Lemon & Lime Tart

Ingredients:

1 tart shell baked blind.
340 g caster sugar.
8 large eggs.
350 ml double cream.
200 ml lime juice.
100 ml lemon juice.

Directions:

With this particular tart as it has a moist filling, its most important to egg wash the uncooked tart shell before adding the filling.this adds a sort of waterproof layer and keeps the pastry crisp and short fot longer, bake your tart shell blind,whisk together the sugar and the eggs in a bowl,when they are well mixed. slowly stir in the cream and the juices, put the cooked tart shell back into the oven and then pour the filling into it. 

I find this reduce spillage.bake for around 40-45 min at 180 c until the filling is set but still semi-wobbly in the midle, after cooling for an hour the semi- wobbly filling will have firmed up to the perfect consistency soft and smoth ,if you cut it before it has had time to rest it will pour out or be extremely gooey. you can dust it with a little icing suger if you wish you can serve with a compot of rasberry and strawberries.