

Lemon lime tart
Ingredients
[Shortcrust pastry]
240 grams plain flour
180 grams butter (cubed)
1/4 cup chilled water
[Filling]
2 lemons
2 limes
6 eggs
250 grams caster sugar
200 millilitres cream
icing sugar (to dust)
Method
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Preheat the oven 220°C.
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Grease a 28 centimetre loose-bottomed tart pan with butter.
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Sift flour into a free-standing mixer. Add butter and mix until you have a lumpy, buttery mixture.
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Add water and mix briefly until the dough comes together.
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Wrap tightly in gladwrap and refrigerate for 20 minutes.
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Remove from fridge and roll the pastry on a lightly floured surface until it is 3-5 millimetres thick.
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Carefully lift and line the tart pan with pastry, then trim with a knife, leaving a little over-hang to allow for shrinkage while cooking.
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Chill for 20 minutes in the fridge.
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Prick the pastry with a fork then line with baking paper and fill with pastry weights (or rice).
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Bake blind at for 15 minutes. Remove pastry weights and baking paper and return to the oven for another 5 minutes, until just cooked through.
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Reset your oven to 160°C.
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Zest and juice the lemons and limes.
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Combine eggs and sugar until well combined. Add the citrus zest and juice. Add cream and mix well using a whisk.
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Pour into just-baked pastry case.
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Bake for 35-45 minutes until almost set and turning a golden blonde on top.
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Cool in tin for at least 30 minutes (although this is best served chilled).
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Dust with icing sugar and serve with thick cream.