Lemon and Lime Cream Tart
- 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
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- 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
- 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.
Whatever you decide
to serve it with should be quite simple so that you let the tart
do the talking.
Posted by CookinMom at Recipe Goldmine May 5, 2001.
Recipe courtesy Jamie Oliver
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