Mike van de Elzen: Farm lime tart

The Sunday Session with Francesca Rudkin

Farm lime tart

Sweet Shortcrust Pastry

300g plain flour, sifted

100g brown sugar

1 tsp vanilla paste

Pinch of salt

150g butter

1 egg, beaten

Plain four for rolling.

Combine flour, sugar, vanilla and salt. Cut butter into small cubes and add to flour mix. Rub together until the mix starts to resemble fine breadcrumbs. Add beaten egg and continue to mix. Once dough is formed, remove from bowl and knead by hand to form a ball. Warp in cling film and refrigerate for 10 minutes.

Farm lime tart

Cook time: 40 minutes

Prep time: 25 minutes

Serves: makes 2 tarts

1 x sweet shortcrust pastry

1 egg, lightly beaten

Filling

Zest and juice of 7 limes

1 cup + 1tbsp caster sugar 500ml cream

3 eggs

3 egg yolks

Roll your pastry out onto a lightly floured work surface, then use this to line your tart casings. Trim to line the tin neatly.

Preheat the oven to 180*c. Line your pastry case with a cartouche (baking paper) and top with baking beans. Bake for 18 minutes, until pale golden. Remove from the oven, take out the greaseproof and beans then return to the oven for 5 minutes. Remove, brush with the beaten egg and then return for another 5 minutes.

*Reduce the oven temperature to 110*c.

To make the filling, put the lime juice and caster sugar into a small saucepan and bring to a boil, stirring occasionally. Remove from the heat, stir through the lime zest and leave to infuse for a couple minutes before straining. Place the cream into a new, small saucepan and heat to just before boiling, remove from heat. Place the eggs and yolks into a medium mixing bowl and whisk. Whilst whisking pour over the lime juice mixture onto the eggs.

Once incorporated repeat with the cream. Then pass through a sieve. Spoon off any bubbles before pouring the mix into tart case until full bake for 40 mins

Ready when it has a light jiggle. Allow to cool.

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