Anyone who followed my Home building blog (https://debdjd.wordpress.com/) may recall that we planted two espalier citrus trees in our new garden. We were supposed to have a lemon and a lime tree, and we began to think that we had two lemon trees but ………. we have two lime trees! :). I am delighted as I love limes and I use them frequently for my cooking, often substituting limes for lemons and for making my Mojitos – of course! We have a plentiful supply of mint from our vertical garden to help this process along! Drinking a Mojito whilst making a tart lime tart – just imagine!! 🙂
Our lime trees have been producing a good crop of limes for the past month or so – thanks to my better half who has a green thumb or two. I decided that a lime brulee tart would be a good way to make use of these limes and it just happens to be one of my favourite desserts……
You could use any citrus combination you like for this dessert – mixing lemon, lime and orange is yummy.
Lime Brulee Tart
2 cups plain flour
1/4 cup icing sugar
150g butter (chopped)
1 egg yolk
1-2 tablespoons cold water
1/2 teaspoon vanilla essence
3/4 cup caster sugar
2/3 cup lime juice or (lemon and orange, or combinations thereof)
2 teaspoons finely grated lime (or citrus) rind
1/4 cup thickened cream
(I often double the filling which would then serve 8-10 people)
- Sift flour and icing sugar together into food processor.
- Add butter to the flour sugar mixture, and process until resembles breadcrumbs.
- Keep the processor running and add yolk, water and vanilla.
- Keep processing until the mixture forms a ball around the blade.
- Turn pastry on to a work surface and knead gently.
- Wrap pastry in plastic and refrigerate for at least 20 mins.
- Roll out pastry on a lightly floured surface, to fit a greased 25cm loose bottomed flan tin or flan dish.
- Ease pasty into tin/dish and trim the edges.
- Line the pastry with greaseproof or baking paper.
- Fill with rice or baking beans.
- Bake blind in a hot oven (200C) for 10 – 15 mins.
- Remove paper and beans/rice. Allow the pastry to cool.
- Whisk together sugar, juice and cream.
- Beat in eggs one at a time.
- Add finely grated rind.
- Pour filling mixture into the prepared pastry case.
- Bake in a moderate oven (180 C) for 20 mins (sometimes a little longer – the filling has a slight wobble to it when ready) If you double the filling quantities you will need to cook the tart for around 45 mins.
- Allow to cool; and dust tart with icing sugar to taste.
Happy Cooking – Enjoy 🙂