Print
Email
Add a photoServings: 1
Ingredients
- 1 tsp Sugar
- Â Â Grated zest of lime
- 180 gm Plain flour
- 110 gm Unsalted butter
- 1 pch Salt
- 2 tsp Thick cream
- 2 x Egg yolks
- 300 ml Lime juice, not cordial
- 3 x Large eggs
- 1 x Egg yolk
- 150 gm Sugar
- 100 gm Unsalted butter
- 6 x Ripe apricots
- 100 gm Caster sugar
Directions
- Place the sugar, salt, zest and butter in a processor and pulse till breadcrumbs appear. Add in the egg yolks and cream and process till it balls.
- Wrap in cling film and chill for an hour. Line a 23cm flan ring and bake blind for about 20 min.
- Meanwhile, blend the arrowroot with the lime juice to dissolve. Add in the Large eggs and sugar and beat. Cook over a low heat till thickened. Don't allow to boil. Beat in the butter and allow to boil. Take from the heat and return to cool bowl. Beat in the butter and allow to cold for a bit. Fill the tart case and bake for 20-25 min at 200C. Allow to go cool and brulee if you like. Serve with creme fraiche or possibly sweetened cream.
- To make the sauce, stone the apricots and blend with the sugar. Heat over a low heat to dissolve the remaining sugar, sieve and serve with the tart.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
