Lime Tart, glutenfree

Method

1. 1

   Step 1

   Preheat the oven to 180 degrees. Grease a standard size tart form (23 cm)

2. 2

   Step 2

   Combine the flours,maizena, Xanthan gum and sugar in a mixer. Process for 10 seconds. Add the sugar and butter and process until mixture looks like breadcrumbs. Add the water one spoonful at the time to form a soft dough. Wrap the dough in plastic wrap and leave to cool in fridge for 30 minutes.

3. 3

   Step 3

   Roll the dough between 2 sheets of baking paper and fit into the tart form. Cut away the edges, cover with parchment paper and blind bake (with beans or rice etc..) for 10-15 minutes until very lightly browned. Remove the weights and leave to cool. i often do this step in the morning and then the filling in afternoon if we have guests coming.

4. 4

   Step 4

   Lower the oven temperature to 160 degrees. To make the filling beat the mascarpone, lime juice, zest and sugar in a small bowl. Add the eggs one at a time and beat well between each.

5. 5

   Step 5

   Pour the filling into the tart form and bake for 30 minutes or until just set. Allow to cool before serving. Sprinkle with lime zest and pipe with whipped cream before serving. My tart always have cracks in the surface, so i add slices of lime, maple syrup sprinkled rather than the whipped cream to cover it a bit.