Ingredients
Scale
For the sweet shortcrust:
- Click the link above for the recipe.
For the filling:
- 8 eggs
- 300 g 1-1/2 cups (10.5 oz) caster sugar (superfine sugar)
- Grated zest and freshly squeezed juice of 4 lemons (I made 2/3rds cup juice)
- Freshly squeezed juice of 2 limes
- 300 ml 1-1/4 cups (10.1 fl oz) heavy cream
To decorate:
- Icing sugar (confectioner’s sugar to dust over top)
- Whipped cream (to serve)
Instructions
- Preheat your oven to 350F and make the crust, click the link above this box for the crust recipe.
For the filling:
- Whisk the eggs, sugar, lemon zest and juice, and lime juice, in a medium sized bowl. Slowly pour in the cream and whisk together to combine.
- Pour the custard into the pie crust (it helps if you put the empty pie crust part-way into the oven before pouring in the custard to avoid spills).
- Cook the tart for 25-30 minutes, or until it is just set (there should be a slight wobble in the middle as it will continue to firm up as it cools).
- Remove the tray from the oven and place on a wire rack. Use a sharp paring knife to trim away the excess pastry around the top, then leave the tart to cool completely on a rack. If not eating right away, store the tart in the fridge, lightly covered with foil. NB: I make my tart the day before and store it in the fridge.
To serve:
- When ready to serve, dust with icing sugar. Serve with a dollop of whipped cream. The tart will keep for up to 3 days stored in the fridge.
- Category: Dessert