Lime Tart Brulee

 

It’s citrus season but someone needs to tell that to our dwarf lemon tree on our balcony. The label tells me that it’s been developed for apartment living but evidence is suggesting otherwise at the moment. Luckily I am surrounded by friends and family with fruiting trees. This year I’m lucky to be working with colleagues who have fruiting trees. One colleague has a fruiting lime tree and brought some limes into work. I turned them into a lime tart.

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Ingredients

Pastry

  • 300 g plain flour
  • 30 g icing sugar
  • 150 g Butter, chopped
  • 1 egg yolk
  • 2-3 tablespoons iced water

Filling

  • 5 eggs
  • 120 g caster sugar
  • 300 mL thickened cream
  • 2 teaspoons finely grated lime zest
  • 120 g lime juice (Number of limes needed will vary depending on juice yield)

Method

Pastry

  1. Place the flour, icing sugar and butter into the Thermomix bowl and mix for 10 seconds on speed 6 or until mixture resembles fine breadcrumbs.
  2. Add egg yolk and water.  Knead for 30 seconds using the dough function or until the dough just comes together.
  3. Place the dough on a lightly floured surface and form into a ball. Flatten into a disc, wrap, and refrigerate for 30 minutes.
  4. Roll the pastry out to 3 mm thick and place into a lightly greased 24 cm loose-bottomed flan tin. Trim any excess pastry, prick the base with a fork and  refrigerate for 15 minutes.
  5. Preheat oven to 190°C.
  6. Line the pastry case with non-stick baking paper and fill with baking weights. Bake for 10 minutes.
  7. Remove the paper and weights and bake for a further 10 minutes or until light and golden. Allow to cool.
  8. Reduce oven to 170 degrees.

Filling

  1. Place all the ingredients into the Thermomix bowl and mix for 10 seconds on speed 6. Leave mixture to stand for 5 minutes.
  2. Pour mixture into the prepared pastry case and bake for 30 minutes or until just set. I have a fan forced oven. The filling has set when it has a slight wobble similar to jelly when the tray is moved. If it’s still liquid in nature, extend the cooking time.
  3. Cool and refrigerate until set.
  4. Dust with icing sugar and torch with a blowtorch. If you don’t have a blowtorch, you can also place the tart back under a hot grill until the sugar melts and caramelises.
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