This tart recipe is a winner! It is absolutely delicious and you can taste both the lemon and the lime juice when you eat it. The 1st time I made it, I did it in a long rectangular tart dish and as I had a few cracks in the pastry when I poured the liquid in for the filing, it ran out the cracks and the entire bench was covered in a sticky yellow goo. It was not pleasant, but I didn’t quit. At that time, I managed to salvage enough from the remaining mixture and the result was pretty good, however, I felt a strong sense of wanting to improve on what I had done for next time. I took to you tube and watched how other people made their lemon tarts and the best tips that I found were to keep the pastry shell in the oven on a flat baking tray and pour the liquid into the tart base that way. It made sense but I never would have thought to do that had I not learnt this tip from someone else.
The pastry recipe for this comes from a Woolworths Fresh Magazine for Mini Lemon Curd tarts (double to cover the tart base and the filling recipe comes from a cookbook my friends gave me at one stage for my birthday (Thanks Emily and Tim), – Best of Bill – The Ultimate Collection of Bill Granger’s Recipes.
I find when I am eating a slice, the combination of the lemon and lime juices face off against each other like in a boxing ring and you get a ‘pow’ ‘pow’ from each side!
Tart Pastry Ingredients
2 2/3 cups plain flour
2/3 cup sifted icing sugar
280g butter, diced
1 tablespoon vanilla extract
Lemon Lime Tart filling Ingredients
1/3 cup caster sugar
1/2 cup cream
1/3 cup lemon juice
1/3 cup lime juice
- Sift flour, icing sugar and put into a large mixing bowl.
- Add the butter and stir through.
- Whisk one egg and add it to the mixing bowl
- Add the vanilla and keep mixing
- Transfer the contents of the mixing bowl into your food processor with a dough blade (plastic)
- When the ingredients are mixed together well and there is no big chunks of butter, lay a piece of glad wrap on the bench.
- Take the bowl and transfer the mixture onto the gladwrap
- Move the sides of the wrap up and around the pastry, you will notice that it sticks together well and you can role into into a solid shape.
- Put the pastry in the fridge for at least 20 minutes.
- After 20 minutes, take the pastry out and role into into a flat sheet, approximately 4mm high. I like to use glad wrap on both the top and bottom of the pastry and use a rolling pin to flatten the mix.
- Turn the oven on to 180 degrees.
- Grease a 9 inch round loose insert tart tin with butter
- Once the pastry is rolled out, take the top layer of gladwrap off
- Slide the tin closer to the pastry and in a swift movement flip the pastry over to cover the tin
- Pull excess pastry away from tin edges
- Prick with a fork
- Refrigerate for 10 minutes
- Take tin out of the fridge and place on a flat baking tray in the oven
- Cook for 20 minutes until the pastry is a light golden colour
- Take out of the oven and set on a wire rack to cool
Image three: Cooked shell cooling down
- Crack the eggs into a medium size glass bowl
- Add the caster sugar
- Whisk to combine
- Pour in the cream and stir through with a spoon
- Add the lemon and lime juice and continue to stir until the mixture is smooth and consistent.
Liquid into tart shell method
- The best way to fill you tart with the liquid is to have a flat baking tray in the oven and take the liquid to the oven in the bowl
- Pull the oven rack out towards you about 1/3 of the way
- Pour the liquid mix into the tart shell and then put the bowl down on the bench
- Use both hands to push the rack back into place being careful to not have the liquid splash out over the edges
- Bake the tart with 30 minutes until the filling is just set
- Transfer to a wire rack
- When cool cover with icing sugar.
- Serve with vanilla ice-cream and fresh strawberries
The things that I have found could go wrong with this recipe and to watch out for are:
1. Cooking the pastry for too long and burning it
2. Having small cracks in the pastry so the liquid seeps through when you pour it into the tin
3. Overfilling the pastry shell and having excess liquid spill down the outside of the tin