Ingredients
250g/9oz 1 pkt sweet pastry
juice of 10 limes and grated zest of 5 limes
400ml/14¼fl oz condensed milk
5 egg yolks
60g/2¼oz unsalted butter, softened
4 tbsp double cream
Method
1. Preheat the oven to 150C/300F/Gas 2.
2. Roll out the pastry, sprinkling it with the grated zest of 2 of the limes, and use to line a 25cm/10in tart tin.
3. Pierce the base of the pastry several times with a fork, line with greaseproof paper or foil, pour in baking beans or rice and bake blind for about 20 minutes.
4. Remove from the oven and allow to sit for 5 minutes before removing the beans and paper, set the shell aside to cool.
5. To make the filling, mix together the lime juice and remaining zest, the condensed milk, egg yolks, softened butter and double cream. Pour this mixture into the tart shell and place in the oven to cook for about 30-40 minutes until just set.
6. Serve with crème fraîche.
