Pink Pomelo and Rose Tarts with Honey Meringue

Pink Pomelo and Rose Tarts with Honey MeringuePink Pomelo and Rose Tarts with Honey Meringue

I always like to have a daily treat available in the evening – after a long day it’s good to have something decadent as a nice reward. Citrus meringue tarts have forever been a favourite of mine. In particular home-made citrus meringue tarts, as they are rich and delicious without being too sickly sweet, as patisserie bought tarts often can be. Pink Pomelo and Rose Tarts with Honey Meringue

Pink Pomelo and Rose Tarts with Honey Meringue

Pink Pomelo and Rose Tarts with Honey MeringuePink Pomelo and Rose Tarts with Honey MeringueThe starting point of these tarts was the beautifully pigmented pomelos spotted at the green grocer this week. Each season, I welcome the arrival of citrus fruits. Seeing thick-skinned oranges, vivacious limes and bright grapefruits all stacked seductively into mounds brings a small amount of seasonal joy and excitement.

The arrival of pink pomelos was unusual to say the least. Not native to Australia, it was a complete surprise to see them in mounds, bushels and baskets. So, I purchased the pomelos and used them to re-create my beloved, citrus meringue tarts.

Pink Pomelo and Rose Tarts with Honey Meringue

Pink Pomelo and Rose Tarts with Honey Meringue are simplistic, decadent and delicious. The tart base is a buttery, light and crumbly pate sucree, or sugar pastry. Inside the pate sucree is a luscious and oozingly dreamy pink pomelo curd that is richly flavoured by the addition of rose water. Topping the curd is a sweet burnt honey meringue that truly unites all the flavours.

The pink pomelo and rose curd was originally an experiment. I knew I wanted to harness the unique and slightly bitter taste of the pomelos, as I felt it could offer something more complex than a sub-standard lemon, lime or even orange. I added just a touch of rose water to the curd too, along with a little pomelo zest which added a further floral-y citrus note that the curd was lacking. The resulting curd was utterly delicious – smooth, creamy, slightly sweet and sharp with an interestingly citric flavour.

Pink Pomelo and Rose Tarts with Honey MeringuePink Pomelo and Rose Tarts with Honey MeringuePink Pomelo and Rose Tarts with Honey Meringue

Pink Pomelo and Rose Tarts with Honey Meringue

Citrus curd, sweet meringue and buttery pastry are a fated combination. These Pink Pomelo and Rose Tarts with Honey Meringue are utterly delicious and unashamedly feminine – but undoubtedly will be enjoyed by all. As a final flourish, I sprinkled rose petals over the completed tarts, not for any additional flavour of texture, rather just to make their appearance even prettier.  They are everything I could ask for and more out of a citrus meringue tart.

