Mike van de Elzen: Farm lime tart

Farm lime tart 

Sweet Shortcrust Pastry

300g plain flour, sifted 

100g brown sugar 

1 tsp vanilla paste 

Pinch of salt 

150g butter

1 egg, beaten 

Plain four for rolling.

Combine flour, sugar, vanilla and salt. Cut butter into small cubes and add to flour mix. Rub together until the mix starts to resemble fine breadcrumbs. Add beaten egg and continue to mix. Once dough is formed, remove from bowl and knead by hand to form a ball. Warp in cling film and refrigerate for 10 minutes.

Farm lime tart 

Cook time: 40 minutes 

Prep time: 25 minutes 

Serves: makes 2 tarts

1 x sweet shortcrust pastry 

1 egg, lightly beaten

Filling

Zest and juice of 7 limes

1 cup + 1tbsp caster sugar 500ml cream 

3 eggs 

3 egg yolks

Roll your pastry out onto a lightly floured work surface, then use this to line your tart casings. Trim to line the tin neatly. 

Preheat the oven to 180*c. Line your pastry case with a cartouche (baking paper) and top with baking beans. Bake for 18 minutes, until pale golden. Remove from the oven, take out the greaseproof and beans then return to the oven for 5 minutes. Remove, brush with the beaten egg and then return for another 5 minutes. 

*Reduce the oven temperature to 110*c. 

To make the filling, put the lime juice and caster sugar into a small saucepan and bring to a boil, stirring occasionally. Remove from the heat, stir through the lime zest and leave to infuse for a couple minutes before straining. Place the cream into a new, small saucepan and heat to just before boiling, remove from heat. Place the eggs and yolks into a medium mixing bowl and whisk. Whilst whisking pour over the lime juice mixture onto the eggs. 

Once incorporated repeat with the cream. Then pass through a sieve. Spoon off any bubbles before pouring the mix into tart case until full bake for 40 mins 

Ready when it has a light jiggle. Allow to cool. 

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Episode Transcript

Speaker 1 (00:06):
You're listening to the Sunday Session podcast with Francesca Rudkin
from News Talks EDB.

Speaker 2 (00:13):
Mike Vander Ellison is with us next.

Speaker 1 (00:15):
This now is here right now.

Speaker 2 (00:20):
I was hello, So I'm so sorry. I was a
bit distracted reading texts. But I'm focused on you now, Mike.

Speaker 3 (00:28):
I think it was what you had to read out
for Wikeles. It's just got you in a fluff. You
have to do.

Speaker 2 (00:38):
It's okay. Well, as Michelle said, she was like, well,
I've never heard of all these things. I've like, we'll
just give you kids another year or two and you'll
be up to You'll be up to date with all
these things. Anyway, we are talking limes because citrus season
are the lime trees. I've just planted a lime meeting.
Let's go and check on it and see how it's doing.
I planted a little while ago because I was very
keen for limes. They get a little expensive in the supermarket.

(01:01):
So good to wow, lime tree in the garden.

Speaker 3 (01:05):
When we want them in the middle of summer, they're
like fifty six dollars. Gil. Yeah, yeah, we've got Tahitian limes.

Speaker 2 (01:14):
Great, So tell me about a Taritian lime as opposed
to another lime.

Speaker 3 (01:21):
They're just wow. Tausian is just the variety that we've got. O. Man,
they've done well. I don't I don't know, you know,
I guess because we had such a wet winter lass
and then we've had that long, amazing summer. The trees
are just loaded, so we don't actually have any lemons

(01:42):
at the school. Also, for the last two weeks, we've
basically been swapping every lemon recipe out for a lime
resbie and it's easily done. Limes are sharper, the flavors
are far sharper than water lemons, and you tend to
get a lot less juice, or I find you get
a lot less juice out of a lime than what
you do out of a lemon. So if you are

(02:03):
replacing your your recipe, you know, your lemon lo your
lemonade with lymon ade, or lemon vinegrette with lime vinegarette.
I tend to just double the amount of limes and
then you're you're looking pretty good. So for the recipe
this week, we've got a beautiful lemon tart that we
made and so we've just swapped them out for lines.

(02:26):
That's the most incredible tart.

