Caramelised lime tart

by Ed Halmagyi


  • 300g shortcrust pastry
  • 12 limes, zested and juiced
  • 12 egg yolks
  • 150g caster sugar
  • 400g unsalted butter
  • 4 Tbsp Demerara sugar


1 Preheat oven to 180°C. Roll the pastry to a 26cm circle 3mm thick. Press into a greased 22cm tart ring, line with foil, fill with baking weights, and bake for 18 minutes. Remove the weights and foil, and bake for another 4 minutes, then set aside to cool.
2 Place the lime juice, zest, yolks and sugar in a heat proof bowl and set over a pot of barely simmering water. Whisk constantly until the mixture thickens, then remove from the heat and whisk in the butter. Strain through a fine sieve and pour into the baked pastry shell. Refrigerate until firm.
3 Portion the tart, then sprinkle each slice with Demerara sugar and caramelise with a blowtorch. Serve.

PROFESSIONAL TIP: Limes will always juice better from room temperature, not the fridge.