Weather is warming up in Sydney. The plum tree in our front garden starts to blossom, signalling the start of spring.
I went home and made this summery lime tart with passionfruit to celebrate the start of spring.
Bill Granger's Lime Tart with Passionfruit Recipe (Serves 6-8)
(Adapted from Delicious Magazine)
Ingredients
- 4 eggs, lightly beaten
- 175 g caster sugar
- 125 ml thick cream
- 160 ml lime juice (from about 6-8 limes)
- Icing sugar, to dust
- Creme fraiche, to serve
- 3 large, ripe passionfruit
Pastry:
- 1 2/3 cup (250 g) plain flour, plus extra to dust
- 125 g icing sugar, sifted
- 175 g chilled unsalted butter, chopped
Method
- To make the pastry, mix the flour, icing sugar and a pinch of salt together in a large bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Add 4 tbsp (80 ml) of iced water and mix to bind the dough. Form dough into a flat disc, then enclose in plastic wrap and chill for 30 minutes.
- On a floured surface, roll out the pastry into 3mm thick. Use to line a 23 cm loose-bottomed tart pan, pressing into the pan with your fingers. Prick with a fork and chill for a further 30 minutes. Enclose any leftover pastry in plastic wrap and freeze for another use.
- Preheat oven to 200C. Line the pastry with baking paper and fill with pastry weights or uncooked rice, then put on a baking sheet. Bake for 15 minutes, remove the paper and weights, and brush with a little of the beaten egg. Bake for a further 10 minutes or until golden. Cool.
- Reduce the oven temperature to 160C. Whisk the caster sugar and remaining egg in a bowl with a fork. Whisk in the cream and lime juice until just combined. Pour into the pastry and bake for 25-30 minutes until just set. Allow to cool for 10 minutes, then carefully remove from the pan and cool completely. Dust with icing sugar and serve with creme fraiche snf passionfruit pulp.