Alive and Cooking
 

Lime Tart

Send to a friend send to a friend! print print recipe
  • 4 limes
  • 3 finger limes
  • 8 eggs
  • 100 ml thickened cream 
  • 1 sheet shortcrust pastry
  • 300 ml sweetened condensed milk 

Preheat oven to 165°C.

In between 2 sheets of baking paper, roll out the pastry until thin, then line a tart tin with the pastry. Whisk together 4 eggs and 4 egg yolks, pour in the condensed milk, thickened cream, zest and juice of the 4 limes and mix thoroughly to combine. Pour the mixture into the tart tin and cook for 35 mins. Allow to cool, then cover with finger lime flesh. 

Lime Tart