Lime cream tart

Serves: 6

Preparation: 15 min

Cooking: 1 hour

• 400 g shortcrust pastry

Filling

• zest of 3 limes

• 500 ml (2 c) castor sugar

• 9 eggs

• 250 ml (1 c) lime juice

• 250 ml (1 c) cream

• icing sugar, for dusting

Preheat the oven to 180 °C and grease a tart pan.

1. Filling: Rub the lime zest into the sugar to release the oils. Whisk the eggs with the zest mixture until foamy. Stir in the lime juice, then the cream and set aside.

2. On a floured surface, roll out the pastry and use it to line the tart pan. Prick the bottom of the pastry with a fork. Use a piece of baking paper to cover the pastry and place dried beans on top. Blind bake the tart shell for 10 minutes.

3. Briefly whisk the filling and remove all the big bubbles. Pour the filling into the tart shell and bake for 40 minutes or until the tart has just set but is still wobbly in the centre.

4. Cool the tart for 10 minutes before trimming the pastry hanging over the edge. Cool completely before removing the tart from the pan. Dust with icing sugar.

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