Lime tart

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olive magazine

4 ratings

Recipe by olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. Line a 22cm loose-based tart tin or tart ring with the pastry, rolling it as thin as you can. Line with baking parchment and baking weights and bake blind for 10 minutes then lift out the parchment and bake for a further 5 minutes or until the pastry base looks dry and golden brown. Turn the oven down to 160C/fan 140C/gas 3.
2. Whisk the 4 whole eggs, the 2 yolks and the caster sugar together. Stir in the lime zest and juice and the cream. Pour into the pastry case and cook for 30-40 minutes or until the filling is just set. Cool. Dust with icing sugar. Serve each slice with a curl of lime.

Per serving

431 kcalories, protein 8g, carbohydrate 41.6g, fat 27 g, saturated fat 12.7g, fibre 0.8g, salt 0.35 g

Latest comments and suggestions

• Julia Strike

  03 November 2007

  Julia Strike rated and commented on this recipe

  

  Made this tart for a midweek meal - mum and dad for dinner. Made it all the more easy because there was no pastry making involved. It was really sharp & tangy - a nice end to a meal. We served it with some vanilla ice cream. You could make it into a lime meringue with the leftover egg whites....

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• lmglmora

  23 November 2007

  lmglmora rated this recipe

  

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• ELIZABETH

  28 December 2007

  ELIZABETH rated and commented on this recipe

  

  Very tangy and light after our christmas lunch ,very easy to make.Delicious

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• smpdit

  22 February 2008

  smpdit rated and commented on this recipe

  

  lovely filling - really tangy

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• Kat A

  09 September 2008

  Kat A commented on this recipe

  This was delicious - not too difficult to make at all, and really tasty. Everyone really enjoyed it.

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Ingredients

• 350g fresh or frozen shortcrust pastry
• 6 eggs (4 whole, 2 seperated)
• 150g caster sugar
• 6 limes , zested and juiced, make some curls of zest from 1 lime for decoration, if you like
• 142ml carton double cream
• icing sugar

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Serves 8

Preperation and cooking times

Ingredients

• 350g fresh or frozen shortcrust pastry
• 6 eggs (4 whole, 2 seperated)
• 150g caster sugar
• 6 limes , zested and juiced, make some curls of zest from 1 lime for decoration, if you like
• 142ml carton double cream
• icing sugar

Per serving

431 kcalories, protein 8g, carbohydrate 41.6g, fat 27 g, saturated fat 12.7g, fibre 0.8g, salt 0.35 g

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