Jessica’s Comfort Lemon and Lime Tart

Recipe's preparation

Base

Preheat oven to 180°C (160°C fan forced).  Grease a 25cm fluted, loose-based flan tin.  

Place raw sugar into TMX and process speed 9 for 15 seconds.

Place flours, salt and butter and process 20 sec speed 9 The consistency should look like breadcrumbs.  Scrape down the sides of the bowl. Add the egg and process Closed lid 1minute knead until the dough comes together in a ball.  Turn out onto the thermomat. If the dough seems very dry and crumbly, add a teaspoon of cold water and briefly knead it in.  Wrap in your thermomat and put it in the fridge for 15 minutes.



Remove the pastry from the fridge and roll out to about 5mm thick.  The pastry is very short – it will be very difficult to move in one piece.  Tear pieces from the pastry and bit by bit, cover the base and sides of the flan tin.  Press the edges of the pastry pieces together, taking care to keep it the same thickness throughout.

Put a sheet of baking paper into the flan tin and fill with baking weights or rice.  Bake in the oven for 10 minutes.  Remove the baking paper and weights and bake for a further 10 minutes or until lightly golden brown.

Filling

Add raw sugar to TMX and process 4 sec speed 9

Squeeze the lemon and lime juice, over the mc in the lid Also add cream. Turn TMX onto speed 4. Gradually add each egg until it is mixed.  

Pour the mixture into the pastry case and bake for 25 minutes or until set.  Refrigerate until needed.

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