Lime Tart
This tart is packed full of lime flavour
Ingredients
For the pastry (or use ready made shortcrust pastry)
- 170 g gluten-free flour, plus extra for dusting *
- 70 g coconut flour
- 160 g salted butter, cubed
- Zest of 1 lemon, finely grated
- 90 g fructose
- 1 egg
For the tart
- 75 g butter
- 3 eggs
- 100 g fructose
- 7 limes, zest and juice
Method
For the pastry
- Place the flour, butter and lemon zest into the bowl of a stand mixer
- Mix until the flour resembles bread crumbs
- Add the egg and mix until a dough forms
- Turn out onto a lightly floured surface and shape into a disc
- Wrap in cling film and place into the fridge for 30 minutes
- Roll out between two sheets of baking paper
To blind bake
- Grease and line a baking tin and carefully place the pastry into the tin
- Refrigerate while you preheat the oven to 180° Celsius
- Dock the bottom of the pastry, line with baking paper and fill with baking beans
- Place into the oven and bake for 20 minutes
- Remove from the oven and remove the baking beans and paper
For the tart
- Increase the oven temperature to 240° Celsius
- Place the butter into a glass bowl and microwave in 30 second bursts until melted
- Set aside to cool while you crack the eggs into a mixing bowl
- Add the fructose and whisk until at ribbon stage
- Then add the lime juice and zest and the cooled butter
- Whisk to combine then carefully pour into your pastry shell
- Return to the oven and bake for 15 minutes
- Remove from the oven and allow to cool before removing from the tin and slicing
Notes
* my first choice is cassava flour, but use what you have to hand