Pink Pomelo and Rose Tarts with Honey Meringue
 
Serves: 6
Ingredients
For the Pink Pomelo and Rose Curd:
  • 250 g / 9 oz. caster sugar
  • 4 eggs
  • 250 g / 8.6 fl. oz. pink pomelo juice
  • 1 tsp. pomelo zest
  • 1 ½ tbsp. rose water
  • 3 gelatin sheets/leaves, softened in ice cold water
  • 300 g / 11 oz. unsalted butter, room temperature and diced
For the Pate Sucree:
  • 2 ½ cups all-purpose flour
  • 3 tbsp. icing sugar
  • 1 cup / 2 sticks unsalted butter, chilled and diced
  • 2 egg yolks
  • ¼ ice cold water
  • 1 egg for wash
For the Honey Meringue:
  • 150 g / 5.5 oz. honey
  • 100 g / 3.7 oz. egg whites
Instructions
  1. To make the pink pomelo and rose curd, whisk the sugar and eggs in a medium sized bowl. Slowly add in the pomelo juice followed by the zest and rose water. Place the bowl over a pan of simmering water on medium heat, whisking the mixture continuously. (Depending on how pigmented your pomelo’s are – you may need to use a few drops of pink food colouring to deepen up the colour. This can be added here).
  2. Cook the curd until it reaches 85 C / 185 F – the curd will be thick enough to coat the back of a spoon and should leave a trail (roughly 20 to 30 minutes). As soon as it reaches temperature, remove the curd from the heat, stir in the softened gelatin sheets and strain it through a sieve. Allow it to cool until it reaches 60 C / 140 F then whisk in the softened butter, a tablespoon at a time. Let the curd return to room temperature before covering closely with cling wrap, and placing in a refrigerator overnight to set.
  3. For the pate sucree pastry, in the bowl of a food processor, combine the flour and icing sugar. Add the butter and process until the mixture resembles coarse meal. With the machine running, add in the egg yolks followed by the ice water. Pulse until the dough holds together without being wet or sticky, being careful not to over-process, which is usually more than 30 seconds. Gently knead the dough on plastic wrap, halve it and then shape it into two flat discs. Wrap and refrigerate for at least an hour before use.
  4. When the pastry is ready to be used, butter and flour your tart shells. Roll out the discs to .4 cm / ⅛ inch thick. Line your tart shells with the pastry, trim the excess and refrigerate for an hour.
  5. Pre-heat the oven to 200 C /400 C. Using weights, blind-bake the tart shells for 7 to 10 minutes or until golden. Remove the weights from the tarts, pierce the bases with a fork and lightly glaze with egg wash before returning to the oven and allowing to crisp and brown for a further 5 minutes. Remove from the oven and let cool completely.
  6. For the honey meringue, place the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Whisk the whites on medium speed to form medium peaks. Meanwhile, heat the honey in a small saucepan set over a low heat until it reaches a temperature of 120 C / 250 F. Once at temperature, slowly add the honey in a steady stream to the egg whites. Increase the speed to high and whisk until the bowl is cool to the touch and the whites hold stiff, glossy peaks.
  7. Before assembly, set the curd out of the refrigerator to soften slightly before piping it into the cooled tartlet bases. Pipe the honey meringue into a ‘beehive’ peaked shape, singe with a blow torch and sprinkle with a few rose petals. The tarts can then be served or set in the refrigerator to slightly harden both curd and meringue.

Pink Pomelo and Rose Tarts with Honey Meringue

Pink Pomelo and Rose Tarts with Honey MeringuePink Pomelo and Rose Tarts with Honey Meringue

121 Comments

  • Reply Nagi@RecipeTinEats April 29, 2016 at 12:38 am

    Citrus tarts are one of the best! Your pink pomelo tarts are gorgeous! They look so fantastic and very inviting!

  • Reply Annie March 22, 2016 at 8:46 pm

    Hello Thalia! I am making these lovely tarts for Easter Sunday and wanted to ask you what size tart shells you used? I’m thinking 4 in/10.16 cm will do the trick but just wanted to check.

    Love your site, the recipes are always the biggest hit!

    • Reply thalia March 22, 2016 at 8:54 pm

      Hi Annie, Yes I used the same size. Xx

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  • Reply Eden Passante March 7, 2016 at 11:29 pm

    Gorgeous! This is such a beautiful dessert and I love that you used pomelo! Not too many recipes like this!

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  • Reply nicole (thespicetrain.com) February 5, 2015 at 12:57 am

    Wow, this recipe sounds absolutely incredible, I love the addition of rose water! I have to admit that I had never heard of pomelos, had to look it up. 🙂

  • Reply Danielle | Krafted Koch February 2, 2015 at 4:31 am

    These tarts are beyond beautiful and look like a perfectly special treat for Valentine’s Day!

  • Reply Neli @ Delicious Meets Healthy February 1, 2015 at 5:24 am

    Wow, these look fantastic! I have to try this recipe! And your pictures are gorgeous as always!

  • Reply easyfoodsmith January 31, 2015 at 4:28 pm

    Pretty! I love citrus in my baked and puddings.
    I have apparently missed alot of your posts. Heading to check them all.

