Lime Tart – Mc

* For a baking tray of 30 cm ø

1. preheat the oven to 200 °C. Cover baking tray with parchment paper. Place the dough in the baking tray. Prick the bottom of the dough with a fork. Cut a circle from the parchment paper in the size of the base and place it on the dough. Cover with legumes or possibly a smaller baking sheet (for weight). Bake blind for 10 min. Next, remove the parchment paper together with the “weighting”.

Bake the pastry base repeatedly for 10 min until golden brown. Reduce oven temperature to 140 °C.

For the filling, grate the zest from one lime and squeeze the juice from all limes. Mix both with eggs and sugar until white foamy. Whip the cream until fluffy and fold in. Pour onto the pastry base. Bake for about 45 minutes in the lower half of the oven until the lime mixture has set. Serve cold.

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