Total Time
1hr 10mins
Prep 25 mins
Cook 45 mins

This is a beautiful yet very different tart. It is very tangy and sweet; it'll be like nothing you've ever had before. This is something I adapted from a recipe for a lemon-nut tart. ENJOY! prep time doesnt include time to refrigerate!! Cook time includes pastry cooking time and overall cooking time with filling included.

Ingredients Nutrition

Directions

  1. First preheat your oven to 350 degrees F.
  2. Then you will begin making your pastry.
  3. Sift your flour and sugar into a bowl, and then rub the butter into the flour/sugar mixture with your fingers until it resembles fine crumbs.
  4. Add your egg and salt, and mix minimally to form a smooth dough.
  5. Knead the dough lightly on a lightly floured surface and form the dough into a flat round, making sure it is nice and smooth.
  6. Wrap your dough in plastic wrap and place in the refrigerator for 20 minutes.
  7. After 20 minutes, roll out your dough on a lightly floured work surface and line a 9 inch loose-bottomed round tart pan.
  8. Prick the dough and chill for 20 more minutes in the refrigerator.
  9. Line the entire crust with parchment paper and put some baking beans into the pan and blind bake your pastry for 10 minutes.
  10. Remove from oven, take out beans and remove paper and return the pastry to the oven for 10 more minutes until it is light gold.
  11. Remove from oven when done.
  12. In the meantime, prepare the filling by beating the eggs with the sugar very well.
  13. Carefully stir the lime rind and juice, vanilla, finely ground macadamia nuts, and heavy cream.
  14. Pour the filling over the pastry very carefully and make sure that there is an even surface.
  15. Put into your oven and bake for 25 minutes at 350 until the filling is set.
  16. Remove from oven.
  17. Heat your broiler and then sift a very thick layer of powdered sugar over the surface of the tart.
  18. Put under the broiler until your sugar forms a beautiful glaze.
  19. Before serving, sprinkle with a very small amount of powdered sugar and serve with a small amount of yogurt or cream fraiche.
Most Helpful

The limes I used were really BIG--and boy, was this tart ever tart!! I think I'd use smaller limes next time, or just three big ones. Also, I needed to add a little water to the dough for the crust to make it hold together enough to roll. But my guests liked it, and came back for seconds!

MaryMc November 27, 2005