For the pastry
- 200g plain flour, plus extra for dusting
- 50g ground almonds
- 1 tsp ground ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 75g icing sugar
- 125g cold butter, diced
Butter is a dairy product made from separating whole milk or cream into fat and…
- 2 egg yolks
For the filling
- 2 x 397g cans condensed milk
- 6 egg yolks
- 2 tbsp icing sugar
- 9 limes, juiced (about 300ml), 6 zested, plus 1 finely pared, to serve
The same shape, but smaller than…
- 2 lemons, juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
For the cream
- 200ml double cream
- 50g light brown soft sugar
- ¼ tsp vanilla extract
- 100ml soured cream
To make the pastry, tip the flour, almonds, ginger, sugar and butter into a food processor and pulse until the mixture resembles breadcrumbs, then add the egg yolks and pulse until the pastry comes together. Tip out onto a work surface and knead into a ball. Roll it out on a lightly floured surface until it’s the right size to line a deep 25cm tart tin with a slight overhang. If the pastry cracks, use the trimmings to patch it up. Chill the tart in the fridge for at least 30 mins or, if there’s room, in the freezer.
Heat the oven to 180C/160C fan/gas 4. Prod the base of the tart with a fork, then line with foil and fill with baking beans, rice or dried beans. Bake for 10 mins, then take out of the oven, discard the foil, and bake for another 20 mins until biscuit brown.
While the tart case is baking, make the filling. Whisk the condensed milk with the egg yolks, icing sugar and lime zest, then pour in the juice gradually until completely mixed. When the tart case is ready, remove from the oven and lower the temperature to 160C/140C fan/gas 3. Trim away the overhanging pastry, pour in the filling and bake for 25-30 mins until just set with a very slight wobble. Leave to cool completely in the tin and chill for at least 1 hr. Will keep chilled for up to two days.
To serve, make the topping by whisking the double cream with the light brown sugar, vanilla and a pinch of sea salt until it holds its shape, then fold through the soured cream until completely combined. Release the tart from its tin and spoon billows of the cream neatly on top of the tart. Finish with a sprinkling of pared lime zest, then serve in slices.