Forum

Start new topic

Lime Tart

Woifey
by Woifey

Posted for Potty {#Smile} Nigel Slater's recipe from The Kitchen Diaries. Use lemons as an alternative.

Lime Tart

Make certain there are no cracks or holes in your pastry case before you pour the filling in. Serves 8.

170g plain flour
50g golden icing sugar
90g butter
an egg yolk
1 tbsp cold water

for the filling:

6 large eggs
250g caster sugar
the juice of 5-7 limes (180ml)
175ml double cream

Put the flour and icing sugar into the bowl of a food processor, add the butter cut into chunks, and blitz for a few seconds. Stop when it resembles fine breadcrumbs. Mix in the egg yolk and the water. Tip into a mixing bowl and bring the dough together into a thick log with your hands. Wrap in greaseproof paper and refrigerate for half an hour.

Cut thin slices from the log of pastry, then press them into a loose-bottom 23-24cm tart tin with high sides (3.5cm), pressing the pastry gently up the sides and over the base. (It is too fragile to roll.) Make certain that there are no holes, otherwise the filling will leak through. Place a sheet of greaseproof paper into tart case and fill it with baking beans (I use old haricot beans, but you can buy ceramic or metal beans especially for the job from cookware shops). Bake the tart case for 10 minutes, then remove the greaseproof paper and bake for a further 5 until the pastry is dry to the touch.

Turn the oven down to 150C/gas mark 2. Finely grate the zest from two of the limes. Squeeze enough limes to get 180ml of juice (this depends on their ripeness). Mix the eggs and sugar, beating lightly for a few seconds - you don't want it to be frothy - then stir in the lime juice and cream. Pour through a sieve, then stir in the lime zest. Pour into the baked tart tin and bake for 45-50 minutes. Remove while the filling is wobbly. Leave to cool.

last edited on
pottyaboutgrowing
#1
by pottyaboutgrowing

Thanks woifey done the lemon tart but the lime sound even better.. my cheeks are twitching with the tartness as I write recipe... drooooling now..{#Razz}

