More a tart than a pie and I picked off the slices of lime as being inedible (although contemplating why I conclude they might have been a bit old and tough). Perhaps not the most exciting looking tarts I’ve constructed (did the top catch a bit due to overcooking, hence the dark brown patches?) but tastes, well, very limey.
Perhaps the most lime-drenched tart you will have tasted!
For the pastry:
- 250g plain flour
- 125g chilled unsalted btter
- 2 tbsp caster sugar
For the filling:
- 4 medium egg yolks
- 397g can condensed milk
- 2 tsp grated lime zest
- 125ml lime juice
- limes for decorating
- icing sugar for dusting
- Make the pastry – rub the butter into the flour and sugar using finger tips until it becomes like breadcrumbs. Add 1-2 tablespoons cold water and mix until combined into a ball. Wrap in cling film and chill for 30 minutes.
- Roll out and line a 22cm square pie tin. Bake in a pre-heated oven (200C/180f/G6) for 15 minutes topped with a sheet of baking paper (weighed down with beans). Remove paper and bake for a further 5-10 minutes until dry to the touch. Allow to cool.
- Reduce oven temp to 180C/160F/G4.
- Mix the yolks, milk, zest and juice until combined. Pour into the pastry case and smooth the surface. Bake for 20-25 minutes until set. Cool completely and chill for a couple of hours. Decorate with lime slices and icing sugar.
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