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Lemon Lime Cream Tart

September 14, 2011

We got invited by a friend for a potluck BBQ recently and she jokingly said that since Ben is on his way to becoming the next Betty Crocker, we could bring the dessert. So we did.
Now that Ben is working hard on getting the store ready with his friend and business partner Chris, and will be busy operating it soon, I fear his baking days will become sparse once again and so will our days of baking together.

But it really is a lovely end-of-summer memory to have baked this tart together. Lemon and lime are such a perfect combination: More exotic than lemon by itself, while being reassuringly familiar at the same time. They also taste like summer to me and that’s another reason that making this at the end of summer seems so appropriate. It’s really good for those days when you want to hold on to that relaxed summery feeling, even if you’re ready for the cooler days of fall. The tart really is good any time of the year though.

We used Jamie Oliver’s recipe from his first book The Naked Chef, and I’ve copied most of it here while making a few adjustments.
The pastry is a sweet pastry, and the recipe makes enough for two 12 inch tart moulds. (Don’t fear pastry, it really isn’t hard to do!)

For the pastry:
250g/9oz butter
200g/7oz icing sugar
a medium pinch of salt
500g/just over 1lb flour
4 egg yolks
4 tbsp cold milk/water

Making the dough
You can make this pastry by hand or in a food processor Cream together the butter, sugar and salt and then rub or pulse in the flour and egg yolks. When this mixture has come together, looking like coarse bread crumbs, add the cold milk or water. Pat and gently work together to form a ball of dough. Lightly flour and push, pat and squeeze into shape. The idea is to get your ingredient to a dough form with the minimum amount of movement, i.e. keeping your pastry flaky and short (the more you work it the more elastic it will get, causing it to shrink in the oven and be chewy – ooooh no, matron). {Jamie Oiver's words, not mine. :)}

Allowing to rest
I normally roll the pastry into a really large, short and fat sausage-shape, wrap it in cling-film and place it in the fridge to rest for at least 1 hour.

Lining the mould
Carefully slice off thin slivers of your pastry (don't try to slice frozen pastry) lengthways, around 5mm/1/8" thick. Place the slivers in and around the bottom and sides of your tart mould, fitting them together like a jigsaw. Push the pieces together, level them out and tidy up the sides. (You can use the second log to line another mould and freeze it for another day.)

Now for the Filling:
340g/12oz caster sugar
8 large free-range eggs
350ml/12 fl 0z whipping cream
200ml/7 1/2 fl oz lime juice (I think we used 10 limes)
100ml/3 3/4 fl oz lemon juice ( I think we used 4 lemons)

Since the filling is moist, you want to egg-wash the tart shell before blind baking it for 12 minutes at 180C/350F.
Whisk together the sugar and eggs in a bowl. When they are well mixed, slowly stir in the cream and the juices.

Put the cooked tart shell back into the oven and then pour the filling into it – I find this reduces spillage. Bake for around 40-45 minutes at 180C/350F or until the filing is set but still semi-wobbly in the middle. After cooling for an hour, the semi-wobbly filling will have firmed up to the perfect consistency; soft and smooth. If you cut it before it has and time to rest it will pour out or be extremely gooey.

I forgot to take a photo of the finished tart, but we also made some mini tarts with left-over pastry and filling.

So delicious.

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6 Comments leave one →
  1. September 15, 2011 1:07 am

    It sound so good, very tempting, thanks for the recipe!

  2. September 15, 2011 4:57 am

    Oh my, I can’t wait to try them! BiLLY is off to the snow this week, there is a fabulous kitchen in the lodge…..Perfect for baking yummy lemon lime tarts!

    Thank you for you comments on our blog and stay tuned for some lovely shots of the Australian alps (nothing compared to Canada, but gorgeous snow gums really make up for that)

    Cheers,

    BiLLY

  3. September 15, 2011 11:19 am

    Oh man, you just made me seriously crave some pastries…but I’m pretty sure I won’t be making them from scratch so they won’t hold a candle to these little beauties! Don’t you love having a man that knows his way around a kitchen? (c:

  4. September 15, 2011 6:44 pm

    I came to thank you for your lovely comments, but instead I’m going to be making this recipe, it looks delicious!!!!

  5. September 16, 2011 2:52 am

    handy cook ;) seems like a really nice dessert!
    Have a good weekend, desiree

  6. September 17, 2011 10:33 am

    Lovely looking tarts! Hope everything goes smoothly with the business opening. Thanks so much for stopping by BC Good Life Wednesdays.

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