Citrus Tart Recipe

Name: Citrus Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups plain flour; ¼ cup icing sugar; 150 g low-fat margarine; 1 egg yolk; 1 -2 tablespoon water; ½ teaspoon vanilla essence; ¾ cup caster sugar; ⅔ cup orange juice (or combined) or ⅔ cup lemon juice (or combined) or ⅔ cup lime juice (or combined); ¼ cup evaporated milk; 5 eggs

Servings: persons

2 cups plain flour
¼ cup icing sugar
150 g low-fat margarine
1 egg yolk
1 -2 tablespoon water
½ teaspoon vanilla essence
¾ cup caster sugar
⅔ cup orange juice (or combined) or ⅔ cup lemon juice (or combined) or ⅔ cup lime juice (or combined)
¼ cup evaporated milk
5 eggs

1
Sift flour and sugar together.
2
Rub in the dairy spread until a breadcrumb-like texture is made.
3
Add the yolk, water and vanilla.
4
Roll into a ball, and refrigerate at least 20 minutes.
5
Roll the pastry out to fit a greased 25 cm flan tin.
6
Blind bake for 10 to 15 minutes in a preheated oven at 200C.
7
Remove from oven to cool.
8
To make the filling, whisk the sugar, juice and evaporated milk together.
9
Beat in the eggs one at a time.
10
Pour into cooled pastry case.
11
Bake at 180C for 20 minutes.

637

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups plain flour, ¼ cup icing sugar, 150 g low-fat margarine, 1 egg yolk, and more.

Yes, Citrus Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Citrus Tart

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