Need a dessert that looks visually stunning but that is also tasty for your guests? Try this super simple but impressive frutti tutti lemon tart. This gorgeous baked tart comes with a buttery crust and creamy lemon filling. Top it off with seasonal fruits to make this the perfect hot-weather dessert.
- 250 g Butternut Snap biscuits (try Arnott's)
- 125 g butter, melted
- ½ cup (40 g) toasted flaked almonds
- 2 x 395 g cans sweetened condensed milk
- 6 egg yolks
- 1 tbsp finely grated lemon rind
- 1 cup (250 ml) lemon juice
- 1 (600 g) mango
- 1 (160 g) nectarine
- 1 (120 g) plum
- 250 g fresh raspberries
Preheat oven to 180 C (160 C fan-forced). Lightly grease a 23 cm to 24 cm fluted loose-bottomed flan tin. Place the flan tin on an oven tray.
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.
Beat sweetened condensed milk, yolks, lemon rind and juice in a medium bowl with an electric mixer until thick and smooth (about 3 to 5 mins). Pour filling into the biscuit crust and bake for 15 to 20 mins or until just set. Cool to room temperature then refrigerate for 3 hours or overnight.
Cut off the cheeks of the mango, nectarine and plum, then slice very finely. Arrange the raspberries around the outside of tart, then position on the mango, nectarine and plum slices, then mango and, finally, a few more plum slices, overlapping slightly.
Photo: John Paul Urizar/bauersyndication.com.au