I think I originally stole this from a Dennis Cotter book, but his was lemon not lime and the brulee top is my own.
It was a signature dish in the restaurant, a fiddle to make but certainly worth it.

As it is a fiddle I have decided to be gracious and give you all a few pictures to help you on your way.

Glazed Lime Tart
(You will need a 20cm.( 9 ins.) Tart Tin)

Pastry:
110g (4 oz.) Flour
60g (2oz.) Caster Sugar
60g (2oz.) Butter
3 tablespoons water

Filling:
3 Limes
150g (5 oz.) Caster Sugar
2 Whole Eggs
4 Egg Yolks
110g (4 oz.) Unsalted Butter.

First make and bake the tart base.
Rub in the flour and the butter by hand or in the food processor.
Add the water and blend to form a paste.
Leave to rest then roll out and use to line a tart or quiche tin.

If you quarter the pastry like this you can make sure you place it dead centre and then you don’t risk it breaking as you put it into position.

Always allow a surplus of pastry over the edge of the tin. This gives you a safety net in case it shrinks.

Cover with parchment and some weights and bake blind at Gas 5, 190C,375F for 10 mts to cook.

I have an old batch of, now dessicated, haricots which I keep specifically for this job

Take off the parchment and bake for another 5 mts until it turns a biscuit brown.
Let it cool.

Filling:
Grate and squeeze the limes and put this with sugar, eggs, and egg yolks into a bowl on top of a pot of barely simmering water.
Melt the butter in another pot.
On the heat beat the sugar, limes and eggs with a whisk or a hand held electric beater for about 4 to 5 mts until they thicken.

Then take off the heat and, while still beating, add the melted butter in a slow stream.
Then continue beating until the mixture again thickens and cools (At least you can do this off the heat)

Now set the oven to Gas 8, 230C, 450F .
Pour the filling into the tart case and bake at the set temperature for 10 mts.take out of the oven and leave cool.
Once its cool set the grill on to hottest. Sprinkle a thin layer of caster sugar on the top of the tart and put under the hot grill until the sugar browns and melts. Keep your eye on it and turn about to make sure it doesn’t blacken and burn. Now let it cool again before serving.

You may have to trim off the top of the pastry if it becomes too browned under the grill.

I think this is possibly my favourite pudding, the crisp crackling caramel top, the soft creamy filling, sharp and sweet with the limes, and the short crisp pastry
It just has it all!