A classic dessert that is a great example of citric acid and sweetness combining to make something irresistible. Handle the shortcrust pastry as little as possible, for a light result.


Ingredients
Feeds 6. Takes 1 hour 45 mins plus resting.

FOR THE SWEET SHORTCRUST PASTRY

150g butter
275g plain flour
2tbsp sugar
Up to 3tbsp icy cold water

FOR THE FILLING

8 eggs
200g caster sugar
85ml fresh lemon juice
15ml (1tbsp) lime juice (or 100ml lemon juice)
200ml double cream

Chop butter into small pieces and whizz in the food processor with flour and sugar until the mixture is like gravel. Add the chilled water, drop by drop, as the motor is running, until the mixture forms a soft dough. Wrap in plastic and chill for 30 minutes.

Heat the oven to 180C/Gas mark 4.

Roll out the pastry on a lightly floured bench. Butter and flour a 23cm flan tin with removable base. Line the tin with pastry dough and trim the edges. Prick the bottom with a fork, cover with foil and fill with uncooked beans or pastry weights. Bake for ten minutes until firm but not browned. Remove foil and beans and return to oven for five minutes to further dry the pastry.

Remove the tart base and lower the oven temperature to 160C/Gas mark 3.

Beat the eggs and sugar until creamy. Whisk in the lemon and lime juice with a light hand, then the double cream. Strain the filling into the pastry case (you may not need all of it) and bake for 45 minutes, or until the filling has set and the crust has begun to brown. (Cover with foil if it over-browns.) Cool to room temperature and remove from the tin. Dust with a thick layer of icing sugar just before serving.

Times Recommends

• How to season a wok
• Chicago Rib Shack hits back at its critics
• Gordon Ramsay: Indian barbecue