Lime and Ginger Tart

1:36 am on 26 May 2009

(Serves 8)


Shortbread dough:
200g chilled butter
100g icing sugar
2 egg yolks
250g flour
A drop or two of lemon essence

Tart filling:
275g caster sugar
Juice of 6 limes
7 eggs
225 mls cream
grated zest of 4 limes
1 small piece of peeled and grated ginger


Shortbread dough:

Cut the butter into small pieces and place in food processor Add icing sugar and blitz until mixture is reduced to a crumb like consistency. Add egg yolks. Blitz again and then add the flour and lemon essence. Blitz until mixture forms a ball. Turn out onto floured surface and form into rectangular shape, cover with glad wrap and place into fridge until required.

Remove dough from fridge about an hour before needed so as to soften slightly. Pre-heat the oven to 170°C. Roll out with rolling pin enough of the dough to line tart pan with removable base (25 cms in diameter). Grease tart pan and line with dough. Cut a piece of non stick baking paper to fit inside and up the sides of tart case and fill with baking beans. Bake in a pre-heated oven for about 10 minutes. Remove from the oven, take out the beans and paper and keep the pastry shell at room temperature.

Tart filling:

Pre-heat the oven to 150°C. Break the eggs into a bowl, add the sugar and beat lightly with a wire whisk until the mixture is smooth and well blended. Pour the cream into the egg mixture and mix very lightly with a wire whisk. Stir in the lime juice, zest and finely grated ginger. Place immediately into the pre-heated oven and bake for 40 minutes. When the tart is cooked, separate the tart and base from the ring before it cools completely.

Cut into segments, dust with icing sugar and serve with a blob of softly whipped cream topped with some grated lime zest.

Suggested wines to complement this recipe

Brown Bros. 2008

Chenin Blanc
Esk Valley Black Label 2008

From Nine To Noon

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