Belle House Lime & Vanilla Tart

Crisp pastry and a smooth custard filling give this simple dessert good bite and contrast. The addition of lime lifts the flavour for a fresh, summery tasting experience. Perfect to prepare ahead for lunch with friends.

 

Serves 4


INGREDIENTS

SWEET PASTRY

 

500g flour

150g butter

100g caster sugar

100g icing sugar

2 eggs

50ml water

 

METHOD

 

• Preheat the oven to 180 degrees.


• Combine all of the dry ingredients into a food processor until it is like breadcrumbs.

 

• Add the water and eggs to combine.

 

• Cover with cling film and chill in the fridge for at least 30 minutes to prevent shrinkage.

 

• Line a 6-8” tart case. Bake blind (line with baking parchment and fill with baking beans or rice) for 10 minutes and then for a further 5 minutes without the beans/rice until golden.

 

• Allow to go cold.

 

 

INGREDIENTS

TART MIXTURE

 

3 eggs

3 limes (zest and juice)

100g sugar

250ml double cream

½ vanilla pod

 

METHOD

 

• Whisk the eggs and lime juice and zest together until thick and pale.


• Boil the cream, sugar and vanilla.

 

• Combine everything together, sieve and then pour into the tart case.

 

• Bake at 130 degrees until set which will take approximately 20 minutes.

 

• Serve cold with Salted Chocolate or Chocolate ice cream.

 

 

Recipe courtesy of Steve Waites, Michelin trained chef and proprietor of Belle House, Restaurant & Bar, Bridge Street, Pershore, WR10 1AJ.

 

www.belle-house.co.uk

 

 

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