Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Sugar |
| \N \N | Grated zest of lime |
| 180 grams | Plain flour |
| 110 grams | Unsalted butter |
| 1 pinch | Salt |
| 2 teaspoons | Thick cream |
| 2 \N | Egg yolks |
| 300 millilitres | Lime juice; not cordial |
| 3 \N | Eggs |
| 1 \N | Egg yolk |
| 150 grams | Sugar |
| 100 grams | Unsalted butter |
| 6 \N | Ripe apricots |
| 100 grams | Caster sugar |
PASTRY
FILLING
SAUCE
Place the sugar, salt, zest and butter in a processor and pulse until breadcrumbs appear. Add the egg yolks and cream and process until it balls.
Wrap in cling film and refrigerate for an hour. Line a 23cm flan ring and bake blind for about 20 minutes.
Meanwhile, blend the arrowroot with the lime juice to dissolve. Add the eggs and sugar and beat. Cook over a low heat until thickened. Do not allow to boil. Beat in the butter and allow to boil. Take from the heat and return to cold bowl. Beat in the butter and allow to cool for a bit. Fill the tart case and bake for 20-25 minutes at 200C. Allow to go cold and brulee if desired. Serve with creme fraiche or sweetened cream.
To make the sauce, stone the apricots and blend with the sugar. Heat over a low heat to dissolve the remaining sugar, sieve and serve with the tart.
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