Citrus Tarts

12
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"From Recipe+ magazine March '17. Have not included 15 minutes chillig and 30 minutes standing times in times."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (40.2 g)
  • Calories 160.1
  • Total Fat - 10.9 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 15.5 mg
  • Sodium - 72 mg
  • Total Carbohydrate - 13.6 g
  • Dietary Fiber - 0.7 g
  • Sugars - 0.4 g
  • Protein - 2.4 g
  • Calcium - 9.8 mg
  • Iron - 0.8 mg
  • Vitamin C - 4.6 mg
  • Thiamin - 0.1 mg

Step 1

Using an 8cm round fluted cookie cutter, cut 12 discs from pastry and line a 12 hold (1 1/2 tablespoon) patty pan tray with the pastry and chill for 15 minutes.

Step 2

Preheat oven to 180C/160C fan forced.

Step 3

Line pastry with baking paper and cover base with cried beans, rice or pie weights and bake for 8 minutes and then remove weights and paper and bake for a further 5 minutes or until just coloured and then let stand in tray for 5 minutes and then transfer to a wire rack to cool.

Step 4

Whisk condensed milk, egg yolk, zest and juice in a jug and let stand for 30 minutes for the mixture to thicken.

Step 5

Spoon condensed milk mixture into pastry shells and top with whipped cream and serve sprinkled with extra lemon zest and lime rind.

Tips & Variations


No special items needed.

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