Lemon and Lime Cream Tart
Whatever you decide to serve it with should be quite simple so that you let
the Lemon and Lime Cream Tart tart do the talking.
- 1 tart shell, baked blind
- 8 large free-range eggs
- 12 ounces caster sugar
- 12 ounces double cream
- 7 1/2 ounces lime juice
- 3 3/4 ounces lemon juice
- With this particular tart, as it has a moist filling, it's important to egg-wash the uncooked tart shell before adding the filling. This adds a sort of waterproof layer and keeps the pastry crisp and short for longer.
- Whisk together the sugar and eggs in a bowl. When they are well mixed, slowly stir in the cream and the juices. Put the cooked tart shell back into the oven and then pour the filling into it – I find this reduces spillage.
- Bake for around 40 to 45 minutes at 350 degrees F or until the filling is set, but still semi-wobbly in the middle (obviously different ovens will cook at different rate so it is good for you to try this tart a couple of times to gauge exactly when you should take it out of the oven).
- After cooling for an hour, the semi-wobbly filling will have firmed up to the perfect consistency; soft and smooth. If you cut it before it has had time to rest it will pour out or be extremely gooey.
- You can dust it with a little icing sugar, if you wish.
- Serve with a huge pile of fresh raspberries or strawberries.
Posted by CookinMom at Recipe Goldmine May 5, 2001.
Recipe courtesy Jamie Oliver
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