Lime and Pistachio Tart
Photography by Manja Wachsmuth.
Anything with lime is high on my list of favourite desserts and this tart ticks all the boxes.
Serves: 8
INGREDIENTS
Base
250 grams plain biscuits (I like to use a coconut biscuit but use your own favourite)
80 grams melted butter
Filling
3 large eggs, size 7
⅓ cup plain flour
½ teaspoon sea salt
1 cup caster sugar
125 grams melted butter
finely grated zest 4 limes
½ cup lime juice
300ml cream
To serve
chopped pistachios and icing sugar, to sprinkle
METHOD
Grease a 20cm springform cake tin and fully line with baking paper.
Preheat the oven to 180°C – not fan bake.
Base: Blitz the biscuits in a food processor until fine crumbs. Add the butter and process again. Tip into the tin and press firmly into the base and ½cm up the sides. Chill until ready to cook.
Filling: Whisk the eggs in a large bowl, Combine the flour, salt and sugar, then gradually whisk into the eggs to make a smooth batter. Whisk in the remaining ingredients. Don’t overbeat, or too much air will be added to the batter. Pour the mixture over the base. Bake for about 45 minutes until the filling is set but still has a slight wobble and the top is lightly golden.
Leave the tart to cool completely in the tin, then cover and refrigerate for several hours for the filling to firm up.
To serve: Remove from the tin and place on a serving plate. Scatter over the pistachios and dust with icing sugar. Serve 8.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!