Tarte de Lima (Lime Tart)
For the pastry:
150g plain flour
75g butter, cut into pieces
1 egg yolk
1 teaspoon caster sugar
Cold water
For the filling:
100g butter
175g caster sugar
4 large eggs
Approximately 6 limes – you will need enough fruit to give you around 225ml of lime juice. If you wish, you may use lemons instead of limes, or a mixture of both.
1 lime to decorate (optional)
To make the pastry:
Blend the flour and butter until it resembles fine breadcrumbs.
Mix the egg yolk and sugar together and add to the flour and butter with just enough water to bind together. Chill for approximately 30 minutes in the fridge and then use to line a 9inch/23cm flan tin or dish.
Prick the base of the tart and bake blind for 10-15 minutes at Gas Mark 6/200C/400F.
To make the filling:
Melt the butter gently in the microwave or in a bowl stood over boiling water in a pan. Do not heat the butter. Remove from the heat and add the sugar, eggs and grated rind and juice of the limes.
Pour the mixture into the pastry lined dish and cook for approximately 10-15 minutes. Check during this time to ensure the tart is not browning too much. If it is, cover loosely with foil and cook until the tart is just set. Be careful not to overcook
Leave to cool. If you like, sprinkle with icing sugar and caramelize under a hot grill before serving. Serve sprinkled with icing sugar to decorate and fresh berries or fruit compote and cream.
Tip: Although better eaten fresh, this tart can be frozen for a short while. Can be prepared up to two days ahead of when required.
150g plain flour
75g butter, cut into pieces
1 egg yolk
1 teaspoon caster sugar
Cold water
For the filling:
100g butter
175g caster sugar
4 large eggs
Approximately 6 limes – you will need enough fruit to give you around 225ml of lime juice. If you wish, you may use lemons instead of limes, or a mixture of both.
1 lime to decorate (optional)
To make the pastry:
Blend the flour and butter until it resembles fine breadcrumbs.
Mix the egg yolk and sugar together and add to the flour and butter with just enough water to bind together. Chill for approximately 30 minutes in the fridge and then use to line a 9inch/23cm flan tin or dish.
Prick the base of the tart and bake blind for 10-15 minutes at Gas Mark 6/200C/400F.
To make the filling:
Melt the butter gently in the microwave or in a bowl stood over boiling water in a pan. Do not heat the butter. Remove from the heat and add the sugar, eggs and grated rind and juice of the limes.
Pour the mixture into the pastry lined dish and cook for approximately 10-15 minutes. Check during this time to ensure the tart is not browning too much. If it is, cover loosely with foil and cook until the tart is just set. Be careful not to overcook
Leave to cool. If you like, sprinkle with icing sugar and caramelize under a hot grill before serving. Serve sprinkled with icing sugar to decorate and fresh berries or fruit compote and cream.
Tip: Although better eaten fresh, this tart can be frozen for a short while. Can be prepared up to two days ahead of when required.