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  • Reply Trang January 29, 2015 at 3:04 am

    OMG these are sooo pretty, they look delicious too. Love tarts, especially the individual serving one, cuz I never feel like sharing! 😉

  • Reply Betty January 28, 2015 at 6:06 pm

    Just so pretty, I will make them in my new little tartlet tins I found in Paris!

  • Reply Michelle January 28, 2015 at 12:31 am

    Absolutely perfect!

  • Reply Oana@AdoreFoods January 27, 2015 at 4:30 pm

    These meringue topped pink tarts are looking gorgeous. Love the whole food styling. Pinned to make them later!

  • Reply Chineka @ Savor the Baking January 26, 2015 at 9:28 pm

    Beautiful as usual Thalia. The combination sounds delicious.

  • Reply Anu January 26, 2015 at 3:02 pm

    These tarts are absolutely gorgeous. So so indulging, I so want to have them all NOW!!:-)

  • Reply Martyna @ Wholesome Cook January 26, 2015 at 10:32 am

    These look amazing Thalia, I love pomelos but have never seen pink ones. If they are anything like pink grapefruits then OH MY!!! They are in trouble. Lovely photos as always!

  • Reply Manali @ CookWithManali January 24, 2015 at 6:52 pm

    so pretty! 🙂 I love how you add all these flavors together..awesome!

  • Reply Rachael @ Love Yourself Green January 24, 2015 at 6:29 pm

    What a perfect tart! Your site is so lovely, Thalia – and your photography and your words are both equally beautiful. I love being here. 🙂

  • Reply Isadora @ she likes food January 24, 2015 at 4:43 am

    I love the look of your new site, Thalia!! So pretty! I also love the look of these tarts! I never have treats around for the end of the day and now I’m really wishing I did! I love the pink color 🙂

  • Reply Michaell @ Foodscape January 24, 2015 at 4:23 am

    Absolutely stunning! I love the idea of pomelo zest. I bet it surprises your taste buds with just the right zing!

  • Reply jackie {The Beeroness} January 23, 2015 at 11:31 pm

    Those are gorgeous!

  • Reply Lucy @SupergoldenBakes January 23, 2015 at 6:57 pm

    I am also obsessed with rose petals and rose water at the moment but I have never come across pomelos in the UK. Now obsessed with finding some thank you very much! These tarts look so delicate and delicious – just beautiful.

  • Reply Ella-HomeCookingAdventure January 23, 2015 at 5:25 pm

    Oh my, these are so elegant. a truly awesome dessert.

  • Reply Dini @ Giramuk's Kitchen January 23, 2015 at 4:15 pm

    These look insanely beautiful!! I am such a big fan of citrus meringue tarts too and I adore the pink hue from the pomelos! They look almost too good to eat… I still would though!

  • Reply Tori@Gringalicious.com January 23, 2015 at 2:40 pm

    I’m going to be redundant and repeat what everyone has already told you. These are fabulous! So gorgeous!

  • Reply Jacquee | I Sugar Coat It! January 23, 2015 at 2:14 pm

    Love the soft feminine colour of these tarts. What a perfect treat to come home to!

  • Reply Traci | Vanilla And Bean January 23, 2015 at 1:08 pm

    I had to look up what a pomelo is! But now I know! I see them all the time at the store, just never occurred to me to take a look. I’m sure I’d love them… after-all, they’re citrus! Lovely tarts, Thalia; the flavor profile sounds quite varied. The texture of curd with a short crust is a favorite of mine and you’ve topped these with a fabulous honey meringue! Oh. These are perfect! Thank you, Thalia!!

  • Reply Ceara @ Ceara's Kitchen January 23, 2015 at 10:01 am

    These citrus meringue tarts are gorgeous and so pretty! 🙂

  • Reply Raymund January 23, 2015 at 9:54 am

    As always what a perfect recipe you got here, definitely my daughter would love to have and make these. Beautiful!

