Some people have some very peculiar allergies. I for one, am allergic to elastoplast plasters and bad beer (unfortunately I’m only lying about one of those, and the real allergy can even result in paper cuts being seriously blown completely out of proportion). The LiveInBaker on the other hand, use to have an allergy to citrus.
The strange thing about her allergy though, is that over time, it went away. This must be due to the copious amounts of tequila and lemons we’ve been through, purely in an effort to desensitize her (so in other words, really just for the sake of getting hammered). Since her allergy has gone away, she has embraced all things citrus, and her latest mission into the kitchen, was nothing less than amazing.
So in the spirit of celebration and World Baking Day, I give you:
(Who-ever-would-have-thought-its-so-hard-to-find-fresh) Limes Tart
- 200g digestive biscuits;
- 30ml brown sugar;
- 60g unsalted butter, melted;
- 1 can condensed milk;
- 125ml castor sugar
- 185ml freshly squeezed lime juice (between 5 – 7 limes)
- zest of 2 limes;
- 4 large egg yolks;
- Pinch of salt.
Preheat the oven to 180 Celsius. Crush the digestive biscuits and 30m ml brown sugar in a blender, until fine crumbs form. Combine with the melted butter. Press mixture into the base and sides of a 23cm tart pan with a removable base. Place pan on a baking sheet and bake until crust is slightly colored, this takes about 10 minutes.
Meanwhile, in a medium bowl, combine condensed milk, lime juice, lime zest, egg yolks, castor sugar and salt. Whisk this until it is smooth.
Pour mixture into warm crust and return to oven. Bake until filling is set around the edges, but still slightly loose in center (around 25 minutes).
Cool completely at room temperature; then refrigerate (it can keep for up to 2 days, if you can resist for that long) until serving time.
When serving we dusted each slice with some icing sugar, using a tea strainer (cause nothing else was available and it looked damn cool) or a mini sift. We would’ve served this with a dollop of mascarpone cheese to cut through the sweet and tart flavour, but unfortunately all the 24 hour Woolies where fresh out.
Alternatives for this recipe, using the left over egg whites are:
- Turning it into a lime meringue tart, by creating a meringue mix and topping the tart with it, browned in the oven;
- Created a duo of deserts, one lime tart and one Pavlova;
- make separate meringues to go on the side.
You may also be wondering about the title of this recipe. And in explaining why, I also need to make a request. Could everyone in Pretoria please stop drinking so much damn tequila, so that I don’t need to drive to 6 different fruit and veg stores just to find some fresh limes.
Happy World Baking Day!
For the inspiration behind this recipe, look here