LEMON & LIME TART

LEMON & LIME TART

• Nutritional Breakdown: per portion (whole recipe)
  

  (g)

• Preparation time: 20 minutes (plus 40 minutes chilling time)
  Cooking time: approximately 30 minutes
  Serves 6-8

INGREDIENTS

• FOR THE PASTRY
• 2 cups plain flour
• 1 tbsp Nuvia Sweetener
• 125 grams butter, chopped
• 2-3 tbsps water
• 1 egg yolk
• 
  
• FOR THE FILLING
• 100 ml lemon juice
• 50 ml lime juice
• 3 eggs
• 1 egg yolk
• ¼ cup Nuvia Sweetener
• 150 grams butter, chopped
• 1 tsp vanilla extract

METHOD

• FOR THE PASTRY
• 1. Preheat oven to 180°C.
• 2. Sift the flour into a bowl. Add the Nuvia Sweetener and chopped butter and rub together until the mixture resembles fine bread crumbs (you can do this in a food processor to save time).
• 3. Add the egg yolk and water and bring together into a dough.
• 4. Turn onto a floured surface and knead gently. Wrap and cling film and chill for 30 minutes.
• 5. Once chilled, roll out pastry between two sheets of baking paper to approximately 5mm thickness.
• 6. Place the pastry in a tart tin (we used a 34cm by 13 cm rectangular tin, you can use a round tin if you prefer). Press down and trim the edges.
• 7. Place the pastry into the fridge or freezer for approximately 10 minutes to allow to chill.
• 8. Once pastry is chilled, remove from freezer and prick the base with a fork. Place a sheet of baking paper over the top and fill with baking beans (or dried beans/rice) and bake for 15 minutes.
• 9. Remove the pastry from the oven, remove the paper and baking beans and bake pastry for a further 15 minutes. Once golden, remove from the oven and set aside to cool.
• 
  
• FOR THE FILLING
• 1. Place the lemon and lime juice, Nuvia Sweetener, eggs, egg yolk and vanilla extract into a large heatproof bowl.
• 2. Set the bowl over a pan of simmering water, making sure that the water does not come in contact with the bowl (this is to ensure that the eggs do not scramble).
• 3. Whisk continuously from approximately 10 minutes or until the mixture starts to thicken to a custard consistency.
• 4. Set aside to cool for approximately 5-10 minutes. Once cooled slightly, add the chopped butter one piece at a time, whisking continuously to incorporate (you could use a hand-held blender for this). Continue to until all the butter is incorporated, and the mixture is rich and creamy.
• 5. Spread the lemon/lime mixture into the cooled tart shell and refrigerate until set.
• 6. Serve with berries or other fruits, a dollop of ice-cream or cream, or simply on its own.