Tarte au citron verte

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




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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Carlton Food Network

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