Tahitian lime pie with passionfruit sorbet


"I'm a huge fan of Newmarket's lime pie. I am keen to give it a whirl at home - may I have the recipe?"
Sarah Sharp, Albert Park, Vic

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You'll need

5 eggs 150 gm caster sugar 250 ml thickened cream 250 ml lime juice, strained (about 8 limes) To serve: passionfruit sorbet   Pastry 250 gm butter, softened 250 gm caster sugar 2 eggs, plus extra for eggwash 650 gm (4 1/3 cups) plain flour 1 egg, lightly beaten, for eggwash

Method

  • 01
  • 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).
  • 02
  • 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.
  • 03
  • 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.


At A Glance

  • Serves 8 - 12 people
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At A Glance

  • Serves 8 - 12 people

Featured in

Jan 2015

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