Trying to stick with an Asian theme for Sunday, I wanted to have something lime-ey to follow the pork but something that wasn’t too fussy so I could enjoy a couple of Sangria’s and not have to concentrate. I decided on a lime tart and got to work early on so it would have time to cook and then cool completely before dinner.
3/4 cup lime juice
3/4 cup caster sugar
3/4 cup cream
Make shortcrust pastry and blind bake in the oven, patching up any holes that may appear before puring in the filling.
Preheat oven to 140°
Meanwhile place the lime juice and sugar in a heatproof bowl over a saucepan of simmering water until sugar dissolves. Add the cream and lightly beaten eggs making sure you stir continuously so the eggs don’t scramble. Keep stirring for about 5 minutes and then pour into the tart shell through a strainer.
Bake tart for 20-25 minutes or until the filling is just set.
Cool completely and serve with home-made vanilla ice cream.