• 6servings
  • 70minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, C
MineralsFluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. sweet tart pastry

  2. 4 eggs , seperated

  3. 1 X 400 g tin sweetened condensed milk

  4. 2 tbsp grated lime zest

  5. 150 ml freshly squeezed lime juice , (from 5-6 limes)

  6. 1/2 tsp cream of tartar

  7. 250 ml whipping cream

  8. 3 tbsp vanilla sugar , (make by burying 2-3 vanilla pods in sugar and leave for 1 week)

  9. zest of 1 limes , pared into fine shreds

Instructions Jump to Ingredients ↑

  1. Roll out the pastry and use to line a 23 cm tart tin.

  2. Take long thin strips of foil and fold them over the edge of the tart, to protect ad support the sides. Prick the base all over with a fork. Chill for 30 - 40 mins.

  3. Bake in a preheated oven for 190C (375F) Gas 5 for 8-10 mins until lightly coloured.

  4. Beat 1 large egg white with a fork to break it up.

  5. Remove the foil and brush the inside of the case with the egg white.

  6. Return to the oven for another 8-10 mins, or until the pastry is brown and crisp.

  7. To make the lime filling, put 1 whole egg and 3 egg yolks in a bowl and beat until blended. Whisk in the condensed milk and the lime zest. Gradually whisk in the lime juice.

  8. Put the egg whites and cream of tartar in a separate, grease free bowl and whisk until stiff but not dry.

  9. Beat 2 tablespoons of the egg white mixture into the egg yolk mixture, then fold in the remainder with a spatula. Scrape into the pastry case and bake in a preheated oven at 180C for about 20 minutes or until it has risen and just firm in the centre. Remove from the oven and let it cool on a wire rack. It will deflate as it cools.

  10. . When cool, make the topping. Put the cream and 2 tablespoons of the sugar in a bowl, whip until soft, then spread over the lime filling.

  11. . Toss the shreds of lime zest in the remaining sugar and use to decorate the tart. Serve cold but not chilled.

  12. From Easy Desserts , published by Ryland, Peters and Small


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