LIME TART

PREPARATION TIME

UP TO 40 MINUTES

SERVINGS

INGREDIENTS Qty.


  • Soft butter 35 Gramm
  • Icing sugar 20 g
  • Salt 0.25 Dash
  • Eggs 0.5 pce
  • White flour 72.5 g
  • Egg yolk 0.75
  • Mascarpone 87.50 g
  • Double cream 15 g
  • Limes (zest) 0.50 pce
  • Lime juice 25 g
  • Icing sugar 25 g
  • Egg yolk 1.50
  • Pulses for blind baking

PREPARATION

Beat the butter until fluffy, add icing sugar and salt and beat until the mixture is light-coloured, then stir in eggs and fold in flour bit by bit. Cover the pastry and place in a cool place for 30 minutes. To make the filling, mix all the ingredients thoroughly with a hand blender. Roll out the pastry on a lightly floured surface so that it is a little bigger than the tin, then lay in the greased tin and prick it with a fork a few times. Place a circle of baking parchment on top and weigh down with the pulses.

COOKING

Bake the pastry for 12 minutes at 230 °C on indirect heat. Remove pulses and baking parchment. Bake pastry base for a further 8 minutes. Brush the pastry case with egg yolk. Bake for another minute. Spread the Mascarpone mix over the pastry base. Bake the tart for about 25 minutes, until the filling is firm and even (it should wobble like a pudding). Allow to cool.

TIP

Sprinkle tart with icing sugar and lightly caramelise with a culinary blowtorch.

EASY FLIP - Indirect heat

Indirect heat

LID

Closed

PRE HEATING

5 minutes at a medium setting with the lid closed


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