29, June 2020

The Currant Shed Lime Tart Recipe

The Currant Shed Lime Tart Recipe with thanks to Pastry Chef Joe. This delicious tart has a citrus zesty bite.

Ingredients (serves 7-8)

• 350g eggs
• 175g cream
• 225g caster sugar
• 110g lime (or lemon) juice and zest

Method

1. Place the eggs into a bowl and whip.
2. Then add the cream and whip again.
3. Add the sugar and continue to whip.
4. Finally add the lime juice and zest and whip one final time.
5. Add the tart filling to a shortcrust pastry case and bake 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)

Method

1. In food processor, add flour, butter & a pinch of salt.
2. Process until bread crumb texture.
3. Add egg yolk and pulse for a few seconds.
4. Add water (1-2 tbs), and pulse until pastry just starts to come together.
5. Wrap in cling film and refrigerate for 1 hour.
6. Using a rolling pin, roll pastry on a floured surface or between baking paper sheets (about 3-4mm thick).
7. Cut out disc to line tin.
8. Refrigerate for 30 mins.
9. Blind bake at 200 degrees (until golden 15-20mins).

Recipe courtesy of The Currant Shed

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