The Great Australian Bake Off

Fruit filled but dairy-free, these mouth-watering lemon tarts are everything your next afternoon tea needs.


  • Base

  • 300g plain flour

  • 100g almond meal

  • 200g lard

  • 8 tbsp icing mixture

  • 2 eggs

  • Lemon curd

  • 4 lemons

  • 200g dairy-free spread

  • 1 1/3 cup caster sugar

  • 4 egg yolks

  • 4 eggs

  • Decoration

  • 300g blueberries

  • 3 kiwi fruits

  • 500g strawberries

  • Glaze

  • 1 tbsp corn flour

  • 1/4 cup white sugar

  • 1/2 cup water

  • 1/2 cup fresh orange juice

  • 2 tbsp lemon juice


  • For the pastry:

  • 1.

    Preheat the oven to 200°C.

  • 2.

    Combine dry ingredients (flour, almond meal, and icing mixture) in a bowl.

  • 3.

    Dice the lard and add to the dry mixture.

  • 4.

    Using your fingers, press and combine the lard into the dry ingredients until it is a sand-like texture.

  • 5.

    Add eggs and combine.

  • 6.

    Wrap pastry in cling film and rest in fridge for 10-15 minutes.

  • 7.

    Roll out pastry between 2 sheets of baking paper.

  • 8.

    Line 6 large tart cases with the pastry, and using a fork, pierce holes in the base.

  • 9.

    Line the pastry with foil, and use pie weights or rice to hold it down.

  • 10.

    Blind bake for 15 minutes, remove foil and weights and bake for a further 5-10 minutes uncovered.

  • 11.

    Remove from the oven and cool.

  • For the lemon curd:

  • 1.

    Grate the zest of 4 lemons and set aside.

  • 2.

    Juice the lemons and set aside with the zest.

  • 3.

    Whisk whole eggs, egg yolks and sugar in a saucepan over heat, until smooth.

  • 4.

    Add the butter, lemon juice and zest and whisk continuously until thickened.

  • 5.

    Strain through a sieve into a glass bowl and put into the freezer.

  • For the decoration:

  • 1.

    Cut the stems of the strawberries and cut them in half.

  • 2.

    Peel the kiwi fruits and cut into slices.

  • 3.

    Wash blueberries.

  • For the glaze:

  • 1.

    Add all of the ingredients in a saucepan and whisk over heat until combined.

  • 2.

    Let the mixture thicken.

  • 3.

    Take off heat, and rest.

  • To assemble:

  • 1.

    Fill the tart cases to the top with lemon curd.

  • 2.

    Around the outside edge, arrange the strawberries, cut side up.

  • 3.

    Place a kiwi fruit slice in the centre, and then fill between the strawberries and kiwi with blueberries.

  • 4.

    Apply glaze over all of the fruit.

  • 5.

    Put to the side to set.

Nutritional information

Nutritional analysis per serving (20 servings)

  • Energy 318kj
  • Fat Total 15g
  • Saturated Fat 5g
  • Protein 5g
  • Carbohydrate 40g
  • Sugar 24g
  • Sodium 33mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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