Page 27 - PowerPoint Presentation

Lime tart with passion

fruit sauce

Ingredients Method

1 tablespoon arrowroot 1. First make the pastry. Sift the flour into a mixing bowl.
300 ml fresh lime juice Dice in the butter and rub in until absorbed. Mix in the
sugar and salt. Break in the egg and bring together to
4 eggs, beaten form a pastry. Cover and chill in the refrigerator for 30
150 g sugar minutes.
100 g butter, chilled and diced 2. Preheat the oven to 180ºC/gas 4. Roll out the pastry
Icing sugar, for dusting to 4mm thickness. Use the pastry to line a 24cm loose-
based tart tin. Prick the base with a fork all over. Chill the
250 g plain flour pastry case for at least 3 hours.
125 g butter 3. Preheat the oven to 180ºC/gas 4.
15 g caster sugar
1/2 teaspoon salt 4. Line the chilled pastry case with foil and fill with
baking beans. Bake blind for 15 minutes, then remove
1 egg the foil and baking beans and bake the pastry case for 5-
For the passion fruit sauce: 10 minutes to crisp up the pastry. Remove the pastry
case from the oven, leaving the oven on.
10 passion fruit
150 g caster sugar 5. Mix the arrowroot with a little of the lime juice in a
bowl, then stir in the remaining lime juice.
Knob of butter, (if needed)
6. Pour the lime juice mixture into a saucepan. Break in
the eggs and the sugar, mixing thoroughly.
7. Cook over a very low heat, stirring constantly, until the
lime and egg mixture begins to thicken. Beat in the
butter and set aside to cool.
8. Fill the blind baked pastry case with the lime mixture.

9. Bake at 180ºC/gas 4 for 20 minutes. Do not overcook
or the filling with curdle. Set aside to cool.
10. To make the passion fruit sauce, halve the passion
fruits and scoop the pulp into a saucepan. Add the sugar
and simmer gently for 5 minutes.
11. Pour the passion fruit sauce into a food processor
using the plastic blade. Process for 1 minute. Pass the
sauce through a sieve. Stir in a knob of butter if any scum
appears on the surface. Chill the passion fruit sauce until
serving.
12. To serve dust the tart with icing sugar and serve with
the passion fruit sauce.