Lemon And Lime Tart - cooking recipe

Ingredients

2 1/4 cups flour
2 tbsp sugar
8 tbsp (1 stick) unsalted butter, chopped
1 None egg yolk
1 tbsp lemon juice
None None Lime slices and whipped cream, to serve
None None FOR THE FILLING
3 None eggs
1/3 cup sugar
1 1/4 cups heavy cream
1 None lemon, peel finely grated and lemon juiced
2 None limes, peel finely grated and lime juiced

Preparation

Preheat the oven to 375\u00b0F. Lightly grease a rectangular 13 x 4-inch tart pan with removable bottom.
Sift flour into a large bowl. Stir in sugar. Rub in butter until mixture resembles fine breadcrumbs. Add 2 tbsp water, yolk and lemon juice. Mix to a pliable dough.
Turn onto a lightly floured surface and knead gently. Wrap in plastic wrap. Refrigerate for 30 mins.
Roll out pastry between two sheets parchment paper until large enough to line tart pan. Press pastry into pan, trimming edges. Refrigerate for 10 mins. Line pastry with parchment paper and pie weights. Bake for 10 mins. Remove paper and weights. Bake further 10 mins. Set aside to cool. Reduce oven temperature to 325\u00b0F.
For the filling, whisk eggs and sugar in a large bowl. Blend in cream, and citrus peels and juices. Pour filling mixture into cooled crust.
Bake for 35-40 mins until just set. Cool to room temperature. Refrigerate for at least 2 hours until ready to serve. Serve topped with lime slices and whipped cream.