Ingredients
The following ingredients have 4 Servings
- 1/3 cup (80ml) lime juice
- 1/3 cup (80ml) lemon juice
- 3/4 cup (165g) caster sugar
- 1/2 cup (125ml) thickened cream, plus extra whipped to serve
- 4 eggs
- 3 finger limes, split, pearls removed
- Micro coriander, to serve
- 1/2 cup (75g) macadamias, lightly toasted
- 11/2 cups (225g) plain flour
- 1/3 cup (40g) pure icing sugar
- 120g unsalted butter, chilled, chopped
- 1 small egg
Instruction
- Preheat the oven to 190°C. Grease a 24cm round loose-bottomed tart pan.
- For the pastry, whiz the macadamias in a food processor until finely ground. Add the flour, icing sugar and a pinch of salt, and pulse to combine.
- Add the butter and whiz until it resembles fine crumbs. Add the egg, and whiz until mixture comes together in a smooth ball. Enclose the pastry in plastic wrap and chill for 30 minutes to firm up.
- Roll the dough out on a lightly floured work surface until 3mm thick. Chill for 15 minutes to firm up, then use to line the prepared pan. Trim excess pastry and chill for 15 minutes.
- Line pastry with baking paper and fill with pastry weights. Bake for 8 minutes, then remove weights and paper. Bake for a further 8 minutes or until golden.
- Reduce the oven to 170°C. Meanwhile, whisk juices, sugar and cream in a bowl until combined. Add the eggs, 1 at a time, whisking well in between each addition.
- Strain cream mixture into a jug, then carefully pour into pastry shell. Bake for 18-20 minutes until the filling is just set.
- Cool completely, then remove from pan.
- Top tart with extra whipped cream and garnish with nger lime pearls and micro coriander to serve.
