The Currant Shed Lime Tart Recipe
- Ingredients (serves 7-8)
- 350g eggs
- 175g cream
- 225g caster sugar
- 110g lime (or lemon) juice and zest
Place the eggs into a bowl and whip.
Then add the cream and whip again.
Add the sugar and continue to whip.
Finally add the lime juice and zest and whip one final time.
Add the tart filling to a shortcrust pastry case and back at 160 C⁰ for 13-15 minutes, until lightly golden on top.
Short Crust Pastry
- 250g flour
- 190g butter (cold)
- 1 egg yolk
- Water (chilled)
In food processor, add flour, butter & a pinch of salt.
Process until bread crumb texture
Add egg yolk and pulse for a few seconds
Add water (1-2 tbs), and pulse until pastry just starts to come together
Wrap in cling film and refrigerate for 1 hour
Using a rolling pin, roll pasrty on a floured surface or between baking paper sheets (about 3-4mm thick)
Cut out disc to line tin
Refrigerate for 30 mins
Blind bake at 200 degrees (until golden 15-20mins)
Recipe courtesy of The Currant Shed