Lime tart

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• 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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• vgleave

  10 February 2009

  vgleave commented on this recipe

  this was so simple to make and really gorgeous flavour, it was very refreshing and tangy, it was a huge hit with my boyfriend, who ate half of it in one sitting! i will definately be making it again

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• BB is the chef

  22 February 2009

  BB is the chef rated and commented on this recipe

  

  Very clean tasting. I thought the lime might make it really sharp but it was creamy and sweet. Very nice indeed! I made it as dessert for some friends and it was quick to make and everyone really enjoyed.

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• tabbycat

  07 March 2010

  tabbycat rated this recipe

  

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• Dawny

  22 May 2010

  Dawny commented on this recipe

  Served this last night as dessert for my Mexican themed evening. It was quite easy, only bit I didn't like was all the zesting, but it was really worth it. A lovely refreshing end to all the spices that had been consumed during the earlier courses. My guests all loved it - I will definitely be making this again. I served it with a good quality vanilla icecream and a dollop of clotted cream - yummy!

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• Dawny

  22 May 2010

  Dawny rated and commented on this recipe

  

  oops forgot to rate it

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• KIRSTENSMITH

  03 February 2012

  KIRSTENSMITH rated and commented on this recipe

  

  Perfect balance of sweet and tangy (for me anyway). It did still seem a little 'loose' under the surface even though I left it in the oven for just over 5 minutes extra but that could just be my oven. Very refreshing.

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• Kathy

  30 November 2012

  Kathy rated and commented on this recipe

  

  I'm not hugely experienced with pastry but made my own anyhow. The times given for baking blind didn't seem to be long enough so the base was slightly soggy and the filling had a rather odd texture although the flavour was delicious.

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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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Difficulty and servings

Serves 8

Preparation and cooking times

Ready in 1 hour 10 mins

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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