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Citrus Tart
Citrus Tart

Citrus Tart

10 mins
30 mins

Love citrus? If you have a food processor this tart is wonderfully easy to make.

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  • Ingredients
  • Method



  • 125g butter, softened
  • 1 cup Edmonds Standard Grade Flour
  • ½ cup Chelsea Icing Sugar


  • 1 cup Chelsea Caster Sugar
  • ½ cup lemon juice
  • grated rind of 2 lemons
  • 2 tablespoons Edmonds Custard Powder
  • ½ teaspoon Edmonds Baking Powder
  • 3 eggs
  • Chelsea Icing Sugar to dust

Chelsea Products in Recipe

Caster Sugar

Caster Sugar

The fine crystal of Chelsea...
Icing Sugar

Icing Sugar

Icing sugar can also be...

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First make the base. Place the Tararua Butter, Edmond Standard Grade Flour and Chelsea Icing Sugar in a food processor and run the machine until the pastry clumps together in a ball around the blade. With floured hands press this mixture into the base and up the sides of a lined 21 cm loose-bottomed flan tin. Refrigerate for at least 30 minutes. (The pastry will set quite firm, but bakes best from cold.)
Preheat the oven to 180ºC.
Place all the filling ingredients in the cleaned food processor and run the machine until well combined. Pour into the chilled base. Bake for 25 minutes until the pastry is crisp and golden and the filling set. Dust with Chelsea Icing Sugar to serve.

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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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