{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
Glazed Lime Tart

(You will need a 10 ins. Tart Tin)

175g (6 oz.) Flour
90g (3oz.) Butter
4 tablespoons water

4 Limes
175g (6 oz.) Caster Sugar
3 Whole Eggs
5 Egg Yolks
150g (5 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. Cover with parchment and some weights and bake blind at Gas 5, 190C,375F for 10 mts to cook. Take off the parchment and bake for another 5 mts until it turns a biscuit brown. Let it cool.

Grate and squeeze the limes and put this with sugar, eggs, and egg yolks into a stainless steel or cast iron pot on the lowest possible heat. 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 the 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)
I won’t deny that this is hard work but the finished product is so excellent that I think it worthwhile.
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.
This is an extra special dessert, definitely reserved for special occasions.

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef