Orange, Lemon and Cardamom (cardamon) Tart

READY IN: 1hr 10mins
Recipe by JustJanS

A nice, tangy citrus tart. I love these with a large dollop of thick, thick cream. Prep time includes blind baking the pastry, or you could purchase a ready made one.

Top Review by Chandra M

This was right up my alley! Tangy, refreshing, & a hint of cardamom. I could not find shortcrust pastry at my local store, so I made my own (1st time, so the crust is a little thick due to my own inexperience). I used whole wheat pastry flour, so the cardamom complemented that very nicely. The directions did not state when to add the cornflour & cardamom, so I added it to the butter after the butter was melted, then gradually stirred in the egg mixture, and brought just to a boil.

Ingredients Nutrition


  1. Preheat oven to 180c (350f).
  2. Whisk eggs, egg yolks and sugar in a large bowl until well combined.
  3. Add butter, juices and rind, and stir over medium heat for 10 minutes or until the mixture just comes to the boil.
  4. Remove from heat.
  5. Line a 25cm (10inch) loose bottomed tart tin with pasrty and bake blind*.
  6. Pour the filling into the pre-baked pastry shell and bake for 15-20 minutes or until set in the centre.
  7. You want it to be just set-not hard and tough!
  8. Top the tart with candied citrus peel or sifted confectioners sugar to serve.
  9. Serve at room temperature.
  10. *Tobake blind, line the pastry shell with greasproof paper, fill with rice or dried beans, and bake in a preheated oven for 10 minutes.
  11. Remove the paper and beans, and cook for a further 10 minutes or until the pastry is golden.

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