Baking, Something fruity, Something sweet, Tarts

Lemon / lime cheese tart

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This makes a beautiful dessert. It’s a tart tart with, nice and lemony but also creamy. It can be made with a lemon or a couple of limes depending what you have available.

So what do you need?

For the pastry

  • 250g sifted plain (all purpose) flour
  • 1tbsp icing sugar
  • 125g unsalted butter
  • pinch salt
  • the yolk of a free range egg
  • a few tbsp cold water

For the filling

  • 75g caster sugar
  • 1 lemon / 2 limes
  • 350g cream cheese
  • 1 egg and the yolks of 3 more free range eggs
  • 2 tsp vanilla essence

So what do you do?

Start by making the pastry. I put the butter, salt, sugar and flour in my food processor and blended it together to form breadcrumbs then I added the egg yolk and blended again it should start to come together but may need a tbsp. or two of cold water to come together into a ball. Then put this in a plastic bag / cling film and allow to rest in the fridge for 30 minutes. Then grease a 23/24cm loose leaf tart tin. Take the pastry out of the fridge and allow if to come to soften for a few minutes and then roll it out so that it will cover your tart tin. Line the tart tin with the pastry, prick the bottom of the pastry in a few places with a fork, and put it in the fridge for about 10 mins while your oven heats up to 200 degrees F / 400C. Then cover the pastry with foil pushed down into the tin and fill it with dried beans, this will stop the pastry rising, and blind bake it in the oven for 10 mins. then remove the lining and put back in the oven to dry out. You can then ‘paint’ the pastry case with egg white and put it back in the oven for about 3 mins to seal it. Then take the pastry case out of the oven.

While you are blind baking the pastry  you can make the filling. Put the sugar and the grated zest of the lemon or limes in your food processor (or a bowl) and blend together until the zest dissolves and the sugar becomes damp. Then add the vanilla essence and the juice of the lemon / limes and mix together. Next add cream cheese and eggs and mix everything together to a smooth batter and then pout this into the pastry case  and put it back in the oven to bake for about 25 minutes until set and golden on top. Keep an eye on it as a couple of minutes can make the difference from golden to burnt. Allow to cool and serve with a dusting of icing sugar.

This is from a recipe in

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One thought on “Lemon / lime cheese tart

  1. Pingback: Treacle tart | copymydinner

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