Candied Lime Tart

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Crust:

2 cups unbleached all purpose flour

1/2 cup butter, frozen and cut into small cubes

2 eggs, yolks

1/2 cup icy cold water
2 tablespoons lime zest
1/2 cup superfine sugar

Pinch salt

Place all the ingredients in a food processor and pulse until it resembles bread crumbs. Form into a ball, wrap in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 325 F.

Roll out pastry dough. Place in a prepared 12 inch by 12 inch tart pan or similar, making sure to also cover sides. Line pie crust with parchment paper and fill with pie weights or dried beans. Bake blind for 15 minutes or until baked and a golden color. Remove from heat, remove pie weights and parchment paper. Set aside.

Custard:

12 large eggs, yolks only

3/4 cup superfine sugar

3 lime, juiced and zested

4 cups fresh cream

Bring cream to a simmer. Remove and let stand for 10 minutes. Whisk together egg yolks and sugar until light and fluffy. Whisk in warm cream slowly and continue whisking until creamy and well combined. Add lime zest and juice and stir to just combine. Pour into cooled pie crust.

Bake for about 40 to 50 minutes or until the edges are set and the middle is slightly wobbly. Leave to cool completely in the pan. Arrange candied lime on top. Refrigerate for up to 4 hours before serving.

Candied Lime:

4 large lime, thinly sliced

1 cup of superfine sugar (plus 2 tablespoons)

1 cup of water

Blanch lime quickly for about 2 minutes. Drain. Using the same pot, combine water and sugar. Bring to a simmer, add lime slices. Simmer for 30 minutes. Drain and spread out to cool on a wire rack. When limes are dry, coat both sides with sugar.

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