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Citrus Tart
Citrus Tart
Desserts

Citrus Tart

4.5
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
  • 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

Caster Sugar

Caster Sugar

The fine crystal of Chelsea...
Icing Sugar

Icing Sugar

Icing sugar can also be...
approved=true&orderBy=-hs_createdate&limit=10&offset=10


{has_more=true, offset=20, total=27, results=[{comment_text=WOW just made this tart; couldn'y wait for it to cool down so ate it warm... YUUUUUUM!, approved=true, hs_createdate=1702249877641, rating_new__1_5_=5, id=11175479709}, {comment_text=Very sweet, could probably cut down on sugar in topping!, approved=true, hs_createdate=1702249874156, rating_new__1_5_=3, id=11175400846}, {comment_text=Delicious flavours and so easy to make!, approved=true, user_name=Christine Sherman, hs_createdate=1702249873764, rating_new__1_5_=5, id=11175651380}, {comment_text=Lovely tart which did resemble photograph, with a strong lemon flavour. Found it did need to be cooked longer than stated., approved=true, user_name=1530048188, hs_createdate=1702249871485, rating_new__1_5_=4, id=11175442699}, {comment_text=I thought this recipe looked familiar. It's the same recipe as Chelsea Lemon Slice. :-), approved=true, hs_createdate=1702249870878, rating_new__1_5_=5, id=11175550777}, {comment_text=really nice and pretty quick to make, approved=true, hs_createdate=1702249865429, rating_new__1_5_=5, id=11175567408}, {comment_text=The most delicious thing I've ever made. Better than bought!, approved=true, user_name=Debbie, hs_createdate=1702249861941, rating_new__1_5_=5, id=11175607345}, {comment_text=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., approved=true, user_name=Stephanie Liebert, hs_createdate=1702249859279, rating_new__1_5_=5, id=11175581551}, {comment_text=Followed exactly and it did not look like anything in the photo. Lemon centre was solid., approved=true, user_name=Lee, hs_createdate=1702249858307, rating_new__1_5_=1, id=11175410830}, {comment_text=Loved this recipe, Im not a big baker and gave it a go and it turned out awesome very happy and would definitely make this again, approved=true, hs_createdate=1702249857593, rating_new__1_5_=5, id=11175379544}]}
Reviews
27

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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.
Reviews
27

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How to Choose SugarFor Baking?
learn about baking

How to Choose SugarFor Baking?

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