Lime Tart

I have never made a citrus tart or pie before, which is surprising since lime would have to be one of my favourite flavours. All week I could not get the craving for lime tart out of my mind. So of course come Saturday morning I was off to the grocer to get me some limes.

This tart was so simple I couldn’t imagine it would be that nice but it was just lovely. My Mum is in town this week so I made it for her visit today. She loved it. Of course I packed half of it up for her to take home otherwise I would wind up eating it all! Husband thought it was a tad tangy but I think it was just right. Being a huge fan of lime it hit the spot for me.

In this recipe from Martha Stewart it says to put ½ cup of sugar into the filling. Initially I thought it may not need more sugar with the can of condensed milk however after tasting it I think it would be too tangy without the sugar to balance it. I did add the sugar and it found it works well.

Ingredients:

1 packet of granita biscuits

70g unsalted butter, melted and cooled

400g can of skim sweetened condensed milk

¾ cup fresh lime juice (5-6 fresh limes)

½ cup sugar

4 egg yolks

Pinch salt

Method:

Process granita biscuits into fine crumbs, add butter and mix well. Transfer into a 9” tart pan with a removable base, pat down firmly to ensure it will not break apart once cooked. Place the tart pan onto a baking tray and bake until the crust is fragrant, approx 10 minutes at 200^oC.

Combine condensed milk, lime juice, eggs, sugar and salt; whisk until smooth. Pour mixture into crust and return to the oven for about 20 minutes. The edge should be set and the centre still slightly loose.

Cool tart completely at room temperature and refrigerate until chilled for at least 2 hours.


** Can be garnished with fresh cream.

Slice and get your tart on!