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Mia's ‘unmissable’ citrus tart recipe

6 ratings

With a busy week behind her, Mia looks forward to having a bit of me-time in the kitchen to relax at the weekend. She loves baking her unmissable, indulgent tart with its invigorating hit of lemon and lime to give herself a little weekend treat - knowing that, as soon as the tempting scent drifts through the house, her me-time might be over. Mia doesn’t mind that one bit, though. In fact, it’s such a hit with the rest of the house, she can’t slice it quickly enough. See method

Serves 12
1 hr 45 mins, plus cooling
260 calories / serving

Ingredients

500g pack frozen shortcrust pastry, brought to room temperature
2 unwaxed lemons, zested and juiced
110g golden caster sugar, plus extra for dusting
125g Ambrosia Light Devon custard
4 large eggs, lightly beaten

To serve

1 unwaxed lemon, cut into thin slices and caramelised
1 lime, zested
1 tbsp icing sugar, for dusting
300ml Tesco 50% less fat crème fraîche, to serve (optional)

Each serving contains

Energy
1085kj
260kcal 13%
Fat
15g 21%
Saturates
6g 29%
Sugars
12g 14%
Salt
0.3g 4%

of the reference intake
Carbohydrate 27.4g Protein 5g Fibre 0.7g

Method

Preheat the oven to gas 5, 190°C, fan 170°C. Shape the pastry into a disc and roll out to a 30cm circle. Use to line a 23cm fluted, loose- bottom tart tin, trimming and discarding any excess pastry. Freeze for 10 mins, then place on a baking tray.
Line the pastry with baking paper so it hangs over the edge of the tin and fill with baking beans or dry rice. Bake for 15 mins, remove the paper and beans, prick the base all over with a fork, then bake for 12-15 mins until golden. Leave to cool.
Reduce the oven to gas 2, 150°C, fan 130°C. Whisk the lemon zest with the juice, caster sugar, Ambrosia and eggs until combined, then pour into the tart case. Bake for 30-40 mins until the custard has a slight wobble and a skin on top. Turn off the oven, open the door a crack and leave to cool.
Decorate the cooled tart with the caramelised lemon slices (see tip, below), half the lime zest and a dusting of icing sugar. Serve with the crème fraîche mixed with the remaining lime zest, if you like.

Little help

For the lemon topping, put the lemon slices on a baking tray, dust with caster sugar and grill until caramelised.

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