2 1/4 cup (250 g) plain flour (All purpose), sieved
3/4 stick + 1 tbsp (3 1/2 oz) 100 g butter, chilled and diced
7/8 cup (100 g) icing sugar (confectioners sugar), sieved
1 large egg, lightly beaten
for the filling
8 medium eggs
1 cup (200 g) caster sugar (superfine granulated)
500 ml (1 pint) double cream (heavy cream)
juice of 2 lemons and 6 limes
grated rind of 4 limes
for the dark berry ice
1/3 cup (65 g) caster sugar (superfine granulated)
500 g (1 lb 2 oz) frozen berry mix
2 limes, frozen for 2 hours
2/3 cup (130 g) granulated sugar
icing sugar (confectioners sugar) to dust
grated lime rind to decorate
to make the pastry
1. Put the butter, flour and icing sugar in a food processor and process until the mixture forms fine crumbs.
2. Add the beaten egg and process briefly, adding a few drops of chilled water if necessary for the dough to come together in a ball.
3. Wrap dough in clingfilm and chill for 30 minutes.
4. Roll pastry into a 30.5 cm (12 inch) diameter circle and use to line a 20.5 cm (8 inch) diameter, 5 cm (2 inch) deep loose-bottom tart tin. Chill for 20 minutes.
5. Line with greaseproof paper and baking beans and bake at 200°C (400°F/ gas 6) for 15 minutes.
6. Remove paper and beans. Return to the oven for 10-15 minutes, then brush with beaten egg white; return to oven for 2-3 minutes.
to make the filling
1. Whisk the eggs gently for 30 seconds, then add the sugar and cream and whisk until evenly combined.
2. Finally, whisk in the lemon and lime juice and the grated lime rind. The mixture will thicken suddenly.
3. Pour mixture into the cooked pastry case. Bake at 150°C (300°F/gas 2) for 1 hour or until just set.
4. To stop the custard cracking, cover the surface with tin foil, cut to fit exactly. Cool in the tin for 20 minutes, then unmould.
5. Remove tin foil when the tart is completely cool.
to make the berry ice
1. Dissolve the sugar and 100 ml (4 fl oz) water over a low heat.
2. In a food processor, process the hot syrup and berries to form a puree. Freeze until needed.
3. To make the candied limes, use a sharp serrated knife to cut the limes into thin slices.
4. Dissolve the sugar and 100 ml (4 fl oz) water over a low heat, then add the lime slices.
5. Poach for 15 minutes then drain, reserving the syrup. Cool.
6. To caramelise the surface, cut the tart into eight pieces and place on a baking sheet. Freeze for 1 hour.
7. Cover the pastry edges with foil to stop them burning.
8. Dust each slice with sieved icing sugar and place the baking sheet under a hot grill for 2-4 minutes until the icing caramelises.
9. Serve with the sorbet and lime slices, sprinkled with lime rind and drizzled with the reserved lime syrup