Monday, 31 January 2011
I made a classic lemon tart as the alternative pud for my Chinese New Year party this weekend - just exchange the lime for lemon in this recipe to try it. This version is a bit of a winner with really crumbly, melt in the mouth pastry and a tangy cream inside.
I liked it a lot but it made me wonder why it couldn't be done with lime? Well I tried it, and it's delicious - rich, fragrant and citrussy. As a bonus, it's one of those pastries that makes the house smell wonderful while you cook! These would be an elegant addition to a no-holds-barred afternoon tea, or simply with a dollop of cream as a refreshing after supper treat.
Makes 4 individual tarts
~for the pastry:
25g icing sugar
40g room temperature butter
1 egg yolk
85g plain flour
1 tablespoon water
~for the lime filling:
3 medium eggs
90ml double cream
90g golden caster sugar
60ml lime juice (about 2 fat juicy limes)
the rind of one large lime, zest only, white parts removed
1) First make the pastry by creaming together the butter and icing sugar with half of the egg yolk, then add the flour and rub together with your fingertips until the mixture resembles fine breadcrumbs. Add the water and bring together into a ball, and refrigerate for half an hour. Roll out to 2mm and use to line four 12cm greased tart tins, leaving some overhang on each tin. Prick the base of each tart with a fork a few times to prevent it from rising.
2) Lay a piece of greaseproof paper over each tin, then fill the tins with baking beans (or dried beans) and bake at 325f/170c/gas mark 3 for 10 minutes, then removed the paper and beans, and bake for another 15 mins. Brush each one with the remaining egg yolk and return to the oven for a final 2 minutes.
3) To make the filling: whisk together all the ingredients in a large saucepan except the sugar and lime zest. Use a spice grinder to finely grind the zest and sugar, then whisk into the egg mixture. Whisking all the time, gently heat the mixture over a low flame until it thickens slightly, then pour into the tart cases and bake at 275f/140c/gas mark 1 for 20 minutes. Allow to cool before trimming the pastry down with a knife. Serve dusted with icing sugar and scattered with a few thin slices of lime zest.