- 3 eggs
- ½ cup plain flour
- ½ teaspoon sea salt
- 1 cup caster sugar
- 125 grams butter, melted
- finely grated zest 3 large limes
- ½ cup lime juice
- 300 ml cream
- 2 tablespoons sliced almonds
- 1 punnet fresh raspberries
- icing sugar for dusting
- softly whipped cream for serving
24 cm loose-based cake tin greased and lined fully with baking paper. Wrap the base of the tin in foil to prevent any filling leaking out.
Place a flat baking tray in the oven to preheat.
Preheat the oven to 170˚C.
Whisk the eggs in a large bowl then gradually whisk in the flour and salt to make a smooth batter.
Whisk in the remaining ingredients in the following order, ensuring each one is incorporated before adding the next: sugar, butter, lime juice, cream and then the zest. Don’t over beat or too much air will be added.
Remove the baking tray from the oven and place the cake tin on top. Pour in the mixture and bake for 10 minutes then remove the tart from the oven and quickly scatter over the almonds.
Bake for a further 35 minutes or until the filling is just set and the top is lightly golden.
Leave the tart to cool completely in the tin then cover and refrigerate until the filling has firmed up.
Once set, bring the tart back to room temperature to serve.
To serve: Release the clip and remove the side of the tin. Carefully peel off the baking paper and discard. Scatter over the raspberries, dust with icing sugar and serve with cream if desired.
To cut into wedges, dip a sharp knife into hot water, wiping and reheating the knife between each slice.
Serves about 8 lucky people