How to make mini citrus tarts

Make the most of sweet citrus – these mini citrus tarts (RECIPE BELOW) are like a burst of sunshine on a plate. Go for classic with lemon, or use lime, orange, mandarin or grapefruit.

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Mini citrus tarts
Makes 8 Prep 30 mins (+ cooling, chilling & 1 hour resting time) Cooking 50 mins

5 Coles Australian Free Range Eggs, lightly whisked
1 cup (250ml) pouring (pure) cream
¾ cup (165g) caster sugar
2 tbs finely grated lemon rind
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 tsp 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 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.)

8 Divide tarts among serving plates. Top with candied lemon.

*This recipe uses raw egg. We recommend that pregnant women, young children, the elderly and people with compromised immune systems do not consume raw eggs.

Make it your way
Here’s how to make other citrus fillings – just candy the same fruit for the top.

• Li’l lime tarts: Use lime rind and lime juice instead of lemon. Tint with 2-3 drops of green food colouring, if desired.

• Sunny orange tarts: Use orange rind and orange juice instead of lemon. Tint with 2-3 drops each of yellow and red food colouring, if desired.

• Zesty grapefruit tarts: Use Ruby Red grapefruit rind and Ruby Red grapefruit juice instead of lemon. Tint with 2-3 drops each of pink and yellow food colouring, if desired.

• Juicy mandarin tarts: Use mandarin rind and mandarin juice instead of lemon. Tint with 2-3 drops of yellow food colouring and 1-2 drops of red food colouring, if desired.

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