Custard Lime Tart

Custard Lime Tart

Limes have the wonderful ability to be able to transform any dish they touch and this basic custard tart is no different.  Using the zest and juice of the limes to infuse the custard results in an intense and deliciously piquant tart.  The pastry case is easy enough to make using butter puff or a home-made pastry, par-cooked before the filling is added.  If you just want to whip up something quick when friends are coming around, use reliable purchased pastry and simply add your filling. Quantity is for one large tart, or can be divided into 6 small tartlets.

1 quantity pastry – or pre-made butter puff or sweet shortcrust pastry flan 
Zest of 3 limes, juice of 1 (2 remaining limes finely sliced)
5 eggs
1 cup double cream
½ cup caster sugar
1 teaspoon vanilla essence
Pinch of salt
Pinch of nutmeg
Icing sugar

Pre-heat oven to 225°C

Line a pie or flan dish with the pastry and brush with a little beaten egg.
Blind bake the pastry base in a hot oven for about 15 minutes, or until almost cooked.  Do not completely cook through as the tart requires long-ish cooking and you don't want the pastry to be over cooked and rubbery.

For the filling:
Whisk together the eggs and cream, then add the sugar and combine until thick.
Add the lime zest and juice as well as the salt and nutmeg.
Dust liberally with icing sugar.

Reduce the oven to 185°C
Bake the tart for around 35 minutes, or until just set.  Remove from the oven and immediately place thin slices of lime onto the top of the tarts and dust with icing sugar.  If desired, use a kitchen blow-torch or grill to caramelise the icing sugar.
Serve with a little double cream and a few threads of lime.