Caramelised lime tart
Here in Australia we have two varieties of our own native limes. The finger lime has in recent times become a chef’s favourite.
- 300g shortcrust pastry
- 12 limes, zested and juiced
- 12 egg yolks
- 150g caster sugar
- 400g unsalted butter
- 4 Tbsp Demerara sugar
1 Preheat oven to 180°C. Roll the pastry to a 26cm circle 3mm thick. Press into a greased 22cm tart ring, line with foil, fill with baking weights, and bake for 18 minutes. Remove the weights and foil, and bake for another 4 minutes, then set aside to cool.
2 Place the lime juice, zest, yolks and sugar in a heat proof bowl and set over a pot of barely simmering water. Whisk constantly until the mixture thickens, then remove from the heat and whisk in the butter. Strain through a fine sieve and pour into the baked pastry shell. Refrigerate until firm.
3 Portion the tart, then sprinkle each slice with Demerara sugar and caramelise with a blowtorch. Serve.
Professional Tip: Limes will always juice better from room temperature, not the fridge.