Thank goodness for an abundance of limes (from my sister-in-law and friends) otherwise I mightn't have made this unbelievably delicious tart.  

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.

 

Ingredients

Pastry

250 g Bakers' Magic Gluten free flour

65 g Icing sugar

~1/8 tsp Salt

150 g Butter (melted)

100 g Butter (cold)

1 Egg

Zest from 1 lime

25 g Hot water

 

extra Bakers' Magic Gluten free flour

 

Lime Filling*

300 g Caster sugar

5 Eggs

200 g Lime juice (~6 limes)

Lime zest (~5 limes)

75 g Almond meal

250 g Butter 

 

* This amount of filling is sufficient for a round tart pan with a diameter of 28 cm. If using a smaller pan adjust the ingredients accordingly. 

Limes - I've used Tahitian & Mexican Limes, there is not much difference in the colour of the filling. 

 

Method

Simple instructions

1. Make the shortcrust pastry dough with the melted butter. Freeze 30 minutes.

2. Roll out dough to 4 mm, grate remaining butter. Fold & roll dough out for 2 single turns (Yeasted Flaky pastry).

3. Roll dough out to 3 mm & line a greased flan pan.

4. Blind bake for 15 min at 170 C.

5. Make filling.

6. Transfer filling to pastry case & bake for 25 - 40 min at 150 C. 

7. Cool slightly before serving (delicious warm or cold).  

 

More detailed instructions

Pastry

Mix together the Bakers' Magic Gluten free flour, icing sugar & salt.

In another container melt 150 g of the butter.

Add the water, egg & zest to the melted butter. Stir to combine. Don't let this mixture cool.

Pour the melted butter mix over the combined dry ingredients & stir to combine.

It can be mixed by hand, fork or wooden spoon. Mechanical devices can over mix the dough very easily, it is best done by hand.

At this stage the dough will feel slightly greasy. Wrap the dough in plastic clingwrap or put it in a plastic bag & store in the fridge/freezer for approximately 1 hour. The dough can be frozen at this stage.    

Cooling the dough is important - after cooling the butter is fully absorbed, flexibility is increased & the dough is easier to handle.

Bring the dough out of the fridge, it will be quite hard. Optional - Put the dough into a food processor to break up the dough. Process until the dough is approximately the size of tapioca pearls. 

Lightly dust a clean work surface (silicon mat, baking paper) with some of the extra Bakers' Magic Gluten free flour. 

Knead the pastry until it is soft enough to roll out.

Roll out the pastry to approximately 4 mm thick. 

Grate the remaining butter over the top of the dough. 

Roll the dough up. 

Lightly dust a clean work surface (silicon mat, baking paper) with some of the extra Bakers' Magic Gluten free flour. 

Roll out the dough to approximately 30 cm in length. Fold the sides of the dough into the middle.

Repeat the rolling out & folding up. Doing this ensures a deliciously short flaky pastry. If the butter is exposed & sticking to the mat, fold the dough over & roll out again. 

Roll out the dough to the correct size for the pan (approximately 3 mm thick). To ensure the dough is an even thickness follow this tip. Find 2 placemats (dinner setting - my placemats are ~4 mm thick) or two pieces of cardboard (2-3 mm thick) place one on either side of the dough. I use metal spacers 1 mm, 2 mm & 3 mm thick. When rolling out the dough ensure the rolling pin is wide enough to span the dough and part of the top of the placemats/cardboard. My rolling pin is large – 61 cm from handle to handle. Initially when rolling the pin may not necessarily rest on the placemats/cardboard, however, when the dough is the same thickness as the placemats/cardboard it will. At this stage the dough should be all the same thickness.

Grease the flan/tart pan. I have used a round flan pan with a diameter of 28 cm. 

Turn oven on to 170 C.

Lightly dust the rolling pin with some of the extra Bakers' Magic Gluten free flour to stop the dough from sticking. Transfer the dough to the pan using the rolling pin. To get the dough onto the rolling pin lift up the mat/paper & drape it over the rolling pin. Peel off the mat/paper & move the rolling pin over the pan. Gently lay the dough into the pan. 

Gently push the dough into all corners & sides of the pan. If the dough breaks don't worry it is easy to patch. Trim the dough to slightly higher than the sides of the pan. 

The pastry needs to be baked beforehand. Blind bake the dough for approximately 10 - 15 mins at 170 C. I used the base of a springform pan - it worked quite well. The actual baking time will vary depending on the thickness of the pastry & your oven. 

Turn oven down to 150 C. 

Making the filling

Wash the limes, zest & juice them.

Measure out 200 g of lime juice & set it aside. Adjust the amount with water if necessary.

Turn oven on to 150 C.

I have made the filling using both methods & the Thermomix filling is slightly smoother than the one made in the stand mixer.

Thermomix

Put the eggs & sugar in the TM bowl with the butterfly attachment.

Mix at 37 C for 5 mins at speed 4.

While the eggs & sugar are mixing gently melt the butter in another container. It is best when the butter is just melted.

Add the almond meal, lime zest & juice to the TM bowl.

Mix for 10 sec at speed 4 with the butterfly attachment.

Add the just melted butter & mix for 10 sec at speed 4.

Stand Mixer

Beat the eggs & sugar together until light & fluffy.

While the eggs & sugar are mixing gently melt the butter in another container. It is best when the butter is just melted.

Add in the almond meal, lime zest & juice.

Gently mix to combine.

While still mixing slowly pour in the just melted butter. Stop mixing when it has all mixed in.

Both

Transfer the pastry lined pan to the oven. Bring out the rack a little with the pan on it. Pour in the filling & gently push the rack back into the oven. It is so much easier to do this than trying to carry it when it is full.

Bake the tart for approximately 25 - 40 mins. The time will depend on the size of the pan & your oven. To test if it is ready gently move the rack the pan is on if the filling doesn't wobble it is ready. If the filling wobbles it needs a little longer.

Let the tart cool down a little before serving with cream and/or ice-cream.

Simply enjoy!