Kims Beach Hideaway – Luxury Accommodation, Beachfront Resort, Central Coast, Australia

RECIPE OF THE MONTH - MARCH 2010 - LIME TART
5/03/2010

KIMS HOMEMADE LIME TART

Ingredients:

260g plain flour
40g (1/4 cup) icing sugar
210g cold unsalted butter
2 egg yolks
Icing sugar for dusting
Thick cream to serve

Filling:

150ml lime juice
7 eggs, lightly beaten
280g caster sugar
1 cup thickened cream

Method:

Sift flour, a pinch of salt and icing sugar onto a clean work surface. Grate butter over sifted ingredients and, using fingertips, rub in butter until mixture resembles coarse breadcrumbs. Make a well in flour mixture. Combine 1 egg yolk and 1/4 cup cold water. Gradually pour egg mixture into well, and using fingertips, gently mix until mixture just comes together. Using the palm of your hand, push the mixture away from you across the bench, then repeat two or three times to form a soft dough. Bring pastry together in a small bowl. Wrap in plastic wrap and refrigerate for one hour.

Roll out pastry between two sheets of baking paper and line a greased 28cm flan tin with removable base, then refrigerate for one hour. Line pastry with baking paper,fill with dried beans or rice and bake blind at 180°C for 15 minutes. Remove paper and beans, brush base with remaining egg yolk and cook a further 10 minutes or until pastry is golden and dry.

For filling, combine in the top of a double saucepan, or in a heatproof bowl over simmering water, and stir until mixture reaches 50°C on a sugar thermometer. Strain through a fine sieve, pour into a hot tart shell and bake at 130°C for 20-25 minutes, or until just set. Stand for one hour before serving.

Serve dusted with icing sugar and accompanied by thick cream.

Tart is best made on the day of serving. Serves 10 - 12

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