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Mini citrus tarts
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Prep Time:
90 minutes
Cook Time:
50 minutes
Total Time:
140 minutes
Zesty citrus mini tarts topped with fluffy meringue, a simple and delightful treat using fresh lemon, lime, and grapefruit.
Ingredients:
  • 5 Free Range Eggs, lightly whisked
  • 250ml cream
  • 165g caster sugar
  • 40.00 ml finely grated lemon rind
  • 125ml lemon juice
  • 225g plain flour
  • 55g icing sugar mixture
  • 125g chilled butter, chopped
  • 1 Free Range Egg yolk
  • 15.00 gm iced water
  • 220.00g caster sugar
  • 1 lemon, thinly sliced
  • 2 Free Range Egg whites*
Instructions:
  • For the sweet shortcrust pastry, combine flour, icing sugar, and butter in a food processor until mixture resembles fine breadcrumbs. Add egg yolk and water, and process until dough comes together. Transfer to a floured surface, knead gently until smooth, shape into a disc, cover with plastic wrap, and chill in the fridge for 30 minutes.
  • In a large bowl, whisk together the egg, cream, sugar, lemon rind, and lemon juice until well combined. Cover the bowl with plastic wrap and chill in the fridge for 1 hour.
  • Divide the pastry into 8 portions and roll out each one to a thin 3mm disc on a lightly floured surface. Use the pastry to line 8 round 3cm-deep, 8cm fluted tart tins with removable bases, trimming any excess. Chill the tins in the fridge for 30 minutes to rest.
  • Preheat your oven to 200°C. Line pastry cases with baking paper and fill with baking weights or rice. Bake on a tray for 10 minutes. Remove paper and weights. Bake for an additional 8 minutes or until lightly golden. Lower oven temperature to 150°C.
  • Pass the egg mixture through a fine sieve into a jug, then distribute evenly among the pastry cases. Bake for 25-30 minutes until it is just set. Allow it to cool slightly before transferring to the fridge to chill.
  • Prepare the candied lemon by lining a baking tray with parchment paper. In a small frying pan over medium-low heat, melt the sugar in 1 cup (250ml) of water for about 3 minutes until dissolved. Add lemon slices and cook for 30 minutes, flipping occasionally, until the rind becomes translucent. Transfer the lemon slices to the prepared tray.
  • Preheat grill on low. In a clean, dry bowl, use an electric mixer to whisk egg whites until firm peaks form. Slowly add sugar, 1 tablespoon at a time, whisking well after each addition. Keep whisking until sugar dissolves. Spread meringue mixture over each tart on a baking tray. Grill for 1 min or until lightly toasted. Alternatively, use a kitchen blowtorch for toasting.
  • Serve the tarts individually on plates and garnish each with candied lemon.

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