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




500g flour

150g butter

100g caster sugar

100g icing sugar

2 eggs

50ml water




• 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.






3 eggs

3 limes (zest and juice)

100g sugar

250ml double cream

½ vanilla pod




• 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.



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