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Ingredients
- 9 x Large eggs
- 350 gm Caster sugar
- 300 ml Double cream
- 150 ml Lime juice
- 150 ml Lemon juice
Directions
- 1 Bake the tart shell blind. Egg wash or possibly glaze the tart shell for a waterproof layer before adding the moist filling. Whisk together the sugar and Large eggs in a bowl or possibly mixer.
- 2 When well incorporated, slowly stir in your cream and juices. Once you've glazed the tart that will take about 10 min at 150c, carefully pour in the filling to the very top and return to the oven - do not spill any filling over the edges of the pastry.
- 3 Bake for 40-45 min by that time the filling should be set but still semi-wobbly in the middle.
- 4 The reason for this is which, after it has cooled for an hour, it should be like cutting butter. If you cut it before then, it will pour out or possibly be very gooey, and if you leave it too long it will be too hard.
- 5 You can dust with a little icing sugar if you wish. Serve with a huge pile of fresh raspberries or possibly strawberries, or possibly something else quite simple.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1055g | |
| Calories 1305 | |
| Calories from Fat 914 | 70% |
| Total Fat 102.96g | 129% |
| Saturated Fat 50.35g | 201% |
| Trans Fat 0.0g | |
| Cholesterol 2077mg | 692% |
| Sodium 747mg | 31% |
| Potassium 1337mg | 38% |
| Total Carbs 40.82g | 11% |
| Dietary Fiber 1.2g | 4% |
| Sugars 10.15g | 7% |
| Protein 65.24g | 104% |
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