  • Reply Elizabeth @ SugarHero.com January 23, 2015 at 8:34 am

    Thalia, these are so, so beautiful! I am obsessed with pomelos and don’t know why they’re not used more commonly in baking, so I love that you used them here. So genius!

  • Reply Peachy @ The Peach Kitchen January 23, 2015 at 3:06 am

    I like tarts and pastries that are nott oo sweet as well. Such a beautiful tart!

  • Reply Sharon @ What The Fork Food Blog January 23, 2015 at 1:51 am

    These are seriously gorgeous photos! Great recipe too 🙂

  • Reply Cheyanne January 22, 2015 at 7:45 pm

    Thalia, seriously… could your photography get more stunningly beautiful!? Your photos are literally breathtaking. These tarts look almost too pretty to eat. Almost! They sound seriously divine!!

  • Reply Linda @ Veganosity January 22, 2015 at 4:16 pm

    Gorgeous! I love the color so much. Even though I couldn’t eat these I am enjoying looking at them. 🙂

  • Reply Christin@SpicySouthernKitchen January 22, 2015 at 11:24 am

    Your tarts remind me of spring too! Which is a good thing because I wish it would get here soon. What a beautiful color that filling is. These would be perfect for a bridal shower!

  • Reply Léa January 22, 2015 at 10:36 am

    Wouhou, these tarts look absolutly amazing !!! Just in love with it and your pictures…

  • Reply Kitchen Nostalgia January 22, 2015 at 9:34 am

    Lovely! 🙂

  • Reply Gourmet Getaways January 22, 2015 at 7:37 am

    Agree, so girly and pretty! These tarts have a balance in flavour. Indeed a fated combination!

    Julie & Alesah
    Gourmet Getaways xx

  • Reply Maggie January 22, 2015 at 6:35 am

    These tarts are so beautiful and make me think of spring! It’s still cold here in Beijing, but I could feel the warm and sunshine by just looking at these pictures 🙂

  • Reply Amanda @ Cookie Named Desire January 22, 2015 at 3:15 am

    I have an obsession with citrus tarts and this looks too good to be real. The combination of the pomelo, rose water, and meringue is heavenly here (almost as heavenly as your photography).

  • Reply Nicky @ Kitchen Sanctuary January 21, 2015 at 10:25 pm

    ooh Thalia these look absolutely stunning!! gorgeous flavours and photos!

  • Reply Rebecca @ DisplacedHousewife January 21, 2015 at 9:58 pm

    Gorgeous!!

  • Reply Miranda @ Cookie Dough & Oven Mitt January 21, 2015 at 8:22 pm

    The colors of this tart are beautiful! I just want to sit down and eat a big girl serving of this!

  • Reply Stephanie January 21, 2015 at 7:12 pm

    These little tarts have got to be the cutest ever!!! I love anything with rose flavor, I bet these are amazing!!!

  • Reply The Vegan 8 January 21, 2015 at 5:23 pm

    I have no idea what a pomelo is…never heard of them, but this is sure a pretty dessert! I absolutely love the pink color!!

  • Reply mymansbelly January 21, 2015 at 3:44 pm

    I’ve never seen pink pommelo’s before, but the color on these is beautiful! I wonder if there’s a taste difference like there is between white and pink grapefruit?

  • Reply The Blonde Chef January 21, 2015 at 3:13 pm

    I had to comment on these because I literally spent about 30 minutes yesterday showing a friend how stunning your recipes are! We both agree, we need to make these tarts immediately! So beautiful!

  • Reply Sarah | Broma Bakery January 21, 2015 at 2:44 pm

    That color is just stunning! Gorgeous as always, Thalia 🙂

  • Reply Katrina @ Warm Vanilla Sugar January 21, 2015 at 12:05 pm

    These are too dang cute!! I love the fun flavours you used in these tarts. Totally fancy!!

