The tart was originally created in Australia and is mainly found there, alongside New Zealand and the Falkland Islands.

Both recipes used an almond-based pastry and a filling comprising a "very thick custard of eggs and milk thickened with cornflour".

[7] Another early printed recipe was in Miss Drake's Home Cookery published in 1929, calling for cream filling set with gelatine and pink christabelle and white icing on top.

A 1932 recipe in Miranda's Cook Book calls for custard filling and chocolate and white icing.

[8] The lemon-flavoured version of the tart most familiar to New Zealand residents is found in the Edmonds Cookery Book.