Baked Lime & Chocolate Tart
If you’re going for citrus as your headliner, it has to be legit. By this, I mean sharp with tons of zest; alive and punchy. Otherwise, why bother? And for contrast, the smoky, biscuity Chocolate Pâte Sablée couldn’t be more perfect. This one’s a keeper!
FEEDS UP TO 12
FILLING
5 eggs
250 ml (9 fl oz/1 cup) thickened (whipping) cream
165 g (5¾ oz/¾ cup) caster (superfine) sugar
Grated zest of 4–5 limes
125 ml (4 fl oz/½ cup) lime juice
A few drops of green food colouring
TO SERVE
1 quantity Crème Chantilly (see here)
METHOD
Preheat the oven to 180°C (350°F) fan-forced.
On a lightly floured work surface, roll out the pastry into a 32 cm (13 inch) circle, 4 mm (3/16 inch) thick. Use it to line a 28 cm (11¼ inch) round tart tin with a 3 cm (1¼ inch) high side and a removable bottom. Don’t worry if the pastry cracks. Simply squish it back together, and it will bake out. Make sure you press well into the corners. Pinch the excess pastry away, then pierce the base of the tart shell at regular intervals with a fork.
Blind-bake for 20 minutes. If there are any bubbles when the pastry comes out of the oven, immediately press down gently with a clean oven mitt, to deflate and flatten. Set aside in its tin.
To make the filling, combine the eggs, cream, sugar, lime zest and juice in a medium mixing bowl, and whisk until combined. Add enough food colouring to tint the mixture the palest shade of green. Place the baked tart shell (still in its tin) on a baking tray. Pour the filling mixture into the tart shell, then reduce the oven temperature to 160°C (315°F) fan-forced, and bake for 30 minutes until just set. Cool completely before chilling. Slice and serve with the Crème Chantilly.