Lemon and lime cream tart

Name: Lemon and lime cream tart
Yield: Makes 1 tart
Ingredients: 1 tart case, baked blind (see page 214); 340g/12oz caster sugar; 8 large free-range eggs; 350ml/12fl oz double cream; 200ml/7½fl oz lime juice; 100ml/3¾fl oz lemon juice

Vegetarian

Not Too Tricky

makes 1 tart

About the recipe

This tart's one of my favourite combinations – lemon and lime to me is so much more refreshing than just plain old lemon. If you want to bring out the fragrance of the lime even more, simply grate the zest of 4 limes and add to the filling mix at the beginning. This filling isn't made from a curd recipe, it's gently baked in the oven after you have baked the pastry shell blind, so you are left with a really soft and silky filling and a short and crisp pastry shell.

The Naked Chef, p217

nutrition per serving

Calories

25%

Fat

42%

Saturates

83%

Sugars

44%

Salt

Protein

16%

Carbs

22%

Fibre

of an adult’s reference intake

Recipe From

The Naked Chef

By Jamie Oliver

BUY THE BOOK

Ingredients

1 tart case, baked blind (see page 214)

340g/12oz caster sugar

8 large free-range eggs

350ml/12fl oz double cream

200ml/7½fl oz lime juice

100ml/3¾fl oz lemon juice

Method

Find the recipe!

For the full recipe, head to page 217 of The Naked Chef.

Tags

The Naked Chef Lemon Lime Dessert Vegetarian

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