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1
To make the pastry place the flour butter and icing sugar in a food processor and process till the mix forms fine crumbs.
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2
Add in the whole egg and process briefly adding a few drops of chilled water if necessary for the dough to come together almost to a ball.
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3
Wrap the dough in clingfilm and refrigeratefor 10 to 20 min.
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4
Roll the pastry into a 300mm diameter circle and use it to line a 200mm diameter 50mm deep loosebottom tart tin.
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5
Leave the top edge of the pastry overlapping the tin slightly.
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6
Refrigeratein the refrigerator for 20 min.
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7
Line with greaseproof paper and baking beans and bake on the floor of the roasting ovenfor 12 to 15 min.
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8
Remove the paper and beans.
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9
Return to the roasting oven7 to 10 min then brush with beaten egg white and return to the ovenfor 2 to 3 min.
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10
To make the filling whisk the Large eggs gently for 30 seconds then add in the sugar and cream and whisk unfit proportionately combined.
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11
Finally whisk in the lemon and lime juice and the grated lime rend.
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12
The filling mix will thicken suddenly at this point.
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13
Place the tart tin in a roasting tin.
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14
Pour the mix into the cooled pastry case.
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15
Bake on the grid shelf on the floor of the roasting ovenfar 5 min.
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16
Dust with icing sugar return to the ovenfor 15 min till the surface is caramelised and golden.
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17
Lift out of the oventrim the top edge of the pastry level with the top of the tin using a serrated knife.
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18
Place the tin on the floor of the simmering ovenfor 50 to 60 min till the custard is set.
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19
To make the berry ice dissolve the sugar and 100ml water in a saucepan on the simmering plate.
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20
In a food processor process the warm syrup and berries to create a purde.
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21
Freeze till needed.
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22
To make the candied limes use a sharp serrated knife to cut the limes into thin slices.
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23
Dissolve the sugar and 100ml water in a saucepan on the simmering plate then add in the lime slices.
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24
Poach for 15 min in the simmering oventhen drain reserving the syrup.
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25
Set aside till cold.
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26
To serve the tart hot return it to the simmering ovenfor 20 min before serving.
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27
Dust the top with icing sugar and serve with the sorbet and lime slices sprinkled with lime rind and drizzled with the reserved lime syrup.
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28
Crisp meltinthemouth pastry filled with silky limeflavoured custard and served with a dark berry sorbet.
