– 125g of cold butter
– 3dl flour
– 2 tbsp of cold water
– 1 tsp of vanillasugar
Add all ingredients to a food processor or by hand work until combined. Roll the dough on a floured surface and press down into the pie form. Poke holes with a fork and bake for 10-15 minutes until golden. I used caster sugar by mistake so therefore the dots.
– 2 lemons
– 3 limes
– 2 dl of sugar
– 2 eggs
– 2 tbsp of Maizena
Begin with washing the lemons and limes well, then grate the cest. Cut in half and squeeze the juice. In a separate bowl, break eggs and whisk slightly. Take about 0,5 dl of the juice and in a separate bowl combine it with the Maizena.
Then take a sauce pan, add juice and sugar and the cest, let come up to a boil and let simmer for 1-2 minutes until the sugar is disolved. Then take of the heat, strain the liquid and add back to the pan, then slowly add the eggs and stirr well! No worries if there gest some lumps, as you shall strain it once again. After the second strain, put the pan back on the stove and add the Maizena and stirr well until thick and remove to a clean bowl and let cool.
When cooled down, spread the curd over the pastry.
Top the tart with some berries or fruit and serve with lightly whipped cream!