Lime Tart

Name: Lime Tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 200 g Flour; 1 pinch Salt; 100 g Butter; 75 g Sugar; 1 egg (size M); 7-10 Tbsp Grease; baking paper; 7-10 Tbsp Dried peas; 4 eggs (size M); 75 g Sugar; 1 1/2 (each 200 g) Cup of whipped cream; 100 ml Lime juice; 7-10 Tbsp grated peel of 1 lime; 30 g demerara sugar; 7-10 Tbsp Slices of lime and lemon balm

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

200 g Flour
1 pinch Salt
100 g Butter
75 g Sugar
1 egg (size M)
7-10 Tbsp Grease
baking paper
7-10 Tbsp Dried peas
4 eggs (size M)
75 g Sugar
1 1/2 (each 200 g) Cup of whipped cream
100 ml Lime juice
7-10 Tbsp grated peel of 1 lime
30 g demerara sugar
7-10 Tbsp Slices of lime and lemon balm

Directions

1
Knead flour, salt, butter, sugar and egg to a smooth dough. Put in a cool place for 1 hour. Roll out dough to a circle (28 cm Ø). Grease a tart tin (24 cm Ø) with a removable base.
2
Put the dough in and press the rim. Place baking paper on the dough and sprinkle with dried peas. Pre-bake the dough in a preheated oven (electric: 175 °C/ gas: level 2) for 10 minutes. In the meantime, stir eggs, sugar and cream until creamy.
3
Stir the lime juice and zest into the egg mixture. Take the tart out of the oven, remove the baking paper and peas. Pour lime cream on the dough. Bake the tarte for another 20 minutes at the same temperature.
4
Let the lime tart cool down. Sprinkle with brown sugar before serving. Decorate with lime slices and lemon balm. Makes 12 pieces.