Lime Tart

Okay... tell  me is there anything wrong with this picture? Yes, that glass of wine shouldn't be there at all! Yup, that was me sipping red wine at 9pm and ambitiously determined to make a lime tart from scratch on last Sunday. Did I accomplish it? Obviously not. After 20 minutes working on the pastry dough and 2 glasses of red wine, I sheepishly gave up and curled up on the couch with my husband and returned to our movie and wine Sunday night routine. Note to myself, wine and baking ...bad idea!

Anyways I made the tart yesterday by following Nigel Slater's recipe from his cookbook "The Kitchen Diaries". It turned out to be a really delicious and refreshing tart. Here's the recipe.

Lime Tart
(recipe is from Nigel Slater's Kitchen Diaries)

For the filling:
Juice from 5 -7 Limes (around 3/4 cup)
6 Large eggs
250g Caster sugar
175ml Double cream
Finely grate zests from two limes

For the pastry:
175g Plain flour
40g Golden icing sugar
90g Cold butter (cut into chunks)
2 egg yolks
1 tbsp Cold water

1. Put the flour and icing sugar into a food processor, add the butter, and blitz for a few seconds. Stop when the mixture resembles fine breadcrumbs.
2. Mix in the egg yolks and water. Tip into a mixing bowl and bring the dough together into a thick log with your hands.
3. Wrap the log in greaseproof paper and refrigerate for half an hour. Warning: skipping this bit will make your pastry shrink.
4. Cut thin, round slices from the log of pastry, then press them into a loose-bottomed 23-24cm tart tin with high sides (3.5cm), pressing the pastry gently up the sides and over the  base. This pastry is too fragile to roll. Make sure there are absolutely no holes, otherwise the filling will leak through. Prick lightly with a fork and refrigerate for half an hour.
5. Set the oven at 400degrees, bake the tart base for 10-15 minutes, until the pastry is dry to touch.
6. Turn the oven down to 350degrees.
7. Mix the eggs and sugar together, beating lightly for a few seconds. Then stir in the lime juice and cream. 
8. Pour the mixture through a sieve and stir in the lime zest. Pour into the baked tart tin and bake for 40-45 minutes.
9. Remove whilst the filling is still a little wobbly and leave to cool.