The Best Lemon Lime Cream Tart

• Produce

  • 1 Berries or soft fruits
  • 2 Lemons + 2 limes, Juice of

• Refrigerated

  • 1 Egg
  • 3 Eggs + 1 egg yolk

• Baking & Spices

  • 1 cup Caster sugar
  • 1/2 cup Icing sugar
  • 1 2/3 cup Plain flour
  • 1 pinch Salt

• Dairy

  • 1 stick 6 tbsp (200g butter, soft
  • 1 stick Butter

• Other

  • 1 tsp Vanilla bean paste or extract

Found on thesugarhit.com

Description

Ingredients

• 1 + ⅔ cup (250g) plain flour
• pinch of salt
• ½ cup (50g) icing sugar (powdered sugar)
• 1 stick (115g) butter, cold
• 1 tsp vanilla bean paste or extract
• 1 egg
• Juice of 2 lemons + 2 limes (150ml/~2/3cup of juice)
• 1 cup (200g) caster sugar
• 3 eggs + 1 egg yolk
• 1 stick + 6 tbsp (200g) butter, soft
• Berries or soft fruits, to decorate

Directions

• Place the flour, salt and icing sugar into a food processor. Cut the butter into small cubes, and add to the flour mix. Pulse until the mixture looks like damp sand.
• Add the vanilla and egg and blitz until the pastry juuuuust starts to clump.
• Tip the pastry out onto a lightly floured surface, pat into a flat disk, wrap in plastic and place in the fridge for about an hour.
• Preheat the oven to 180C/350F. Roll the pastry out, quite thinly - about as thick as cardboard and use it to line a 9inch/23cm tart tin - if the pastry tears, just pat it back together, its a very workable dough. Place the pastry into the freezer for 10 minutes.
• When the pastry is chilled, line it with baking paper and fill with baking beans (or rice, or dried beans you dont want) and bake for 15 minutes, then remove the paper and beans, and bake for a further 15 minutes, or until golden brown and crisp. Set aside to cool completely.
• To make the citrus cream, place the citrus juice, sugar and eggs into a large heatproof mixing bowl. Set the bowl over a pan of simmering water, and whisk for about 10 minutes, or until the mixture thickens to the consistency of thick custard or mayo - about 10 minutes. Set aside to cool slightly.
• When the mixture has cooled for about 5 minutes, either place into a blender and blitz in the soft butter piece by piece, or incorporate a piece at a time using a handheld blender (I like using a handheld blender). When the cream is ready it will be buttercup yellow, and thick like a good quality mayonnaise.
• Spread the citrus cream into the cooled tart shell, decorate with berries or fruits as desired and serve!