Lemon and lime biscuit tart recipe
I know making pastry can be a roadblock for some home cooks so I’ve gone with a biscuit base, which is a little less intimidating.
Makrut lime leaves make this lemon and lime number even brighter. This lip-puckering tart is sunshine on a plate. I know making pastry can be a roadblock for some home cooks so I’ve gone with a biscuit base, which is a little less intimidating.
Some other delicious recipes you may love:
- Caramelised apples and puff pastry tart
- This self-saucing pudding couldn’t get any better
- Throw everything in just one bowl for this delicious tart
When baking a filling for a tart, I find it’s best to treat the biscuit base like you would a pastry, which means doing a quick blind bake. This helps to set and seal the tart shell, to prepare it for the filling.
RECIPE: Lemon and lime biscuit tart
Ingredients
Filling
- 250ml (1 cup) thickened cream
- 2 makrut lime leaves
- 4 eggs
- 210g (1 cup) caster sugar
- 125ml (½ cup) lemon juice
- 80ml (1/3 cup) regular lime juice
Tart base
- 200g Milk Arrowroot biscuits
- Pinch of salt
- 2 makrut lime leaves, centre vein removed, finely chopped
- 1 egg, separated
- 125g butter, melted, plus extra
Method
- Preheat your oven to 170C. Grease a 22cm fluted tart tin with a removable base. Line base with baking parchment. Place biscuits, salt and leaves into a food processor and blitz to very fine crumbs. Whisk egg white in a small bowl then add it with the melted butter to the biscuit crumbs. Blitz again until it comes together. It should resemble wet sand and almost clump in the food processor.
- Tip crumb mixture into the centre of the tart shell and level out. Then, using a straight-sided glass, press the biscuit mixture firmly over the base and side of the pan. When pressing against the side, take your time and do it precisely. Pop tart shell in the oven and bake for 8-10 minutes.
- Meanwhile, make an egg wash with reserved yolk and 2 tablespoons of water. Remove tart from oven and immediately brush the egg wash a few times over the base of the tart. This seals any cracks. Set aside to cool.
- For the filling, add cream to a small saucepan. Crush 2 makrut lime leaves between your hands, add to the cream then place on low heat. Slowly bring cream to the boil. Simmer, 1 minute. Remove from heat and cover. Set aside to infuse for 15 minutes.
- Meanwhile, whisk eggs and sugar in a large bowl. Add cooled cream, lemon and lime juice and whisk to combine. Put it all through a strainer into a large jug or bowl. Half fill the tart, then place it on the oven shelf and fill to the rim with remaining filling. Bake for 25-30 minutes or until the tart is set but still has a little wobble in the centre.
- Remove from the oven and cool completely in the tart tin before removing. Serve with thick cream. Serves 6-8