Caster Sugar
The fine crystal of Chelsea...
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Desserts
Citrus Tart
10 mins
30 mins
Easy
8
Love citrus? If you have a food processor this tart is wonderfully easy to make.
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- Ingredients
- Method
Ingredients
Base
- 125g butter, softened (or Olivani Spread)
- 1 cup Edmonds Standard Grade Flour
- ½ cup Chelsea Icing Sugar
Filling
- 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
Icing Sugar
Icing sugar can also be...
Reviews
29
What did you think of this recipe?
Anon.
So so nice, light, did the sugar a bit less than a cup and skipped the icing sugar on the top. the sweetness was just perfect for my family and I. Loved it will do it again today.
5
sheila
Just love this recipe it didn't turn out right for me first try, my kitchen whizz is a bit old so next time I did the filling in a bowl with my equally old hand blender and it looked just like the picture. Yum yum yum
5
Unknown
WOW just made this tart; couldn'y wait for it to cool down so ate it warm... YUUUUUUM!
5
Unknown
Very sweet, could probably cut down on sugar in topping!
3
Christine Sherman
Delicious flavours and so easy to make!
5
1530048188
Lovely tart which did resemble photograph, with a strong lemon flavour. Found it did need to be cooked longer than stated.
4
Unknown
I thought this recipe looked familiar. It's the same recipe as Chelsea Lemon Slice. :-)
5
Unknown
really nice and pretty quick to make
5
Debbie
The most delicious thing I've ever made. Better than bought!
5
Stephanie Liebert
Made this for a family dinner last night. Transported well and cut easily. Very lemony, especially since I used proper old fashioned lemons rather than Meyer variety. Will definitely make this again.
5
Method
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.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
29
What did you think of this recipe?
Anon.
So so nice, light, did the sugar a bit less than a cup and skipped the icing sugar on the top. the sweetness was just perfect for my family and I. Loved it will do it again today.
5
sheila
Just love this recipe it didn't turn out right for me first try, my kitchen whizz is a bit old so next time I did the filling in a bowl with my equally old hand blender and it looked just like the picture. Yum yum yum
5
Unknown
WOW just made this tart; couldn'y wait for it to cool down so ate it warm... YUUUUUUM!
5
Unknown
Very sweet, could probably cut down on sugar in topping!
3
Christine Sherman
Delicious flavours and so easy to make!
5
1530048188
Lovely tart which did resemble photograph, with a strong lemon flavour. Found it did need to be cooked longer than stated.
4
Unknown
I thought this recipe looked familiar. It's the same recipe as Chelsea Lemon Slice. :-)
5
Unknown
really nice and pretty quick to make
5
Debbie
The most delicious thing I've ever made. Better than bought!
5
Stephanie Liebert
Made this for a family dinner last night. Transported well and cut easily. Very lemony, especially since I used proper old fashioned lemons rather than Meyer variety. Will definitely make this again.
5
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or Olivani Spread)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened (or Olivani Spread)
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened (or Olivani Spread)
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter (or Olivani Spread)
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter (or Olivani Spread)
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened (or Olivani Spread)
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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