With this pretty tart – in which a mouthwatering mixture of fresh limes and strawberries top a creamy rich but thin filling encased in crisp sweet pastry — you will feel you have produced something extra special which might have come from a smart patisserie.
To make the pastry, melt the butter, then set aside. Sift the flour, salt and caster sugar into a bowl. Add the egg yolks and mix well, then pour in the melted butter and mix until the dough sticks together and forms a ball. Chill for at least 1 hour before shaping. If it is too firm for rolling, let it soften at room temperature first. Roll out to a circle and line a
Meanwhile, put the lime slices in a small saucepan and just cover with water. Simmer, covered, for 20 minutes. Strain off
Put the soft cheese into a bowl and mix in the cream and caster sugar. Gradually stir in the lemon juice, then the beaten eggs. Mix thoroughly and lightly stir in the lemon rind. Pour into the chilled pastry case.
© 1991 All rights reserved. Published by Websters International.