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Citrus Tart with Rich Shortcrust Pastry

A zesty lemon and lime custard tart featuring a buttery, homemade shortcrust pastry crust and topped with fresh fruit.

Baking Vegetarian Dessert Citrus Shortcrust

Estimated Nutrition

Calories

708.4

kcal / serving

4250.4 kcal total

Carbs

60.3g

per serving

361.6 g total

Fat

47.6g

per serving

285.8 g total

Protein

10.4g

per serving

62.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

Caster Sugar

Icing Sugar

for dusting

Dairy

piece

Egg

free-range, yolks separated for pastry

110

Unsalted Butter

cold, diced

piece

Egg

large, free-range

piece

Egg Yolk

free-range

200

Double Cream

100

Thick Cream

for serving

Fruits

piece

Lemon

unwaxed, zest and juice

piece

Lime

unwaxed, zest and juice

125

Raspberries

fresh, for serving

GrainsCereals

225

Plain Flour

plus extra for flouring

Liquids

Water

cold

NutsSeeds

pinch

Salt

Method

Separate the eggs and whisk yolks with 45ml cold water.

Pulse flour, cold butter, and salt in a food processor until it resembles fine breadcrumbs.

Add most of the egg yolk mixture and pulse until the dough reaches a chunky breadcrumb consistency.

Form the dough into a ball on a floured surface without kneading.

Wrap the dough in cling film and refrigerate for 15 minutes.

Roll the pastry out and line a 24cm flan ring.

Press the pastry into the sides, trim the edges, and prick the base with a fork.

Line the pastry with paper and baking beans, then chill for 20 minutes.

Bake blind at 200°C for 20 minutes, removing the weights for the final 5 minutes.

Whisk berries, egg, egg yolk, and sugar for 5 to 10 minutes until foaming.

Mix lemon and lime zest and juice, then whisk in the cream and egg mixture.

Pour the filling into the crust and bake at 150°C for 50 minutes until set.

Cool completely, chill in the fridge, and dust with icing sugar before serving with cream and raspberries.

made with
a toodle. project