Lemon Tart, Lime Cream

Lemon Tart, Lime Cream
Recipe from Tom’s BBC Three Counties Radio show – 26.03.2017
Serves 4

Ingredients for pastry
250g flour
100g butter
150g sugar
2 eggs

Ingredients for filling
5 eggs
225g caster sugar
125ml cream
4 lemons

Ingredients for cream
2 limes, zest and juice
250ml double cream
50g caster sugar

Pastry method
Cube the butter and rub into flour to form fine breadcrumbs, then mix in the sugar. Add the egg and using your hands bring the mixture together. Knead the pastry on a lightly floured surface until smooth, wrap and chill the pastry in the fridge until cool (approx. 1 hour). Once the pastry has chilled roll out on a floured surface to about the thickness of a pound coin. Spray the tart tin lightly with baking spray and fill the base with pastry. Blind bake for 15 minutes at 180°c.

Filling Method
Whisk all ingredients together and add to the pastry base. Bake at 140°c for 35-40 minutes until set (there should be a slight wobble in the middle).

Lime cream
Combine ingredients and whisk until cream has become stiff, then place across cooled tart.