  • Reply Tasbih @ Cleobuttera January 21, 2015 at 11:13 am

    These are too pretty, I’d almost feel guilty to eat them…almost:) They sound delicious too.

  • Reply Dawn @ Florida Coastal Cooking January 21, 2015 at 10:59 am

    Thalia,
    These are beautiful works of art! I’m sure they are as delicious as they look.
    Dawn

  • Reply Sarah @ Making Thyme for Health January 21, 2015 at 5:42 am

    Are you working for a magazine yet? You really should because everything you make is STUNNING.
    These have to be one of the prettiest desserts I’ve ever seen!

    • Reply thalia January 21, 2015 at 5:58 am

      Thanks Sarah! x

  • Reply Liz @ Floating Kitchen January 21, 2015 at 3:48 am

    These are so gorgeous and elegant. And I just adore the color! Beautiful as always, Thalia!

  • Reply Sugar et al. January 21, 2015 at 3:11 am

    I’ve been using a lot of rosewater lately and I am so excited to see it here as well. The tartlets are so pretty!

  • Reply Kellie January 21, 2015 at 2:36 am

    Thalia- These are simply gorgeous and elegant. Love them.

  • Reply Liz January 21, 2015 at 12:58 am

    Gorgeous tarts! And the citrus filling plus meringue topping sounds incredible!

  • Reply Ashley January 21, 2015 at 12:45 am

    These tarts are just gorgeous! I would definitely love to enjoy of one these at the end of a long work day especially!

  • Reply Sippitysup January 20, 2015 at 11:33 pm

    I have a pomelo tree. However it’s not pink. I wonder though if pomeloto you is grapefruit to me? Is that possible. I was in Argentina recently and ordered something with pomelo and it was clearly grapefruit. Semantics? GREG

    • Reply thalia January 21, 2015 at 12:18 am

      Hm Greg, could possibly be US terms vs. AUS.. but I did pick up a labelled pink pomelo & they were next to a whole bunch of different looking grapefruits! x

  • Reply Gayle @ Pumpkin 'N Spice January 20, 2015 at 9:13 pm

    Wow the flavor of these tarts are incredible, Thalia! And that honey meringue is so creative. Such a gorgeous dessert, as always!

  • Reply annie@ciaochowbambina January 20, 2015 at 9:09 pm

    Pretty. Pretty. Pretty. I would love one at the end of a long day, too! That’s all I can say! 🙂

  • Reply Natalie @ Tastes Lovely January 20, 2015 at 9:06 pm

    What a beautiful dessert! This could be served at a fancy restaurant. I love the pink color of the custard. And the rose petal garnish. Just gorgeous!

  • Reply daria January 20, 2015 at 8:55 pm

    I had no idea pink pomelo existed, I should keep an eye out! Anyway, these tarts look absolutely divine, and that shade of pink is killer! Not to mention the meringue…

  • Reply Tina @ Just Putzing Around the Kitchen January 20, 2015 at 8:37 pm

    These are the most beautiful tarts I’ve ever seen!!! Love that delicate pink curd 😀

  • Reply Amanda January 20, 2015 at 8:20 pm

    These gorgeous tarts are perfection! You are so creative!!!

  • Reply Marissa January 20, 2015 at 6:38 pm

    oh my, almost too pretty to eat! almost… 😉

  • Reply Shinee January 20, 2015 at 6:22 pm

    Yummm. So pretty, but I’d totally dive in!

  • Reply Christine // my natural kitchen January 20, 2015 at 6:09 pm

    These are just beautiful! I love that you’ve combined rose and pomelo – such lovely flavours!

  • Reply Kelley @ Chef Savvy January 20, 2015 at 5:52 pm

    I agree it’s always nice to have something sweet at the end of the day. These pomelo and rose tarts look like the perfect sweet dessert!

  • Reply Adri January 20, 2015 at 5:42 pm

    Oh my, but your tarts are glorious. Interesting enough, recently here in Los Angeles we have seen lots of Pomelos – far more than ever before. I guess they are the new “in” citrus. I hope your new year is going well. If this post is any indication. I’d say you are off to a terrific start.

