Key Lime Tart

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Our Anything But Ordinary Plain Flour makes the most beautiful gluten free pastry so of course we needed a Key Lime Tart recipe for all those citrus lovers!

Gluten Free

Serves 10-12

Ingredients

Pastry

250g Anything But Ordinary Plain Flour

100g powdered coconut sugar (see note)

30g almond meal

Pinch of salt

150g cold butter

1 egg

½ teaspoon vanilla extract

Filling

4 eggs

220g caster sugar

280g butter, cubed

2 teaspoons lime zest, finely grated

250mls lime juice, freshly squeezed

1 teaspoon gelatine powder

1 tablespoon warm water

½ teaspoon matcha tea powder (optional)

Method

Pastry

In a food processor add Anything But Ordinary Plain Flour, powdered coconut sugar, almond meal and salt and pulse to whisk together. Chop the butter into six pieces and add to processor. Combine til butter is reduced to a crumbly texture with the flour. Whisk together the egg and vanilla. With the motor running, slowly pour this into the processor. The mix will form a dough ball pretty quickly. Flour your hands and take out the dough, scraping any mix from the sides and base. Roll into a well formed ball and dust it lightly with flour before patting out to a flat disc. Wrap and rest in the fridge for 30 minutes.

Cut two pieces of baking paper larger than the tart tin you are using. Remove dough from the fridge and place it on one piece of the baking paper that has been lightly floured. Top with the second piece of baking paper and roll to a 30cm/12inch round. Remove the top piece of paper and lift the pastry over a rolling pin and gently peel the other paper off. Unroll the pastry over the tart tin. Working around the edge push the dough into place with your fingers. Trim the top so that it’s even. Prick the base with a fork. Put into the fridge for 20 minutes. Preheat oven to 190 degrees Celsius. Place a piece of baking paper on the pastry and fill with baking beads or rice. Bake for 10 minutes. Remove paper and beads, reduce oven temp to 180 degrees Celsius and bake for 10 - 15 minutes until the pastry is crisp. Set aside to cool

Filling

Put the eggs and sugar in the top of a double boiler or a bowl over a saucepan of boiling water. Whisk together for 10-15 minutes until thick and smooth, over medium heat, to keep the water simmering. Add the butter cubes individually to allow them to melt while stirring. Add the lime zest and juice and stir well. Sprinkle the gelatine over the water in a shallow container and stir til smooth. Quickly whisk into the lime filling and combine til smooth. Depending on the intensity of colour you desire, the matcha tea powder can be stirred into a spoonful of filling to fully dissolve then whisked into the rest.

Pour the filling into the cooled pastry case and refrigerate until set then cover and keep in the fridge for up to 5 days.

Note

Powdered coconut sugar is easily made from coconut sugar whizzed in a high speed blender until fine.