LEMON AND LIME TART
INGREDIENTS (MAKES 1)
1 sheet Borg's sweet shortcrust pastry
1 cup rice
150g castor sugar
150mL Ashgrove cream
icing sugar for dusting
Preheat oven to 180 degrees.
Line a cake tin with the pastry sheet, remove the edges and dock with a fork. Place a sheet of Glad baking paper on top of the pastry and pour the rice on top to prevent the pastry from rising. Cook in the oven for 20 minutes.
Move onto making the filling. Crack the eggs into a mixing bowl and whisk with the sugar. Keep whisking until the sugar has dissolved into the eggs. Add the lemon and lime juice and whisk in the cream and a pinch of salt.
Transfer the filling into the pastry mould and back into the oven for 20-25 minutes.
Dust with icing sugar and serve.