  • Reply Kathy @ Olives & Garlic January 20, 2015 at 5:18 pm

    These tarts are gorgeous and I bet light and airy. I can use a treat like this right about now.

  • Reply Jocelyn (Grandbaby cakes) January 20, 2015 at 4:56 pm

    I am just like you. I love having some type of treat. This is gorgeous!

  • Reply Renee January 20, 2015 at 4:32 pm

    Oh my gosh. These look so cute, delicious and amazing! I’m speechless. I want them right now.

  • Reply Jessica | A Happy food dance January 20, 2015 at 3:58 pm

    These look like the perfect end of day treat – and I love anything citrus. Love the addition of the rose petals!

  • Reply Jen @ Baked by an Introvert January 20, 2015 at 2:47 pm

    So beautiful, Thalia! I love you filled these tarts with citrus and topped them with meringue. It’s a mouthwatering flavor combination.

  • Reply Belinda@themoonblushbaker January 20, 2015 at 2:46 pm

    I have been craving pomelo ever since summer hit Australia. I love the honey meringue on top, they are so ethereal like an angel made them 🙂
    You are beautiful photographer Thalia! Love!

    • Reply thalia January 20, 2015 at 8:18 pm

      Thank you for your kind words Belinda! x

  • Reply Maureen | Orgasmic Chef January 20, 2015 at 2:25 pm

    How pretty these tarts are! I’ve never cooked a pomelo before but this is the last time I’ll be able to say that. 🙂

  • Reply Lori R. January 20, 2015 at 2:21 pm

    I love citrus tarts and these are absolutely stunning! Such a beautiful pink color and I can only imagine they are delicious.

  • Reply anna @ annamayeveryday January 20, 2015 at 2:21 pm

    Beautiful, so pretty and I bet they were delicious.

  • Reply Sarah@Whole and Heavenly Oven January 20, 2015 at 1:52 pm

    These are some seriously pretty tarts you’ve got here, Thaila! I love love that perfectly-browned meringue and the COLOR of this filling is just so gorgeous!

  • Reply Mir January 20, 2015 at 1:18 pm

    I’ve never had a pomelo! I think my life is missing something. It’s definitely missing these tarts, which look beyond perfect. That meringue on top…amazing.

  • Reply April @ Girl Gone Gourmet January 20, 2015 at 12:35 pm

    So perfect! My creativity with citrus doesn’t go much further than smoothies and salads – love the tart idea! As always, thanks for the inspiration 🙂

  • Reply Kelly - Life Made Sweeter January 20, 2015 at 11:42 am

    These citrus tart are gorgeous, Thalia! I love the pretty pink color! Your new logo is so pretty too 🙂

  • Reply Angela January 20, 2015 at 9:56 am

    These tarts look lovely, I love fruit curds and this looks like a really interesting variant. Nice photographs too. Angela

  • Reply Kristin @ Tasty Joy January 20, 2015 at 7:44 am

    These look so delicious. Brilliant idea with the rose petals; it might be fun to make some sugared rose petals for these!

  • Reply Erin January 20, 2015 at 7:37 am

    Wow, these look absolutely amazing.

  • Reply Arman @ thebigmansworld January 20, 2015 at 7:09 am

    Thalia…how the HELL do you eat something so beautiful?

  • Reply ATasteOfMadness January 20, 2015 at 5:17 am

    This is gorgeous! This looks too fancy for me.. or to fancy to even eat!

  • Reply Crystal | Apples & Sparkle January 20, 2015 at 5:16 am

    How beautiful Thalia! That pink-y hue brings so much whimsy to these lovely tarts.

  • Reply Maggie @HomeSweetJones January 20, 2015 at 4:35 am

    So unbelievably beautiful!

  • Reply Tieghan January 20, 2015 at 4:23 am

    Just BEAUTIFUL!

