And the ‘tartier’ the better, I always say! This recipe is so easy, even a pre-teen can make it – and here are the photo’s to prove it too!
Lime Tart (the tartier the better, I always say!)
- Pastry Ingredients:
- 250 g plain flour, plus extra for dusting
- 50 g icing sugar
- 125 g good-quality unsalted cold butter, cut into small cubes
- 1 large free-range egg, beaten
- A splash of milk
- Lime Filling Ingredient:
- 3 eggs + 1 egg yolk
- Grated zest & juice of 2 limes
- 2/3 cup caster sugar
- 2/3 cup thickened cream
- Tart Base Method:
- Process sifted flour and icing sugar with butter in a food processor until the mix resembles breadcrumbs. Add the egg and milk and process until it forms as dough – don’t overwork it! Wrap in cling wrap and chill in the fridge for 1 – 2 hours.
- Preheat your oven to 180°C (160°C Fan Forced). On a lightly floured surface, gently roll pastry to 3mm thick and use to line a greased and floured pie or tart dish. Line your pastry base with baking paper and fill with pastry weights, rice or barley. Bake for 15 minutes, then remove pastry weights and paper and bake for a further 5 minutes. Set aside on a baking tray to cool slightly.
- Reduce oven temperature to 150°C (130°C Fan Forced).
- Lime Filling Method:
- Lightly whisk together eggs, egg yolk, lime zest, lime juice and caster sugar in a bowl until sugar is dissolved. Stir through cream gently until mixed well.
- Pour filling into Tart base and bake for 12 – 15 minutes or until just set. The centre of the tart should still be a little wobbly.
- Let cool to room temperature. Serve dusted with icing sugar and with a spoon of whipped cream.
* Originally posted on 20th January, 2015