Lemon and lime tart recipe
Here, chocolate pastry encases a creamy citrus filling. Be sure the dough is evenly mixed so there are no dark streaks to spoil the appearance.
How to zest a citrus fruit: to remove the zest (the coloured outer part of citrus peel), use the fineholes on a grater, running the fruit diagonally across the surface rather than vertically; or try a special citrus zester, which takes thread-like strips.
Ingredients
- 125 g plain flour
- 75 g icing sugar
- 25 g cocoa powder
- 1 pinch salt
- 75 g unsalted butter, chilled and diced
- 3 eggs
- 125 g golden caster sugar
- 200 ml double cream
- 1 lemon, zest and juice
- 1 lime, zest and juice
- 4.4 oz plain flour
- 2.6 oz icing sugar
- 0.9 oz cocoa powder
- 1 pinch salt
- 2.6 oz unsalted butter, chilled and diced
- 3 eggs
- 4.4 oz golden caster sugar
- 7 fl oz double cream
- 1 lemon, zest and juice
- 1 lime, zest and juice
- 4.4 oz plain flour
- 2.6 oz icing sugar
- 0.9 oz cocoa powder
- 1 pinch salt
- 2.6 oz unsalted butter, chilled and diced
- 3 eggs
- 4.4 oz golden caster sugar
- 0.8 cup double cream
- 1 lemon, zest and juice
- 1 lime, zest and juice
Details
- Cuisine: French
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 50 mins
- Serves: 6
Step-by-step
- Sift the flour, icing sugar, cocoa powder, and salt into a mixing bowl. Add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs. Add 1-2 tbsp iced water to bind, then gather the mixture into a dough. Knead briefly to mix. Chill for 30 minutes.
- Preheat the oven to 200°C (400°F/Gas 6). Roll out the pastry dough on a lightly floured surface and use to line a 20cm (8in) round loose-bottomed tart tin. Line the pastry case with baking parchment, then fill with ceramic baking beans. Bake "blind" for 15 minutes. Lift out the beans and paper. Set the tart case aside. Turn the oven down to 160°C (325°F/Gas 3).
- Put the eggs and caster sugar in a mixing bowl and beat with a hand-held electric mixer until pale and creamy. Add the cream and the lemon and lime zests and juice and stir to combine. Pour the mixture into the tart case and smooth the top. Bake for 30-35 minutes or until the filling is set. Allow to cool to room temperature before unmoulding to serve.
Recipe taken from MasterChef Cookery Course, published by DK, £26, dk.com, also available as an eBook to download from the iBookstore and Amazon Kindle Store.
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