Speaker 2 (02:29):
You have given us a recipe for sweet short crust pastry.
The first thing my producer Herey said, why would you
make pastry when you can buy pastry? And then we
thought we'll hang on a minute. It is harder to
buy pastry these days because some is edmonds has gone,
you know, like maybe you'll go to pastry is no
longer there. Is that why you're giving us a pastry
recipit or you just button for punishment.

Speaker 3 (02:52):
I just want you to make everything from scratch fair enough,
fair enough. And I find with the lemon tart, because
a lemon tart, you know, when you make a lemon tart,
you want it to be quite shallow, and so you
want that pastry to be quite thin, because I find
if it's not, then it creates little Or if you

(03:13):
buy the short cruss pastry and then you try and
line a thin short tart casing, it tends to crack.
And once it cracks, when you pour in your custom
mix into it, it just pours in one end and
basically flows out the bottom. So for this tart, I
will try and make my own. So the recipe is
there for that short crust pecetree if you want to

(03:34):
make it. And so you make up that pastry, let
it rest for a good hour in the fridge before
you go to roll it out. So just roll it
out on a lightly flowed surface, go thin like go
to mill and then line into a really thin, shallow
tart casing. And then you want to preheat your oven.

(03:55):
Line the pastry case with like some baking paper or
cartos cartouche, put in some baking beans, Fire that into
the oven, bake that for eighteen minutes. After eighteen minutes,
pull it out, remove the crisperry paper, and then put
it back into the oven for another five minutes. That
just hardens that shall ever so slightly, and then pull
it out. And it's the final part of the baking

(04:17):
or the blind baking of that tart is pull it
out and then take an egg, just lightly beaten egg
and brushing inside of that tart with egg, and then
put it back into the oven for a final five minutes.
And what that egg does is the egg actually seals
up the case and makes it air tight, makes it
water tight. So when you pour in your lemon casing
or your lemon filling, it doesn't flow out and it

(04:40):
fills up any little cracks or any holes that are
in that. So then once that's all done, you're just
going on to the making the casing or making the filling.
Turn your oven down at this point to one hundred
and ten, very important, turn it down. Don't bake your
lime tart at one hundred and aces to turn it down,
and then make up the filling really easy. I've got
seven seven limes. You want to zest the seven limes

(05:05):
and then juice the seven limes, pop them into a
pot with a cup of cast of sugar. Seems like
quite a bit, Yes it is, but it's delicious, and
then just slowly bring that to the boil. Just stir
it every so off and once it comes to the ball,
turn it off, let it heat, let all that zest
and fuse through the lemon or the lime syrup. And

(05:27):
then all you want to do is just take five
hundred mills of cream, lightly heat that up, and then
pour that over three whole eggs, three egg yolks. Whist
those in and then finally pour in your your zested
lemon or sorry, zested limes. Give that a good max
and then take your casing, pour the custard mix into

(05:49):
the casing until it's right at the absolute limit of
how high you can fill it. I tend to put
the case on the oven tray and then pour your
custard in wi your case is actually on the oven tray,
and then you just gently slide it into the oven
one hundred and ten and you want to cook that
for about forty minutes. It seems quite an ordeal, but
it's not. It's quite simple. I just I made it

(06:11):
sound harder than what it is.

Speaker 2 (06:15):
You don't normally do that because I normally listen to
and oh man, I can do this, Mike.

Speaker 3 (06:22):
Do you know why? It's because I printed this recipe
out and it printed out and that the words are
like a millimeter high, and I'm actually struggling to read it.

Speaker 2 (06:33):
Okay, So the actual making of it isn't It was
just getting through the recipe was was a bit difficult there, Mike.

Speaker 3 (06:39):
I need a bag of pine glass.

Speaker 2 (06:41):
Let's think of that. You you can pick up those glasses.
They're called reading glasses.

Speaker 3 (06:46):
Mike. Thank you. I know I know that useful to age.

Speaker 2 (06:50):
Hey, thank you so much, very much.

Speaker 1 (06:52):
Appreciate for more from the Sunday session with Francesca Rudken.
Listen live to news talks it'd be from nine am Sunday,
or follow the podcast on iHeartRadio