Ingredients
The following ingredients have 4 Servings
- 250g plain flour
- 75g unsalted butter, cubed
- pinch sea salt
- 90g icing sugar, sifted
- 55ml milk
- 2 egg yolks
- 300ml cream
- 125ml lime juice
- 2 x 4g leaves gold-strength gelatin
- 3 egg yolks
- 400g can sweetened condensed milk
- 3 tsp lime zest
Instruction
- <p>Preheat the oven to 180°C.</p> <p>To make the pastry, place the flour, butter, salt and icing sugar in a food processor and process for 20 seconds. Add the milk and egg yolks and process for a further 30 seconds until the dough comes together.</p> <p>Turn out onto a lightly floured bench and knead gently for a few moments. Flatten on the bench and form into a ball. Wrap in plastic and place in the refrigerator for 1 hour.</p> <p>Lightly grease a 21cm tart or pie pan with a removable base.</p> <p>Roll out the pastry on a lightly floured surface to 5mm thick. Line the pie pan with pastry and trim the edges. Cover and refrigerate for 30 minutes; it is important to rest the shell or it will shrink.</p> <p>Cover the pastry case with baking paper and fill with baking beans. Blind bake for 12 minutes, then remove the paper and bake for a further 5 minutes to dry and colour.</p> <p>To make the filling, warm the lime juice in a small saucepan.</p> <p>Soak the gelatin in water to soften, add it to the lime juice and stir until dissolved.</p> <p>Beat the egg yolks and condensed milk together in a medium bowl with an electric mixer on high speed, until pale and thick.</p> <p>Add the lime juice mixture and 1 tsp lime zest to the egg yolks, beating to combine.</p> <p>Pour the filling into the prepared pie shell. Refrigerate for about 3 hours or until set.</p> <p>Whip the cream in a small bowl until soft peaks form.</p> <p>To serve, spoon cream over the pie and sprinkle with the remaining lime zest.</p>
