A quick stop in to share this amazing Lime tart Mic and I made…as you can see it didn’t last long!
LIME TART
SWEET SHORTCRUST PASTRY
*2 cups plain flour
*3 tablespoons caster sugar
*155g butter, chopped
*iced water
Put all the ingredients in a food processor and whiz together to form fine breadcrumbs. Then add some iced water (we just use it out of the tap as Tassie tap water may as well be iced right now) to bring mixture together to form a clump. Empty dough out on a lightly floured bench and gently knead it into a ball, cover in cling film and refrigerate for 30 mins.
Preheat oven to 180C and roll out pastry to fit a 25cm removable base tart tin (we used our ceramic pie dish). Prick a few holes into the base, line with baking paper and fill with pie weights or rice and bake for 10 mins. Remove weights/rice and bake for a further 10 mins.
LIME FILLING
*1 cup caster sugar
*4 eggs
*1 cup cream
*1 cup lime juice (we also added some rind)
Place above ingredients into a bowl and mix to combine and dissolve the sugar. Bubbles will form on the top and you need to skim these off with a spoon. Pour into tart shell, reduce oven to 160C, and place back into oven and bake for 20-25 minutes, or until tart is just set. Remove from oven and refrigerate until firm. Dust with icing sugar and add a dollop of thick cream to serve.
{original recipe from Donna Hay}
Hope you are enjoying your long weekend! Ness xx
Comments (2)
I made this once and it was great. Today I made it again and had issues. I think two things could have contributed:
1. I sent my daughter to the shop and she bought light cooking cream.
2. I did sugar, lime juice, then cream – and it curdled. I then added eggs last.
I do think the fat content of the cream matters as does the order you mix the ingredients. I dumped out the ‘curd’ after about 45 min of baking, made a new batch and poured it into my crust -the edges of which will be burned but here’s hoping the rest will be good.
I have tried it with light and full fat cream and it turned out the same. I have also used coconut cream which worked too. The steps, I just follow as written, so I’m not sure how adding them at different times would affect the end result. I will ask my Sister, who is a Chef nd see what she thinks. Glad you liked it anyway xx