Citrus at its best!

Biltong, Cheese and Zesty Lemon Tart

Biltong, Cheese and Zesty Lemon Tart

Developed by Claire Joy

Serves: 4-6


  • 1 sheet shortcrust pastry
  • 6 eggs
  • ½ cup full cream milk
  • 1 cup cream
  • Salt and Pepper
  • 2 cups sliced biltong
  • 75g goats cheese
  • 100g cheddar
  • 6 sage leaves, sliced
  • 1 LemonGold® lemon, juice and zest


  1. Preheat the oven to 180°C. Place the pastry sheet into a greased pie dish, prick the surface all over with a fork and top with baking paper and baking beans or rice. Blind bake for 15mins and then remove the filling and bake for a further 5mins. Remove from the oven and set aside.
  2. Combine the eggs and LemonGold® lemon juice into a bowl or jug and mix well. Then add the milk, cream and seasoning. Place the prepared pie pastry (that’s still in the dish) onto a baking sheet. This is in case the filling leaks out slightly. Pour the mixture into the pie crust and top with biltong, cheeses and sage leaves.
  3. Place into the oven and cook for 35-45 mins until the centre is firm but lightly jiggles. Tip – cover the edges of the pastry with foil if they are getting too dark.
  4. Remove from the oven and top with LemonGold® lemon zest and enjoy.