Make yourself at home!!! Clean my kitchen. A balanced diet is a piece of cake! In each hand.
To leave a response to the post you will need to be a registered user. Sign-up here or Login here
@rivercottage
  • RT @bristolcanteen: The Yorkies are out and ready to celebrate! #NationalYorkshirePuddingDay #Bristol link
  • Don't forget, @johnmushroom will be with us at 2pm to answer your questions. Join in over at: https://t.co/1MNbV8qsT8 link
  • RT @RiverCottageHQ: Exclusive 20% off selected cookery courses in March + April. Offer ends at midnight tonight! https://t.co/T2SIWmyjlv ht…
  • @lickedspoon @johnmushroom he probably could if you really wanted!
  • From 2pm tomorrow @johnmushroom will be answering your Qs on Latin, foraging + anything in between! Join us over at: link
  • RT @jescoxnutrition: Breakfast w Hugh this morning. My absolutely new fav cookbook, @rivercottagehq Hugh Fearnley-Whittingstall's... http:/…
  • RT @RiverCottageHQ: Learn a new skill this year + help save #bees! Come on our #beekeeping course this summer: https://t.co/fMUYOxRHyx http…
  • RT @ThisisDavina: I love Hugh Fearnley Whittingstall. #Scandimania
  • @ThisisDavina thanks for the love, Davina! x
  • RT @RiverCottageHQ: The ultimate rural retreat...allow us to present to you our Four Day Cookery Course! link http://t.co…
  • Exciting! Look what's arrived in the office, hot off the press... #pigsandpork Congrats @GillMeller! link
  • RT @JamiesFoodTube: Who's that in the @rivercottage kitchen? Why it's @tesswardchef knocking up a storm! link http://t.co…
  • . @samgorecomedian If you aspire to a career in comedy this does not reflect well. Neither, thanks to you, does our mirror.
  • RT @DeborahMeaden: “@bristolcanteen: Somebody told us @DeborahMeaden popped in for lunch. Hope you enjoyed it! #celebrityspotting in #Brist…
  • RT @RiverCottageHQ: Only 7 tickets left for our @martinharley gig in April. Don't miss out! https://t.co/H8x7p0PrL8 link
  • A beautiful sunset over the valley tonight! link
  • RT @RCChefsSchool: Welcoming our first #Trainees to River Cottage - the first step of their 3 month work experience programme. link
  • Hey @nationaltrust still looking for lovely frosty pics? :o)
  • RT @RiverCottageHQ: Wrap up warm, it's frosty out there! link
  • RT @plymouthcanteen: Feeling hungry this lunch time... Visit @plymouthcanteen for 3 small plates for only £10! link
  • RT @RiverCottageHQ: Tickets just released for our @sohsteve gig on 22 May, which kick starts our #RCFoodFair weekend. Grab a ticket now! ht…
  • Make the most of your oven's energy, cook meals in bulk where poss. Reheating uses less energy. Top tip via @wwwfoecouk
  • . @johnmushroom looks like someone needs a #selfie stick!
  • RT @RiverCottageHQ: We have discounted tickets available for this Sunday's dining experience. Gather your loved ones + come on down! https:…
  • RT @RiverCottageHQ: The only thing blue about our Monday is the sky. #BlueMonday link
  • RT @RiverCottageHQ: Want to meet @GillMeller and hear about his forthcoming book #pigsandpork? Don't miss this! https://t.co/MHIsUvUb7t htt…
  • RT @RiverCottageHQ: Gain work-experience in our @RCChefsSchool – free traineeships starting 26 Jan – travel expenses paid. link
  • RT @RiverCottageHQ: How much cake is too much cake? The fruits of our labour from today's #cake course in our #cookeryschool... http://t.co…
  • RT @RiverCottageHQ: Hooray! #pastrysuccess #choux link
  • RT @RiverCottageHQ: Oh dear #pastryfail link
  • RT @RiverCottageHQ: Time for our third breakfast of the day. It's a hard life at our #cookeryschool... link
  • RT @RiverCottageHQ: Time for a second breakfast at the #cookeryschool... Drop scones with runny honey. link
  • @anneHuscroft1 so lovely to hear, thanks Anne! Any plans to come back to the farm soon?
  • RT @Hartsturkeys: Great stuff @ChefTomKerridge @BBCFoodandDrink @rivercottage. The best 30mins of TV this week. Looking forward to @Corriga
  • RT @jiholland111: @rivercottage @BBCFoodandDrink Great show. Excellent banter with @ChefTomKerridge :)
  • @linsalad @BBCFoodandDrink glad to hear it :o)
  • Hope you are all enjoying Hugh on @BBCFoodandDrink right now, BBC2!
  • @CharlotteClare1 sorry, blame Hugh!
  • And of course we couldn't let Hugh go without a birthday cake #50yearsofHugh #AskHugh link
  • And if you'd like to buy the book, check it out here! #lightandeasy #askHugh link
  • Thank you, its been great chatting! Have to dash, making a birthday cake for a fellow 50-year-old. Chocolate + hazelnut, pg 374! #askHugh
  • .@Eco_Gite It spreads like mad so not in the veg patch, better in a big pot, but it does take nearly a year to produce good sized roots.
  • . @Lou_la_may Default topping is a sprinkling of soft brown sugar but a trickle of runny honey is also great. #askHugh
  • .@trishaocf Could be your choice of flour or that your sd starter needs a feed up, take a good tblsp, feed it for a few days & start again.
  • . @bookslinger always lovely to hear that people are cooking from my books and enjoying the results! #askHugh
  • .@harrycornwall Cider is a good choice, I would choose a fairly dry one as the onions are quite sweet #AskHugh
  • . @_DjTC_ soon! Early Feb is good, provided you can keep them frost-free. A sunny window is good. #askHugh
  • .@IantheCW I'm all over the roots right now, big trays of them roasted and finished with a sprinkling of toasted seeds and spices #AskHugh
  • . @ACoSfChildren but it's so flat! Actually I do have a soft spot for Norfolk and it's been a while so who knows. #askHugh
  • .@rojob1 Yes, series 3 coming your way very soon and as ever Paul champions the sustainable approach to fish, veg and meat #AskHugh
Login or Sign-up

Login & Sign-up

Forgotten your password? Retrieve it here
Or connect via Facebook
Connect with Facebook
Join River Cottage
Close
Shopping basket: 0 items £0.00