Caramelised Citrus Tart with Dark Berry Ice recipe
information
Preparation time: 50 min, plus cooling, chilling and freezing, Cooking time: 1 hr 50 min, Cals per serving: 875
ingredients
plain flour 250 g (9 oz), sifted
butter 100 g (3 1/2 oz), chilled and diced
icing sugar 100 g (3 1/2 oz), sifted
large egg 1, lightly beaten
large egg white 1, lightly beaten
butter 100 g (3 1/2 oz), chilled and diced
icing sugar 100 g (3 1/2 oz), sifted
large egg 1, lightly beaten
large egg white 1, lightly beaten
For the filling
medium eggs 8
caster sugar 200 g (7 oz)
double cream 568ml carton
lemons and limes 2 lemons and 6 limes, juice of, about 175 ml (6 fl oz) in total
limes 4, rind grated
caster sugar 200 g (7 oz)
double cream 568ml carton
lemons and limes 2 lemons and 6 limes, juice of, about 175 ml (6 fl oz) in total
limes 4, rind grated
For the dark berry ice
caster sugar 75 g (3 oz)
frozen berry mix 500 g (1 lb 2 oz)
frozen berry mix 500 g (1 lb 2 oz)
For the candied limes
limes 2, frozen for 2 hours
granulated sugar 125 g (4 oz)
granulated sugar 125 g (4 oz)
For the caramelised topping
icing sugar sifted, to dust
grated lime rind to decorate
grated lime rind to decorate
method
1. To make the pastry, place the flour, butter and icing sugar in a food processor and whiz until the mixture resembles fine breadcrumbs. Add the beaten whole egg and whiz briefly, adding a few drops of chilled water if necessary for the dough to come together into a ball. Wrap the dough in clingfilm and chill for at least 30 minutes. Preheat the oven to 200°C/180°C fan oven/Gas Mark 6.
2. Roll the pastry into a 30 cm (12 in) diameter circle and use to line a 20 cm (8 in) diameter, 5 cm (2 in) deep, loose-bottomed tart tin. Chill for 20 minutes. Line with greaseproof paper and baking beans and bake for 15 minutes. Remove the paper and beans. Return to oven for 10 to 15 minutes, then brush with the beaten egg white; return to the oven for 2 to 3 minutes, then remove and leave to cool. Reduce the oven temperature to 150°C/130°C fan oven/Gas Mark 2.
3. To make the filling, whisk the eggs gently for 30 seconds, then add the sugar and cream and whisk until evenly combined. Finally, whisk in the lemon and lime juice and the lime rind.The mixture will thicken suddenly at this point - don't be alarmed.
4. Pour the mixture into the cooled pastry case. Bake for 1 hour, or until just set.To stop the custard cracking, cover the surface with foil cut to fit exactly. Cool in the tin for 20 minutes, then unmould. Remove the foil when the tart is completely cool.
5. To make the berry ice, dissolve the sugar and 100 ml (3 1/2 fl oz) water in a small pan over a low heat. In a food processor, process the hot syrup and berries to form a puree. Freeze until needed.
6. To make the candied limes, use a sharp serrated knife to cut the limes into thin slices. Dissolve the sugar in 100 ml (3 1/2 fl oz) water over a low heat, then add the lime slices. Poach for 15 minutes, then drain, reserving the syrup. Set aside until cool.
7. To caramelise the surface, cut the tart into eight pieces and place on a baking sheet. Chill for 1 hour in the freezer. Cover the pastry edges with foil to stop them burning. Dust each slice liberally with icing sugar and place the baking sheet under a preheated grill for 2 to 4 minutes until the icing sugar caramelises. Serve with the dark berry ice and lime slices, sprinkle with lime rind and drizzle with the reserved lime syrup.
2. Roll the pastry into a 30 cm (12 in) diameter circle and use to line a 20 cm (8 in) diameter, 5 cm (2 in) deep, loose-bottomed tart tin. Chill for 20 minutes. Line with greaseproof paper and baking beans and bake for 15 minutes. Remove the paper and beans. Return to oven for 10 to 15 minutes, then brush with the beaten egg white; return to the oven for 2 to 3 minutes, then remove and leave to cool. Reduce the oven temperature to 150°C/130°C fan oven/Gas Mark 2.
3. To make the filling, whisk the eggs gently for 30 seconds, then add the sugar and cream and whisk until evenly combined. Finally, whisk in the lemon and lime juice and the lime rind.The mixture will thicken suddenly at this point - don't be alarmed.
4. Pour the mixture into the cooled pastry case. Bake for 1 hour, or until just set.To stop the custard cracking, cover the surface with foil cut to fit exactly. Cool in the tin for 20 minutes, then unmould. Remove the foil when the tart is completely cool.
5. To make the berry ice, dissolve the sugar and 100 ml (3 1/2 fl oz) water in a small pan over a low heat. In a food processor, process the hot syrup and berries to form a puree. Freeze until needed.
6. To make the candied limes, use a sharp serrated knife to cut the limes into thin slices. Dissolve the sugar in 100 ml (3 1/2 fl oz) water over a low heat, then add the lime slices. Poach for 15 minutes, then drain, reserving the syrup. Set aside until cool.
7. To caramelise the surface, cut the tart into eight pieces and place on a baking sheet. Chill for 1 hour in the freezer. Cover the pastry edges with foil to stop them burning. Dust each slice liberally with icing sugar and place the baking sheet under a preheated grill for 2 to 4 minutes until the icing sugar caramelises. Serve with the dark berry ice and lime slices, sprinkle with lime rind and drizzle with the reserved lime syrup.
serving amount
serves: 8
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