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Bruleed lime tart - Sat, 7th Mar 2009
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Too Easy! The brulee is optional (just makes it a bit more fancy) and when they're in season, you can swap the lime for blood oranges.

Needs:
3/4 cup lime juice (about 3 limes) 3/4 cup thickened cream
3 eggs 3/4 cup caster sugar
1 frozen sweet tart/flan case, about 10" raw sugar (for brulee)
Double cream (For serving)

Blind-bake (see below) the pastry case for about 15 minutes at 180C. Meanwhile, combine sugar, eggs, cream and lime juice and mix to combine. Strain any froth from the top of the mixture. Remove the case from the oven, pour in the filling and bake for about 30mins at 160C, or until just set. Remove from the oven and let cool, then refridgerate until set, or until ready to serve. If you have a blowtorch, sprinkle the top with raw sugar (about 1 dessertspoon is normally enough) and brulee until golden brown. Pipe over decorative double cream (hint: use a clean freezer bag if you don't have a piping set) and serve with extra double cream.

Note: "Blind baking" the case makes sure that it stays crisp when using a wet filling like this one. To blind bake, line the inner of the case with baking paper, then fill with rice, or something similarly heavy which won't burn or flavour the pastry. Pack it down to fill all the gaps, then bake as directed. Remove the rice and baking paper when ready to fill.


21st Oct 2017
   

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