Citrus tart

Cook: 35 mins
Citrus tart
Everyone loves lemon tarts, but this recipe uses lime too for a fresh, zingy and light taste. It’s a gorgeous, simple tart that you will make over and over. Serve with lots of freshly whipped cream or fresh raspberries.
 

½ batch shortcrust pastry

4 eggs

180g caster sugar

Finely grated zest of 1 lemon

Finely grated zest of 1 lime

100ml cream

50ml lemon juice (or the juice of 1 lemon)

50ml lime juice (or the juice of 2 limes)

Freshly whipped cream, to serve

Fresh raspberries, to serve

Preheat the oven to 180°C/ 350F/ gas mark 4. Lightly grease a six holed muffin tray. 

Roll the shortcust pastry out, cut into six circles and place in the muffin tray. Place baking beans onto the patry so it doesn't expand and place in the oven for 10 minutes. Once cooked, remove and set aside.

Whisk the eggs and sugar together in a bowl. Stir in the zest, cream and lemon and lime juice. Transfer to a jug.

Slowly and carefully pour the filling into the pastry cases. Don't fill the pastry cases right up to the top, about half way will be plenty. Place in the oven for 15–20 minutes.  

Remove from the oven when there is still a slight wobble in the middle and the filling is nearly set. It will continue to set as it cools on a wire rack. Top with the whipped cream and garnish with any leftover zest. 

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Serves
8-10

Cooking Time
35 minutes

Main ingredients
Fruit

Recipe Type
Cakes & Baking, Dessert, Entertaining, Cake Stall

Special Info
Nut free

Level of Difficulty
Medium

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