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Mini Citrus Tarts

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Mini Citrus Tarts


30 mins (cooling, chilling & resting time)


50 mins





Mini Citrus Tarts


  • 5 Coles Australian Free Range Eggs, lightly whisked
  • 1 cup (250ml) pouring (pure) cream
  • ¾ cup (165g) caster sugar
  • 2 tbs lemon rind, finely grated
  • ½ cup (125ml) lemon juice
Sweet shortcrust pastry
  • 1½ cups (225g) plain flour
  • ⅓ cup (55g) icing sugar mixture
  • 125g chilled butter, chopped
  • 1 Coles Australian Free Range Egg yolk
  • 3 teaspoons iced water
Candied lemon
  • ½ cup (110g) caster sugar
  • 1 lemon, thinly sliced
  • 2 Coles Australian Free Range Egg whites*
  • ½ cup (110g) caster sugar


  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.
  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.
  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.
  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 oven. Reduce oven to 150°C
  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.
  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.
  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 tablespoon 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.)
  8. Divide tarts among serving plates. Top with candied lemon.