Lime Tart. Chef Paul O'Neill

Lime Tart, Coconut and Lemongrass Sorbet

by Chef Paul O’Neill from Hattusa, Berwick Lodge, Bristol

Ingredients for four servings:

Pastry

  • Zest Of 1 Lime
  • 1⁄2 Tsp. Ground Ginger
  • 150G Cold Diced Butter
  • 230G Plain Flour
  • 1 Egg
  • 1 Egg Yolk
  • Pinch Of Salt

Tart Filling

  • Zest Of 5 Limes
  • 375Ml Fresh Lime Juice
  • 600G Caster Sugar
  • 470Ml Double Cream
  • 8 Eggs

Coconut And Lemongrass Sorbet

  • 400G Coconut Milk
  • 200G Sugar
  • 1 Bunch Of Lemongrass

Method:

To make the pastry, rub the butter, flour, lime zest, salt and ginger together to a breadcrumb consistency. Add the sugar, egg and egg yolk, until it comes together into a ball (you may need a splash of water just to help bring it together) and then wrap ball in cling film and refrigerate for at least 1 hour.

Once the pastry is chilled, remove from the fridge and leave to get up to room temperature. Roll the pastry out to 1⁄2 a cm thick on a lightly floured surface. Lightly grease a 20cm tart case and line the ring with the pastry, making sure it overhangs by about an inch all around the case.

Line the pastry with cling film making sure you do 3-4 layers of cling film then fill with baking beans or rice. Blind bake the pastry case at 180°C for 12 -15 minutes until golden brown, remove the beans and then brush with egg yolk to seal and then bake again for 5-10 minutes until golden brown all over.

For the filling, whisk the eggs and the sugar together until combined then add the cream and the lime juice, mixing thoroughly. Pass the mixture through a fine sieve and set aside.

Using a ladle, skim off any bubbles from the top. This will give you a cleaner finish when baked. Bake at 100°C for 40-50 minutes until set. It should have a nice wobble. Refrigerate for at least 2 hours before cutting.

For the sorbet, bash the lemongrass to release the flavour then place in a saucepan with the coconut milk and sugar. Place on a low heat to dissolve the sugar and to infuse the lemongrass.

Once the sugar has dissolved, set aside to cool to room temperature. Once cooled, strain the lemongrass out and churn in an ice cream machine and then place in the freezer until ready to use.

To serve, sprinkle with the tart with sugar and caramelise with a blow torch for a crunchy finish, then add the coconut and lemongrass sorbet.

Hattusa, Berwick Lodge, Bristol

This recipe is featured in our book Signature Chefs South West & Channel Islands. Click here for more information

Click here for more information on Chef Paul O’Neill.