Preparation time is 30minutes
Cook time is 45minutes
Total time is 1hours 15minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
6
- 125grams plain flour
- 75grams icing sugar
- 1 pinch salt
- 75grams cold butter, cubed
- 25grams cocoa powder
- 3 eggs
- 125grams golden caster sugar
- 3/4 cup double cream
- 1 lemon, zest and juice
- 1 lime, zest and juice
Nutrition per serving
1970kJ / 468Cal
1970 Kilojoules or 468 Calories
23% of daily energy intake*
Protein
6.6grams
Fat
25.7grams
Carbs
52.2grams
Sugars
35.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Sift the flour and icing sugar into a mixing bowl with a pinch of salt. Add the butter and cocoa powder, and rub together with your fingertips until the mixture resembles fine breadcrumbs. Add some iced water little by little, about 1-2 tablespoons altogether, and pull the mixture together until it comes away from the sides of the bowl. Wrap in cling film and place in the refrigerator for 30 minutes.
Step 2 of 3
Preheat the oven to 200°C. Roll the pastry out on a lightly floured surface and use to line the tin. Line with baking parchment, then fill with ceramic baking beans. Bake in the oven for 15 minutes, then remove the beans and paper and set to one side. Turn the oven down to 170°C.
Step 3 of 3
Put the eggs and sugar in a mixing bowl and whisk with an electric hand whisk until pale and creamy. Add the cream, the zest and juice of the lemon and lime, and stir to combine. Pour the mixture into the tart case and smooth the top. Bake for 30-35 minutes or until set. Allow to cool to room temperature, then serve.
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