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

 

• Preheat the oven 220°C.

• Grease a 28 centimetre loose-bottomed tart pan with butter.

• Sift flour into a free-standing mixer. Add butter and mix until you have a lumpy, buttery mixture.

• Add water and mix briefly until the dough comes together.

• Wrap tightly in gladwrap and refrigerate for 20 minutes.

• Remove from fridge and roll the pastry on a lightly floured surface until it is 3-5 millimetres thick.

• 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.

• Chill for 20 minutes in the fridge.

• Prick the pastry with a fork then line with baking paper and fill with pastry weights (or rice).

• 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.

 

• Reset your oven to 160°C.

• Zest and juice the lemons and limes.

• Combine eggs and sugar until well combined. Add the citrus zest and juice. Add cream and mix well using a whisk.

• Pour into just-baked pastry case.

• Bake for 35-45 minutes until almost set and turning a golden blonde on top.

• Cool in tin for at least 30 minutes (although this is best served chilled).

• Dust with icing sugar and serve with thick cream.