    • Reply thalia January 20, 2015 at 4:42 am

      Thanks Tieghan! xx

  • Reply Sofia // From the Land we Live on January 20, 2015 at 3:26 am

    Oh that pomelo + rosewater curd sounds incredible and so interesting! Gorgeous pictures too.

  • Reply Akina January 20, 2015 at 3:25 am

    Your blog is beautiful!! Hope each bite of these lovely tarts were well savoured xx

  • Reply Trish @ Well Worn Fork January 20, 2015 at 3:05 am

    So delicate, so beautiful! I love the photos of you cutting into them 🙂

  • Reply Kathleen | hapanom January 20, 2015 at 2:55 am

    This certainly is a wonderful treat at the end of a day! So elegant and beautiful!

  • Reply Oriana Romero January 20, 2015 at 2:42 am

    I love to have something sweet to eat at the end of the day too!! These tarts are so cute. I can only imagine how good these would have tasted.

  • Reply Julie @ Cooks with Cocktails January 20, 2015 at 2:37 am

    I love love citrus tarts. I have never seen pink pomelos around my part of the world but I am going to look harder! These look absolutely divine!

  • Reply Chrissy January 20, 2015 at 2:18 am

    As much as I wave a flag that says, “Fruit doesn’t belong in dessert!” I 1) have many on my own blog and 2) can’t help devouring them whenever in sight. These are so pretty and would be lovely at a baby/bridal shower!

  • Reply marcie January 20, 2015 at 2:13 am

    These tarts are stunning, Thalia, and that pomelo curd is so gorgeous! I love pomelos, and I haven’t seen pink ones yet. These are so elegant and almost too pretty to eat. I would eat them anyway, of course! Pinning. 🙂

  • Reply Rose | The Clean Dish January 20, 2015 at 2:03 am

    I am madly in love with these adorable tarts! You’re a true artist. Slow clap over here!!

  • Reply Medha @ Whisk & Shout January 20, 2015 at 1:41 am

    Such a delicate and lovely recipe! Obsessed with the flavors and love the petals on top 🙂

  • Reply Rachel (Rachel's Kitchen NZ) January 20, 2015 at 1:36 am

    Oh, so pretty Thalia and they sound divine!

  • Reply Karrie@Tasty Ever After January 20, 2015 at 1:25 am

    Perfection!! They look absolutely delicious. I can imagine these beautiful tarts taking center stage at a tea luncheon/party too 🙂

  • Reply Christina @ Bake with christina January 20, 2015 at 12:48 am

    The name just sounds delicious, and then I saw your pictures and my mouth instantly started drooling!! Looks SO elegant and yummy, pinned! 🙂

  • Reply Kathleen @ Yummy Crumble January 20, 2015 at 12:13 am

    These are so gorgeous! and so very feminine 🙂

  • Reply Zoey @ neveradullplate.com January 19, 2015 at 11:58 pm

    Wow these are adorable! I wish I had one waiting for me after a long day of work!

  • Reply Rochelle @ Oh So Sweet Baker January 19, 2015 at 11:58 pm

    I love pomelos but I’ve never come across a pink one before, need to get my hands on some so I can make pretty pink curd too.

  • Reply Mira January 19, 2015 at 11:51 pm

    That’s when I like sweets the most- in the evening! These meringue topped tarts look cute and delicious! Love them! Pinned of course!

  • Reply katie @ butterlust January 19, 2015 at 10:30 pm

    These are just gorgeous, Thalia! I can’t get over how perfect the pink shade of the curd is! Lovely!

    • Reply thalia January 19, 2015 at 10:50 pm

      thank you katie xx

  • Reply Michelle @ Hummingbird High January 19, 2015 at 9:16 pm

    Gorgeous! I love the flavor combination. Citrus tartlets are the best!

    • Reply thalia January 19, 2015 at 10:15 pm

      Thanks Michelle, citrus tarts are always awesome aren’t they! x

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