Citrus tart with fresh berries

A wonderful balance of lemon, orange and lime filling over a crispy shortcrust base, makes this citrus tart with fresh berries a delight for your taste buds.

  • Prep Time

    30 Minutes
  • Cook Time

    55 Minutes
  • Serves

    10-12 People


for the shortcrust pastry

  • 1 cup plain flour
  • 1 cup selfraising flour
  • 1 pinch sea salt
  • ½ cup unsalted butter
  • ½ cup water

for the filling

  • 3 large lemons
  • 1 orange
  • 1 lime
  • 6 large free range eggs
  • 250g caster sugar
  • 200ml cream

to serve

  • 1 punnet strawberries, hulled
  • 1 punnet blueberries
  • 1 tablespoon icing sugar
  • whipped cream

You'll Need

  • Multix Bake


  1. Sift the flour into a large bowl and add the salt, rub in the butter lightly with finger tips, lifting hands well out of the bowl. Pour the water slowly into the centre, making a stiff dough that will come away from the side of the bowl easily. Turn the dough onto a slightly floured board and, with clean dry hands, knead slightly with the tips of the fingers and thumbs. Or blitz all the pastry ingredients in a food processor. Roll to required size.
  2. Zest and juice the lemons then add the zest only of the lime and orange. Combine the eggs and sugar then stir through the citrus zest and juice until well combined. Add the cream and whisk well. Preheat the oven to 200°C. Grease a 24cm flan dish and line the bottom with Multix Bake. Drape the rolled pastry into the lined dish and trim any excess edges. Cover with Multix Bake and fill with baking beads or dried lentils or beans.
  3. Bake in the oven for 20 minutes or until golden brown, remove from oven and remove the bake and beads. Turn the oven down to 165°C and pour the filling mixture into the hot pastry case. Return to the oven for around 35 minutes or until just set.
  4. Allow to cool in the tin for at least 30 minutes before serving. Just before serving sift a little icing sugar over the tart. Serve with fresh berries and a dollop of whipped cream.