Lime Tart 酸柑塔

This pretty lime tart is so easy to make! The fragrant chocolate tart shell is a bit crisp on the day it was baked and the custard lime filling is very refreshing, tangy and tantalizing, a great dessert to serve with a hot cup of British tea. I made the lime tarts into 4 round small 5 inch size, so that I can give away to friends, nicely packed without cutting them. You can even make the lime tart into mini sizes for individual serving especially for gathering or birthday party.

Lime Tart

Author Ann Low

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Ingredients

 

• Chocolate crust pastry
• 125 g butter
• 60 g icing sugar
• 1 small egg - about 25g, lightly beaten
• 1/2 tsp vanilla extract
• 220 g plain flour
• 20 g cocoa powder （I used Hershey)
  
  Lime filling
• 2 eggs - 65g each with shell
• 70 ml whipping cream - dairy whipping cream
• 90 ml fresh milk
• 70 ml lime juice
• 90 g caster sugar
• 1 tsp lime zest
• 1-2 drops green colouring

Instructions

 

• Chocolate pastry - Beat butter and icing sugar until fluffy, then add gradually add in vanilla extract and beaten egg and mix well.
• Sift plain flour and cocoa powder together and pour into butter mixture and mix well to form into a soft chocolate dough.
• Divide chocolate dough into 4 portions and place them into 4 pieces, 5 inch (12cm) round tart pans (line bottom with parchment paper). Press dough evenly into tart pan. Then prick holes on dough and bake in preheated oven at 180 deg C for 15 minutes. Remove and set aside.
• Lime filling - Combine all the lime filling ingredients together, gently mix well and pass through a sift. Then pour lime liquid mixture evenly into tart pans.
• Bake in preheated oven at 180 deg C for 15 mins to just set. Leave lime tarts to cool and serve or chill for 2-3 hours before serving.

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酸柑塔

*这甜品真的很好吃又容易做！巧克力饼底有点酥酥的，酸柑馅料又酸酸甜甜，很清晰。再配上一杯红茶，真的很享受！

材料：

巧克力塔皮

• 125克 牛油
• 60克 糖粉，过筛
• 1个 小鸡蛋，约25克打撒
• 1/2茶匙 香草香精
• 220克 普通面粉
• 20克 可可粉 （我用Hershey牌子）

酸柑馅料

• 2个 全蛋 （65克一个）
• 70毫升 谈奶油
• 90毫升 牛奶
• 90克 细砂糖
• 70毫升  酸柑汁
• 1粒  酸柑皮屑
• 1-2滴 青色素

做法：

1. 巧克力塔皮 – 将牛油及糖粉过筛入碗中，慢慢倒入香精和蛋液，拌匀。
2. 筛入面粉和可可粉，拌匀至巧克力软面团。
3. 将巧克力面团分成4份,放在4个12cm （5寸）活动底塔模，底部铺纸。将面团压平，用叉子在塔皮上扎孔。然后送入预热烤箱摄氏180度，烤15分钟至刚凝固即可。塔皮烤好后从烤箱取出备用。
4. 酸柑馅料 – 将所有馅料混合在一起，轻轻的搅拌均匀。然后过滤蛋液，倒入皮挞内。
5. 送入预热烤箱摄氏180度，烤约15分钟至蛋液刚刚凝固即可。酸柑塔待凉或放入冰箱冷藏2-3小时即可享用。

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