“I’m a huge fan of the lime pie at Newmarket in St Kilda. I am keen to give it a whirl at home – may I have the recipe?”
Sarah Sharp, Albert Park, Vic
Ingredients
Pastry
Method
Main
1.For the pastry, beat butter and sugar in an electric mixer until pale and creamy (6-8 minutes). Add eggs one at a time, beating well between each addition, then stir in flour and ½ tsp fine salt. Turn out onto a work surface and knead lightly until a dough forms (3-4 minutes). Pat into a flat disc, wrap in plastic wrap and rest at room temperature for 30 minutes. Roll pastry between 2 sheets of baking paper to 3mm thick. Remove top layer of baking paper, invert pastry into a 30cm diameter round tart tin and press pastry into edges, allowing it to overhang slightly. Refrigerate to rest (30 minutes).
2.Preheat oven to 160C and blind-bake pastry until pale golden (40-45 minutes). Remove paper and weights, brush with eggwash and bake until crisp (4-5 minutes). Cool on a wire rack and trim excess pastry.
3.For lime filling, lightly whisk eggs in a bowl, add sugar and whisk to just combine. Whisk in cream, then gradually whisk in lime juice and set aside for bubbles to settle (10-15 minutes). Meanwhile, reduce oven to 125C. Place tart shell on a baking tray lined with baking paper. Pour lime custard into shell and bake until set with a slight wobble in the centre (45-50 minutes). Cool completely, then remove tart from case and serve with scoops of passionfruit sorbet.
Note The Newmarket team makes its own sorbet but here we’ve substituted a store-bought one.
Notes
