Orange and Lemon Tart

This is one of my favourite tarts of all time. The creamy, zesty custard delights the palate every time and goes down great after fish or powerful flavours.

Recipe by Darren Martin

Orange and Lemon Tart

Prep Time: 25 mins
Cook Time: 40 mins
Serves: 4


  • 2 eggs plus 3 yolks
  • 200ml single cream
  • 200g caster sugar
  • Juice and zest of 3 lemons and 1 orange
  • 1 pack of shortcrust pastry


  1. Preheat the oven to 170°C (gas mark 3) and grease four small pie dishes.
  2. On a floured work surface, roll out the pastry until 3mm thick. Roll over the pie dishes and push into the sides well. Prick the bases with a fork.
  3. Insert some baking parchment and fill with baking beans.
  4. Bake for 30 minutes or until the pastry is golden brown on the edges.
  5. Leave to cool and remove the baking beans. The base should be just cooked through.
  6. In a large jug, whisk together all the eggs with the sugar. Then add the cream, followed by the citrus zest and juice.
  7. Stand for five minutes.
  8. Pour the mixture into the pastry cases through a sieve, and bake for about 30 minutes, or until the mixture has a slight wobble to the touch.
  9. Leave to cool and serve from the fridge.


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I’m just a home cook who loves big, robust flavours. I’m forever learning about new techniques in the kitchen, and I love trying new flavours, meats and vegetables. I’m still a firm believer in cheap cuts of meat done nicely, as I think they provide the best flavour - especially belly pork, my all-time favourite!

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