RECIPE BY @NUTORIOUS_
MAKES: One large tart to serve 12-14
PREPARATION: 20 MIN
COOKING: 40 MIN
RESTING: 2 HRS +
SETTING: 1 HRS +
WHAT'S IN IT?
Shortcrust Pastry
300g (2cups) plain flour, sifted
90g (1/2 cup) icing sugar
180g butter, cut into 1cm dice
1 large (60g) egg, lightly beaten
Lemon and lime curd
5 egg yolks
¾ cup sugar
125g butter, cut into tubes
2 lemons juiced
2 limes juiced
Zest of half a lime
Zest of half a lemon
PUTTING IT ALL TOGETHER:
Preheat oven to 180’C fan forced/ 160’C conventional and using some butter grease the inside of a large 27cm tart tin and dust with flour.
Using a food processor or alternatively using a floured workbench combine together the diced butter, flour and icing sugar and process till a bread crumb like consistency is reached.
Add the egg and process for a few minutes or until the dough comes to a smooth consistency. Be careful not to overwork the dough, stop once it resembles this consistency.
Wrap the tart dough in cling wrap and rest in the fridge for at least 30 mins until chilled.
On a floured surface roll out the chilled dough to a thickness of around 1cm and place in the greased tart tin and return to the fridge to chill for a further 20 mins.
Once chilled, line the inside of the tart base with baking paper and baking beads/ uncooked rice and bake in the oven for 15 minutes.
After 15 minutes remove the tart from the oven, remove the baking beads/ uncooked rice and place back into the oven for a further 5 minutes or until golden brown all over.
Whilst allowing the tart base to cool prepare the lemon curd.
To make the curd place the egg yolks and sugar into a medium, heavy bottom saucepan and whisk on low heat until smooth and creamy.
Add the butter to the sugar mixture and occasionally stir on low heat till the butter melts.
Whilst the butter melts zest the limes and lemons and then juice both the lemons and limes to make 1cup of juice.
Once the butter has melted add the zest and stir through. Do not add the lemon and lime juice until the butter has melted completely.
Combine the lemon and lime juice and stir on low to medium heat. Stir occasionally allowing the mixture to thicken. This should take around 15 minutes.
Once the mixture has thickened take off the heat, place the lid on and allow to cool. The mixture will continue to thicken as the mixture cools.
Once the tart base is cool, remove from the tart tin and place on a serving dish.
When the curd has cooled slightly, pour the curd mixture into the tart base and spread evenly throughout the tart base, allow to cool completely. To speed up the setting you can place in the fridge. The mixture will be set when it is wobbled and only the centre moves slightly, at least 1 hour.
Dust with icing sugar and top with extra lemon and lime zest. Slice and serve with your desired toppings and enjoy.
NOTES AND TIPS:
*The tarts can be made into several small tarts, use smaller tart tins and separate the curd mixture amongst the individual tarts. Be aware the cooking time on each tart will be shorter.
*Serve with ice cream, crème fraiche or cream.
