Lime and vanilla bean tart

Lime and vanilla bean tart

By
From
Supernormal
Serves
12
Photographer
Earl Carter

This tart is best served at room temperature on the day it’s made. The recipe makes enough for 2 shells. The remaining pastry can be frozen for later use. Serve with a little bowl of cold whipped cream and a bowl of fresh raspberries.

Ingredients

Quantity Ingredient

Pastry

Quantity Ingredient
180g butter, softened
75g icing sugar
2 egg yolks
1 tablespoon cold water
250g plain flour, plus extra for dusting

Filling

Quantity Ingredient
6 eggs
200g sugar
2 limes, finely grated zest
1 vanilla bean, seeds scraped
200ml lime juice, (about 4 limes)
200ml thickened cream

Method

  1. To make the pastry, put the butter in the bowl of a stand mixer and beat until smooth but not aerated. Add the icing sugar and mix until just combined.
  2. In a separate bowl, combine the egg yolks and cold water. With the mixer running, add this mixture, a little at a time, into the butter mixture. Add the flour and mix on low speed until just combined.
  3. Tip the pastry onto a work surface. Using the heel of your hand, lightly knead the pastry just enough to bring it together in a cohesive mass. Form the pastry into 2 discs. Wrap each disc in plastic wrap and refrigerate until thoroughly chilled, about 1 hour.
  4. Roll one of the pastry discs out to a 5 mm thickness and use it to line a buttered 25 cm flan tin. Place the tart base in the refrigerator for 1 hour to rest.
  5. Preheat the oven to 180°C.
  6. Carefully line your chilled tart shell with baking paper and fill it with uncooked rice. (The weight of the rice stops the pastry shell from rising as it cooks.) Bake in the oven for about 20 minutes, until golden and cooked through. Remove from the oven and discard the baking paper and rice.
  7. To make the filling, in a bowl, whisk together the eggs, sugar, lime zest and vanilla seeds. Stir in the lime juice, then the cream. Pour the filling into a pitcher.
  8. Reduce the oven temperature to 120°C.
  9. Pour the filling into the tart, filling it to the brim. Bake for about 20 minutes, checking from time to time, by gently tapping the tin, to see if the filling has set. If the custard does not move or wobble, it is ready. Be vigilant in checking the tart, because once it sets it can very quickly overcook and curdle if not removed from the oven.
Tags:
super normal
andrew
mcconnell
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