LEMON & LIME TART

SERVES 6-8 PREP 20 MINS + CHILLING COOK 55 MINS

1 cup plain flour ¼ cup icing sugar ½ cup almond meal 125g cold butter, chopped 1 egg yolk thinly sliced lime, icing sugar, to serve

FILLING

4 eggs ¼ cup caster sugar 1 cup thickened cream finely grated zest and juice 1 lemon finely grated zest and juice 1 lime

1 In a large bowl, sift flour and icing sugar. Stir in almond meal. Rub in butter, using fingertips, until mixture resembles breadcrumbs. Add yolk to make a firm, but pliable dough. Knead lightly. Wrap in plastic wrap. Chill 30 mins.

2 Preheat oven to hot, 200°C. Lightly grease a 23cm round loosebottomed flan pan. Place onto an oven tray.

3 Roll pastry out between 2 sheets of baking paper until 3mm thick. Ease into pan, trimming edges. Chill for 15 mins. Bake blind for 10-15 mins. Remove paper and weights. Bake for a further 10 mins. Cool. Reduce oven to moderate, 180°C.

4 FILLING In a large bowl, whisk eggs and sugar together. Stir in cream, juice and zest. Pour mixture into cooled pastry case. Bake for 20 mins. Reduce oven to moderately slow, 160°C. Bake for 15-20 mins until just set. Cool and chill for at least 2 hours until required.

5 Serve in wedges with lime slices and dusted with icing sugar.