Caramelised Citrus Tart with Dark Berry Ice

Caramelised Citrus Tart with Dark Berry Ice

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Servings: 8
Calories: 790

Ingredients
 

  • 2 1/4 cup plain flour All purpose, sieved
  • 3 1/2 oz butter chilled and diced
  • 7/8 cup icing sugar confectioners sugar, sieved
  • 1 large egg lightly beaten

for the filling

  • 8 medium eggs
  • 1 cup caster sugar superfine granulated
  • 1 pint double cream heavy cream
  • juice of 2 lemons
  • 6 limes
  • grated rind of 4 limes

for the dark berry ice

  • 1/3 cup caster sugar superfine granulated
  • 1.1 lb frozen berry mix
  • 2 limes frozen for 2 hours
  • 2/3 cup granulated sugar
  • icing sugar confectioners sugar to dust
  • grated lime rind to decorate

Instructions

  • to make the pastry
  • Put the butter, flour and icing sugar in a food processor and process until the mixture forms fine crumbs.
  • 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.
  • Wrap dough in clingfilm and chill for 30 minutes.
  • 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.
  • Line with greaseproof paper and baking beans and bake at 200°C (400°F/ gas 6) for 15 minutes.
  • 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

  • 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 grated lime rind. The mixture will thicken suddenly.
  • Pour mixture into the cooked pastry case. Bake at 150°C (300°F/gas 2) for 1 hour or until just set.
  • To stop the custard cracking, cover the surface with tin foil, cut to fit exactly. Cool in the tin for 20 minutes, then unmould.
  • Remove tin foil when the tart is completely cool.

to make the berry ice

  • Dissolve the sugar and 100 ml (4 fl oz) water over a low heat.
  • In a food processor, process the hot syrup and berries to form a puree. Freeze until needed.
  • To make the candied limes, use a sharp serrated knife to cut the limes into thin slices.
  • Dissolve the sugar and 100 ml (4 fl oz) water over a low heat, then add the lime slices.
  • Poach for 15 minutes then drain, reserving the syrup. Cool.
  • To caramelise the surface, cut the tart into eight pieces and place on a baking sheet. Freeze for 1 hour.
  • Cover the pastry edges with foil to stop them burning.
  • Dust each slice with sieved icing sugar and place the baking sheet under a hot grill for 2-4 minutes until the icing caramelises.
  • Serve with the sorbet and lime slices, sprinkled with lime rind and drizzled with the reserved lime syrup
Calories: 790 kcal
Carbohydrates: 107 g
Protein: 12 g
Fat: 38g
Saturated Fat: 22 g
Trans Fat: 1 g
Cholesterol: 292 mg
Sodium: 185 mg
Potassium: 264 mg
Fiber: 5 g
Sugar: 70 g
Vitamin A: 1509 IU
Vitamin C: 24 mg
Calcium: 103 mg
Iron: 3 mg
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