The Currant Shed Lime Tart Recipe

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

The McLaren Vale Grape Wine & Tourism Association acknowledges the Kaurna people as the Traditional Owners of the Country where the McLaren Vale Region is situated today, and pays its respect to Elders past and present.