- To make the pastry, cut the butter into cubes and place in a food processor with the flour. Blend to a bread crumb consistency.
- Add the lemon juice and blend again to form a ball. If needed, add iced water 1 teaspoon at a time.
- Roll out the dough to form a circle large enough to line the inside of a flan tin.
- Place a piece of baking paper inside the pastry case and fill it with pie weights or rice.
- Bake at 180 degrees towards the bottom of the oven for 15 minutes, then remove the weights and paper. If you have it, use the bottom heat only function on your oven.
- Whisk the mascarpone cheese, lime rind and sugar together until smooth, then add the eggs, one at a time, then the lime juice.
- Pour into the pastry case and bake in the middle of the oven, using the conventional setting, at 160 degrees for 30‐40 minutes until the filling is set.
- Dust the lime tart with icing sugar and serve with double cream.
Lime Tart
Recipe by Louise Harper
A traditional favourite!
Ingredients
- Pastry:
- 125g plain flour
- 65g butter
- ½ tbsp lemon juice
- Iced water
- Filling:
- 250g Mascarpone Cheese
- 1 cup caster sugar
- 6 eggs
- 3 limes juice and finely grated rind
