I have a similar recipe including chilli, which I (and some others) love, but my regular tasters prefer the tart without it. I used only soured cream here (no double cream), so this version whilst having more sugar is also pleasingly tangy – and still GF.
The candied lime slices are easy and make a stylish decoration.
Serves: 12 – 16
For the pastry:
- 200g gluten-free flour, plus additional for rolling
- 1/2 tsp ground cinnamon
- 75g icing sugar
- 25g ground almonds
- 1 unwaxed lime, finely grated zest only – save the juice for the filling
- 90g cold unsalted butter, cubed; plus additional to grease tin
- 1 large egg, beaten (62-70g when weighed in its shell)
For the filling:
- 1 unwaxed lime, juice only (see Pastry Ingredients)
- 300ml soured cream
- 200ml whole milk
- 2 tsp instant coffee granules
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg or mace
- 1/8 tsp ground cloves
- 150g golden granulated or golden caster sugar (white will suffice)
- 400g dark baking chocolate (minimum 70% cocoa solids), broken into squares
- 2 large eggs, beaten (125-135g in total when weighed in their shells)
- Icing sugar, to decorate (optional)
For the candied lime slices:
- 2 unwaxed limes
- 150g white granulated or caster sugar, plus additional for dusting as required
- 350ml water
- 1 large mixing bowl
- 2 small bowls (for beaten eggs and used baking beans)
- A round, loose-based pie, tart or flan tin, 24-25cm in diameter and at least 3cm deep
- Greaseproof / parchment paper
- A rolling pin
- Baking beans or beads for blind-baking
- A pastry brush
- 1 heavy-bottomed saucepan
- A chopping board and very sharp knife
- 1 large / deep frying pan
- A manual whisk
- A cooling rack
- An icing sugar duster (optional)
Making the pastry (see Pastry footnote):
- Stir the flour, cinnamon, sugar, almonds, and lime zest in a large bowl with a fork. Add the cold butter and rub in with your fingers until you have a consistency like breadcrumbs.
- Add no more than 1/4 of the beaten egg, and mix with your fingers just until fully combined. Pull it together into a ball – if it seems too terribly crumbly, add a drop or two more of the egg just until the ball holds together. Flatten it into a thick disc and wrap in clingfilm. Put into the fridge for at least an hour, or overnight (see Overnight Prep footnote).
- Preheat oven to 190 C (170 C fan-assisted). Grease your tin and line generously with paper.
- Lightly flour a work surface and a rolling pin. Roll out the chilled dough approximately the thickness of a pound coin, to fit the tin so the pastry goes at least 3cm up the sides. If you’re using a fluted tin, ensure the pastry is pushed into each nook and cranny through the lining paper. Lightly prick it all over with a fork.
- Cover the pastry with more baking paper, and pour in baking beads/beans. Blind-bake for around 10 minutes, then remove from the oven. Tip out the beads/beans into a bowl to cool, and discard the covering paper. Return the tin to the oven and bake for an additional 10 minutes, just until the pastry’s browned.
- Remove the tin from the oven, and brush the pastry all over with the remainder of the pastry egg to seal it for the filling.
Making the filling:
- Turn the oven down to 150 C (130 C fan-assisted).
- Heat the lime juice, soured cream, milk, coffee, spices, and sugar in a pot on the hob until it’s almost reached the boil. Remove from the heat, add the chocolate pieces, and whisk manually until the chocolate is fully melted. Add the 2 beaten eggs a bit at a time, whisking vigourously all the while to avoid scrambling.
- Pour the filling into the pastry case and bake for around 30 minutes, until set – i.e. the centre has only a small wobble when you wiggle the tin. Remove the tin from the oven and place on a cooling rack; leave to cool while you make the candied lime, or about 1 hour.
Making the candied lime slices, and serving:
- Quarter each lime lenthways, then slice each section thinly (about 1/4″ wide).
- Bring the sugar and water to the boil in a large frying pan, and add the lime slices. Let them boil around 10 minutes, flipping them over once or twice.
- Reduce the heat to a simmer, and leave until the liquid has reduced to a thick syrup (approx. 30 minutes), flipping occasionally.
- Remove the lime slices to some greaseproof paper, pour/drizzle the remaining syrup over each, and allow to cool. If they’re a bit too sharp for your liking, sprinkle a pinch of caster sugar over each.
- Turn out the tart from the tin and remove the lining paper when fully cooled, then place the lime slices. You can also dust with icing sugar if you like.
- It’s best to use a hot knife to slice this – run the knife under very hot water, then dry with a towel.
You don’t want the dough to be too damp, even though wetter pastry is easier to handle – it can be really tough in the baked tart, and it can also shrink out of shape when baked. Err on the side of just a teeny bit too crumbly – you’ll work it together when you roll it out, and you can always patch up in the tin.
It takes MUCH less egg than you think it will – so start with only 1/4 of a large beaten egg.
To save time on the day of baking, you can make the pastry the night before (Steps 1 & 2) and leave in the fridge to chill. If doing this, you can make the candied lime slices too, and leave them overnight on the counter.