Frutti tutti lemon tart

This gorgeous baked tart is complete with a buttery ginger crust and creamy lemon filling. Finish it off with an assortment of summer stone fruits for a really special dessert for entertaining.

  • 20 mins preparation
  • 20 mins cooking
  • 3 hrs 20 mins marinating
  • Serves 8
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Frutti tutti lemon tart
  • 250 gram butternut snap biscuits
  • 125 gram butter, melted
  • 1/2 cup (40g) toasted flaked almonds
  • 2 x 395g cans sweetened condensed milk
  • 6 egg yolks
  • 1 tablespoon finely grated lemon rind
  • 1 cup (250ml) lemon juice
  • 1 mango (600g)
  • 1 nectarine (160g)
  • 1 plum (120g)
  • 250 gram fresh raspberries


Frutti tutti lemon tart
  • 1
    Preheat oven to 180°C (160°C fan-forced). Lightly grease a 23cm-24cm fluted loose-bottomed flan tin. Place the flan tin on an oven tray.
  • 2
    Process the biscuits in a food processor until fine crumbs. Stir in the melted butter and almonds. Press the mixture into the base and side of prepared tin; refrigerate while preparing filling.
  • 3
    Beat sweetened condensed milk, yolks, lemon rind and juice in a medium bowl with a electric mixer until thick and smooth (about 3-5 minutes).
  • 4
    Pour filling into the biscuit crust and bake for 15-20 minutes or until just set. Cool 15-20 minutes or until just set. Cool for 3 hours or overnight.
  • 5
    Cut off the cheeks of the mango, nectarine and plum, then slice very finely.
  • 6
    Arrange the raspberries around the outside of tart, then position the mango, nectarine and plum slices, then mango and, finally, a few more plum slices, overlapping slightly.


Not suitable to freeze or microwave.

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