Lemon and Lime Cream Tart

Another recipe that I copied from my mother's copy of The Naked Chef. There wasn't a picture (I don't think) and I was expecting something more like the cold, set lemon tarts I usually make. But it's not, it's cooked and browned on top and completely different. Like the Simple Chocolate Tart I bought the sweet shortcrust pastry base to see if it worked better for this - it went really well with the chocolate tart base - and it was fine but I think if I had more time I probably would hand-make the pastry for this. I'll put a recipe up for this asap. I served this with raspberries but it would work just as well with strawberries.

It was incredibly easy to make and, because I was using the shop-bought base, I had leftover filling which I froze and is apparently spectacular as a sort of ice cream. I didn't get to try any, my husband ate it all. I did use the lime zest as decoration so I zested them, squeezed them into a measuring jug and topped it up with lime juice from a bottle. The 4 limes makes about 100ml.

Lemon and Lime Cream Tart

1 sweet shortcrust pastry tart shell, baked blind.
340g caster sugar
8 large free range eggs
350ml double cream
200ml lime juice
100ml lemon juice
zest of 4 limes (optional)

Egg wash the tart base and pre-heat the oven to 180C/350F/Gas Mark 4

1. In a bowl, whisk together the sugar and eggs. When they are well mixed slowly stir in the cream and juices.

2. Put the tart shell onto a baking tray and pour in the filling.

3. Bake for around 40-45 minutes until the filling is set but still semi-wobbly in the middle.

4. Put on a cooling rack and after about an hour the filling will have firmed up.

5. Dust with a little icing sugar (I forgot), sprinkle with the lime zest and serve with raspberries or strawberries.