Lemon and Lime Cream Tart
This tart pairs zesty lemon with bright lime for a fresher, more vibrant flavour than lemon alone. To boost the lime aroma, grate the zest of four limes and stir it into the filling at the start. The filling is gently baked (not a curd), producing an exceptionally smooth, tender texture set in a crisp shortcrust pastry shell that has been blind-baked first.
- 1 tart shell, baked blind
- 8 large free-range eggs
- 12 ounces caster sugar
- 12 ounces double cream
- 7 1/2 ounces lime juice
- 3 3/4 ounces lemon juice
Instructions
- Brush the raw tart shell with an egg wash before adding the filling; this creates a moisture-resistant layer that helps keep the pastry crisp longer.
- In a bowl, whisk the sugar and eggs until well combined, then gradually stir in the cream and both citrus juices (and the lime zest if using). Return the pre-baked tart shell to the oven and carefully pour the filling into it to reduce spillage. Bake at 180C (350F, Gas Mark 4) for about 4045 minutes, or until the filling is set but still slightly soft and wobbly in the centre; oven times vary, so you may need to adjust on future bakes. Let the tart cool for an hour so the filling firms to a silky consistency slicing too soon can cause it to be gooey or runny.
- Optionally dust with a light sprinkle of icing sugar before serving and accompany with fresh raspberries or strawberries; keep toppings simple so the tart remains the star.
