees. Line the tarts with scrunched pieces of baking paper. Scrunching the paper helps it reach the edges of the tarts. Fill with baking weights or rice. Bake for 10 minutes. Remove the paper and weights and bake for another 8 minutes. This is what we call blind baking.
Reduce the oven temperature to 150 degrees. Strain the lemon filling through a fine sieve into a large jug. Carefully pour the filling into each pastry case. Bake for 25-30 minutes, or until the filling is just set. Stand to cool slightly, then place in the fridge to chill. To make the candied lemon, combine the sugar and a cup of water in a small frying pan over a medium-low heat, stirring until the sugar dissolves. Add the lemon slices. Cook, turning occasionally, for 30 minutes, or until the rind is translucent.
Transfer the slices to a tray lined with baking paper. Set aside to cool. To make the meringue, use an electric mixer to whisk the egg whites in a small bowl until firm peaks form. Gradually whisk in the sugar, about a tablespoon at a time. Keep whisking until all the sugar is dissolved. Dab tarts with paper towel to remove any moisture. Use spoons dipped in warm water to stop the meringue sticking to the spoon and spread a little meringue over each tart. Using a kitchen blowtorch, toast the meringue, or place under a grill for a couple of minutes.
Top with candied lemons to serve. You can replace the lemon with any citrus fruit you have on hand, such as ruby grapefruit, lime, mandarin or orange.
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
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
Description
Make the most of sweet citrus in these delicious mini tarts. They’re the perfect end to any meal.
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.
