Posted by CookinMom at recipegoldmine.com May 5, 2001
Recipe courtesy Jamie Oliver
1 tart shell, baked blind8 large free-range eggs12 ounces caster sugar12 ounces double cream7 1/2 ounces lime juice3 3/4 ounces lemon juice
With this particular tart, as it has a moist filling, it?s 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 for longer.
Whisk together the sugar and 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 reduces spillage.
Bake for around 40 to 45 minutes at 350 degrees F or until the filling is set, but still semi-wobbly in the middle (obviously different ovens will cook at different rate so it is good for you to try this tart a couple of times to gauge exactly when you should take it out of the oven).
After cooling for an hour, the semi-wobbly filling will have firmed up to the perfect consistency; soft and smooth. 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 sugar, if you wish. Serve with a huge pile of fresh raspberries or strawberries. Whatever you decide to serve it with should be quite simple so that you let the tart do the talking.
