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Ingredientes
- 250 gm plain flour sieved
- 150 gm butter chilled and diced
- 100 gm icing sugar
- 1 lrg egg
- 1 lrg egg white lightly beaten
- 8 med Large eggs
- 200 gm caster sugar
- 568 ml carton double cream
- 1 x juice of 2 lemons and 6 limes (175ml juice in grated rind of 4 limes
- 75 gm caster sugar
- 500 gm frzn berry mix
- 2 x limes frzn for 2 hrs
- 125 gm granulated sugar icing sugar to dust
Direcciones
- To make the pastry place the flour butter and icing sugar in a food processor and process till the mix forms fine crumbs.
- Add in the whole egg and process briefly adding a few drops of chilled water if necessary for the dough to come together almost to a ball.
- Wrap the dough in clingfilm and refrigeratefor 10 to 20 min.
- Roll the pastry into a 300mm diameter circle and use it to line a 200mm diameter 50mm deep loosebottom tart tin.
- Leave the top edge of the pastry overlapping the tin slightly.
- Refrigeratein the refrigerator for 20 min.
- Line with greaseproof paper and baking beans and bake on the floor of the roasting ovenfor 12 to 15 min. Remove the paper and beans.
- Return to the roasting oven7 to 10 min then brush with beaten egg white and return to the ovenfor 2 to 3 min.
- To make the filling whisk the Large eggs gently for 30 seconds then add in the sugar and cream and whisk unfit proportionately combined. Finally whisk in the lemon and lime juice and the grated lime rend.
- The filling mix will thicken suddenly at this point.
- Place the tart tin in a roasting tin.
- Pour the mix into the cooled pastry case.
- Bake on the grid shelf on the floor of the roasting ovenfar 5 min.
- Dust with icing sugar return to the ovenfor 15 min till the surface is caramelised and golden.
- Lift out of the oventrim the top edge of the pastry level with the top of the tin using a serrated knife.
- Place the tin on the floor of the simmering ovenfor 50 to 60 min till the custard is set.
- To make the berry ice dissolve the sugar and 100ml water in a saucepan on the simmering plate.
- In a food processor process the warm syrup and berries to create a purde.
- Freeze till needed.
- To make the candied limes use a sharp serrated knife to cut the limes into thin slices.
- Dissolve the sugar and 100ml water in a saucepan on the simmering plate then add in the lime slices.
- Poach for 15 min in the simmering oventhen drain reserving the syrup.
- Set aside till cold.
- To serve the tart hot return it to the simmering ovenfor 20 min before serving.
- Dust the top with icing sugar and serve with the sorbet and lime slices sprinkled with lime rind and drizzled with the reserved lime syrup.
- Crisp meltinthemouth pastry filled with silky limeflavoured custard and served with a dark berry sorbet.
- Serves 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 244g | |
| Recipe makes 8 servings | |
| Calories 491 | |
| Calories from Fat 314 | 64% |
| Total Fat 35.58g | 44% |
| Saturated Fat 20.04g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 304mg | 101% |
| Sodium 299mg | 12% |
| Potassium 313mg | 9% |
| Total Carbs 33.94g | 9% |
| Dietary Fiber 4.1g | 14% |
| Sugars 10.89g | 7% |
| Protein 11.68g | 19% |
