Ingredients
200g/7oz shortcrust pastry
170g/6oz caster sugar
2 large eggs
200ml/7fl oz double cream
50ml lime juice
25ml/1fl oz lemon juice
100g/4oz blackberries, raspberries, or strawberries
double cream to serve
Method
1. Roll out the pastry and use it to line individual tart tins then allow to rest in the fridge for 10 mins. Line the pastry shells with greaseproof paper, fill with baking beans and bake blind for 10-12 mins at 180C/350F/Gas4. Meanwhile prepare the filling.
2. To make the filling: whisk together the eggs and sugar in a bowl, when combined stir in the cream and juices.
3. Fill the part cooked cases with the filling, and return to the oven to cook for about 30 mins, until the filling is set but slightly wobbly in the middle. Once cooled the filling should be firm.
4. To serve, place a tart on the plate, add a dollop of whisked double cream and a pile of your favourite berries.
