Alive and Cooking

Mixed Citrus Tart

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2 lemon

2 lime

2 tangello

4 eggs

4 egg yolks

300 ml thickened cream

100 g cornflour

100 g caster sugar

½ tsp vanilla paste extract


200 g plain flour

1 egg yolk

100 g caster sugar

1 tbsp water

100 g unsalted butter, cubed

1 tsp vanilla bean paste


Preheat oven to 180 degrees.

To make the pastry, in a food processor mix together the flour, sugar and butter. When it gets to a breadcrumb-like consistency, add the remaining pastry ingredients. Remove the mixture and knead until it forms pastry. Wrap in cling film and set aside to rest for half an hour.

To make the citrus filling, in a bowl grate the zest of 1 lemon, lime and tangello. Squeeze in the juice of 1 tangello, 1 lime and 1 lemon. Sprinkle in the sugar, crack in the eggs and egg yolks, pour in the cream and whisk to combine.

Roll out the pastry and place in a flan tin. Blind bake for 15 mins. Once baked, pour in the citrus filling and bake for a further 20 mins.

Segment the remaining fruit and layer on top.

Mixed Citrus Tart