Like many bakers out there, baking is extremely therapeutic for me. When I have had a big day in the office, an evening in the kitchen, mixing ingredients and kneading pastry is just what I need to relax! So after spending an evening out with friends last Friday night, after a busy week at work, hubby went to bed and I enjoyed a couple of hours in the kitchen! It was just what I needed to end the week on a lovely note!
A week earlier, we visited my brother and sister-in-law at their new pad. They live in a beautiful little eco-village, designed to be self-sustainable for the community living there. I loved the layout of this village - as it was surrounded with fruit and nut trees for the community to take at their pleasure! We came away with some limes off the tree out the front of their house - and considering the price of lemons and limes these days this was a big deal for me! So, I decided to make a Lemon and Lime Tart!
The pastry recipe for this tart was adapted from a recipe by Guillaume Brahimi, which I initially saw on an episode of French Food Safari. As his recipe was initially written and adapted to make 24 little tarts, one thing that needs to be adjusted is the cooking time for blind-baking the pastry. Unfortunately, mine was a little undercooked on the bottom, but otherwise the pastry was buttery with almost a shortbread-type texture.
I used one of Julie Goodwin's recipes for the filling of the lemon and lime tart. There was nothing I would do to adapt this - as this recipe is yum! The sourness from the lemon and lime is perfectly balanced with just the right amount of sweetness, and the texture, once cooked, is soooo delicious and smooth.
Lemon and Lime Tart
For the base:
150g unsalted butter, at room temperature, diced
40g icing sugar
35g almond meal
1 vanilla pod, seeds scraped
250g plain flour
For the filling:
1/2 cup lemon juice
1/4 cup lime juice
1 cup caster sugar
2/3 cup thickened cream
5 eggs, lightly beaten
1. Preheat oven to 180˚C (160˚C fan forced). Grease a 25cm fluted, loose-based flan tin.
2. Combine the butter, icing sugar and almond meal in a large bowl and mix with your fingers until well combined (it's best to have all your ingredients measured beforehand as this gets a bit messy!!) Add the egg, vanilla seeds and flour and continue mixing with fingers to form a dough. Press into a ball and cover with plastic wrap. Place in a refrigerator and chill for at least 20 minutes, or overnight.
2. Once dough is chilled, roll out the pastry to 5mm thick. Carefully roll the pasty over your rolling pin and place it over the flan tin. The pastry may slightly tear, but it is pretty forgiving, so just use your fingers to press together and fill any gaps, taking care to just ensure that it is kept at the same thickness.
3. Put a sheet of baking paper into the tin, over the pastry, and fill with rice or baking weights. Bake in oven for 10 minutes. Remove baking paper and weights, and bake for a further 10-15 minutes, or until lightly golden brown. Remove from oven and set aside.
4. Combine the lemon and lime juice along with the sugar and cream in bowl. Gradually whisk in the beaten eggs, a little at a time until it is all mixed. Pour the mixture into the pastry case and bake for a further 25 minutes, or until set. Remove from oven and refrigerate until you're ready to serve!
Perfect served with cream or vanilla ice-cream. Yum!