simple lemon lime tart recipe with berries

This simple lemon lime tart recipe looks impressive but it’s deceptively easy to make – win-win!

 PREP + COOK TIME 1 HOUR 30 MINUTES (+ REFRIGERATION)
SERVES 8

You will need:

For the tart casing

225g plain flour

40g icing sugar

150g cold butter, chopped

1 egg yolk

2 tablespoons iced water

Berries, for serving

For the lemon lime filling

1 1/2 tablespoons finely grated lemon rind

2 tablespoons lime juice

180ml lemon juice

7 eggs

220g caster sugar

375ml thick cream

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How to make the lemon lime tart:

1 Process flour, icing sugar, butter and a pinch of salt until combined. Add egg yolk and water; process until ingredients just come together. Knead the dough on a lightly floured surface until smooth; press into a disc. Wrap in plastic wrap; refrigerate for 30 minutes.

2 Roll the pastry out on a well-floured bench, dusting the rolling pin with a little flour to prevent pastry sticking, until large enough to line a 25.5cm (3cm deep) round loose-based fluted tart tin. Ease pastry into base and side; trim edge. Freeze for 15 minutes.

3 Meanwhile, preheat the oven to 200°C.

4 Place the tart tin on an oven tray. Line the pastry case with foil or baking paper. Fill with pastry weights (or dried beans or rice). Bake for 20 minutes. Remove foil and beans; bake for a further 15 minutes or until pastry is browned lightly. Reduce oven to 180°C.

5 Make lemon lime filling by whisking ingredients in a medium bowl until combined; stand for 5 minutes. Strain into a jug or bowl.

6 Pour half the filling into a cooled pastry case and place the tart in the oven. With the oven door open, carefully pour remaining filling into the pastry case. Bake tart for 40 minutes or until the filling has just set; cool to room temperature.

7 Refrigerate tart until cold. Serve dusted with extra sifted icing sugar and scattered with berries.

Top tip

The golden rule in pastry making is to rest the pastry in a fridge or freezer to relax the gluten (protein). Before rolling out your pastry, dust the work surface with a little flour to prevent pastry from sticking. Dust with a little extra flour as you need when rolling out to the required size.

SOURCEPhotography James Moffatt/Bauersyndication.com.au/Magazinefeatures.co.za
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