Salvatore Pepe and Claudio Ferraro of CIBO Espresso are masters at making coffee, and the treats to go with it which include these little fruit tarts.


Makes 10-15 mini tarts


  • 200g butter at room temperature
  • 3 egg yolks
  • 100g sugar
  • 300g self-raising flour
  • Pinch salt
  • Finely grated rind of one lemon


  • ½ litre of full-cream milk
  • 150g caster sugar
  • Finely grated rind of one lemon
  • Pinch of salt
  • 4 egg yolks
  • 50g cornflour


To make shortbread pastry:

Place flour, salt, butter, sugar, egg yolks and rind in a mixing bowl. Combine gently, but quickly using your hands to form a soft dough. Roll into a ball, cover and chill for 30 minutes. Butter and dust with flour little tart moulds, roll the shortbread to a 2mm thickness.

Cut lots of little discs using a glass and place into moulds. Bake in a pre-heated oven at 180°C for 15 minutes or until golden.

To make custard filling:

Boil milk with half the sugar, lemon rind and salt. Beat eggs with remaining sugar. Slowly add flour. Gradually pour hot milk into egg mixture, stirring over low heat until mixture begins to thicken. Cook gently, stirring until the consistency of a thick custard appears. Remove from heat and stir until the mixture cools slightly.

Fill the little tarts with the custard and top them with fruit – berries, kiwifruit, banana and mandarins are all good.