Mike van de Elzen: Lime Tart

Farm Lime Tart  Cook time: 55 minutes  Prep time: 20 minutes  Serves: 2 tarts  1 x sweet shortcrust pastry   1 egg, lightly beaten   Zest and juice of 7 limes   1 cup + 1tbsp caster sugar   500ml cream   3 eggs   3 egg yolks   Top tip: Remember when rolling out pastry, the more your pastry resembles a circle to begin with, the more likely it is to finish up a circle!  Preheat the oven to 180*c. Roll your sweet shortcrust pastry out on a lightly floured bench, make sure to constantly lift and move your pastry, re-dusting with flour when necessary to prevent sticking. Line your tart tins, easing the edges in gently to prevent tearing before trimming. Dock the pastry with a fork, before placing into the fridge whilst you wait for the oven to heat up.   Line your pastry case with a cartouche (baking paper) and top with baking beans or dried chickpeas. Bake for 15 minutes, until a lovely golden colour. Remove the baking paper and beans then return to the oven for 5 minutes. Remove again, brush with the beaten egg, filling any gaps and then return for another 5 minutes.   *Reduce the oven temperature to 110*c.   To make the filling, zest your limes and place to one side. Cut the zested limes in half and squeeze the juice into a small saucepan along with the sugar. Place over a low flame and bring to the boil. Pour the syrup into a bowl, add the lime zest and allow to infuse for 5 minutes before straining. In the meantime clean the saucepan before adding the cream and placing back onto the heat. Heat the cream until just before boiling.  Turn cream off.   In a large bowl whisk your eggs thoroughly. slowly whisk in the cream then sugar syrup a little at a time until all combined.   Sieve one last time, before carefully pouring into the blind baked pastry cases.   Return to the oven and cook for 30 minutes or until they have a slight wobble. Remove and cool before enjoying.  LISTEN ABOVESee omnystudio.com/listener for privacy information.