9 Eggs
350 g Caster sugar
300 ml Double cream
150 ml Lime juice
150 ml Lemon juice
1 Bake the tart shell blind. Egg wash or glaze the tart shell for a
waterproof layer before adding the moist filling. Whisk together the sugar
and eggs in a bowl or mixer.
2 When well incorporated, slowly stir in your cream and juices. Once you’ve
glazed the tart which will take about 10 minutes at 150c, carefully pour in
the filling to the very top and return to the oven – don’t spill any
filling over the edges of the pastry.
3 Bake for 40-45 minutes by which time the filling should be set but still
semi-wobbly in the middle.
4 The reason for this is that, after it has cooled for an hour, it should
be like cutting butter. If you cut it before then, it will pour out or be
very gooey, and if you leave it too long it will be too firm.
5 You can dust with a little icing sugar if you wish. Serve with a huge
pile of fresh raspberries or strawberries, or something else quite simple.
Yields
1 servings