SummerSkye
05-10-2007, 08:44 AM
Hi Eleanor, this is probably more suitable to follow the curry. It is light and tangy and still very easy to make.
ADAPTED FROM "A COOK'S YEAR' BY BRIDGET JONES
Made and enjoyed many times.
Lemon and Lime tart
BASIC PASTRY RECIPE FOR 1 TART NO TOP DOUBLE INGREDIENTS FOR A FULL PIE
Pastry
125 gm butter (real salted butter)
1 and ½ cups Plain flour
1 egg yolk
2 to 3 tablespoons very cold water
Put flour in food processor, add chopped butter (cold) process until no butter visible
Add yolk and water, pulse until loosely combined, do not over process.
Roll into ball with hands.
Place between greaseproof paper and roll out to fit pie plate.
Pastry is quite soft and can be molded to fit any odd missing bits.
Leave to rest for 30 minutes.
Preheat oven to 180C fan forced
Line pie plate with greaseproof paper and baking beans (I use split peas and keep re-using them)
Bake 20 minutes, remove paper and beans and bake further 10 minutes. Cool.
Filling:
1/3 cup fresh lemon juice
1/3 cup fresh lime juice, or alternatively 2/3rds cup of just lemon
¾ cup caster sugar
¼ cup thickened cream
5 eggs
Place lemon juice, lime, sugar and cream in mixing bowl. Use a hand whisk or low setting to combine. Add eggs one at a time, whisk well until combined.
Pour into cool tart shell bake 20 minutes 180C until filling is just set (wobbly) in middle when shaken. May need an extra 5 minutes depending on your oven.
Serve warm or at room temperature, dusted when cool with icing sugar.
ADAPTED FROM "A COOK'S YEAR' BY BRIDGET JONES
Made and enjoyed many times.
Lemon and Lime tart
BASIC PASTRY RECIPE FOR 1 TART NO TOP DOUBLE INGREDIENTS FOR A FULL PIE
Pastry
125 gm butter (real salted butter)
1 and ½ cups Plain flour
1 egg yolk
2 to 3 tablespoons very cold water
Put flour in food processor, add chopped butter (cold) process until no butter visible
Add yolk and water, pulse until loosely combined, do not over process.
Roll into ball with hands.
Place between greaseproof paper and roll out to fit pie plate.
Pastry is quite soft and can be molded to fit any odd missing bits.
Leave to rest for 30 minutes.
Preheat oven to 180C fan forced
Line pie plate with greaseproof paper and baking beans (I use split peas and keep re-using them)
Bake 20 minutes, remove paper and beans and bake further 10 minutes. Cool.
Filling:
1/3 cup fresh lemon juice
1/3 cup fresh lime juice, or alternatively 2/3rds cup of just lemon
¾ cup caster sugar
¼ cup thickened cream
5 eggs
Place lemon juice, lime, sugar and cream in mixing bowl. Use a hand whisk or low setting to combine. Add eggs one at a time, whisk well until combined.
Pour into cool tart shell bake 20 minutes 180C until filling is just set (wobbly) in middle when shaken. May need an extra 5 minutes depending on your oven.
Serve warm or at room temperature, dusted when cool with icing sugar.