Nothing will say 'I love you' more than serving up this delicious citrusy tart at your next 'Yay, the sun is finally shining, let’s eat together celebration'. It’s tangy, sweet, silky-smooth decadence on a plate.
With our lime and lemon trees heaving with fruit right now, it’s also the perfect time to honour their bounty. Freeze extra juice and zest so you can pull it out when prices are soaring. Raspberries, whilst not in season yet, are a delicious fragrant accompaniment and frozen does the trick as we wait for the berry fruit season to arrive. And everything just tastes better with whipped cream.
I love using filo pastry and always have a packet in the freezer just in case. It’s light, it’s fast cooking and there’s no blind baking required. Just be sure to allow time to let it defrost and once defrosted, keep it covered with a damp tea towel when not in use, so that it doesn’t dry out and crack too much.
Prep time: 25 mins
Cook time: 30-35mins
Cool time: 1 hour
Serves: 8-10
INGREDIENTS
THE FILLING
6 eggs
¾ c golden caster sugar
1 c Greek yoghurt
½ c lime juice
4 limes, zested
Big pinch of salt
THE FILO PASTRY BASE
¾ c toasted almond meal
⅓ c runny honey
60g butter
4 filo sheets
TO SERVE
Orange slices and frozen or fresh raspberries
Raspberries, mixed with a little caster sugar and left to defrost
Whipped cream, with vanilla essence
METHOD
Heat oven to 160°C.
Brush the inside of your Ironclad Legacy Pan with melted butter.
Melt together the runny honey and butter and leave to cool a little so you can mix it together easily.
Brush 1 sheet of filo pastry with the soft honey butter mix and sprinkle ⅓ of the ground toasted almonds over the sheet.
Lower the filo sheet into the buttered pan and push it gently into the bottom of the pan, leaving the outer edgers hanging over the edge of the pan. Repeat this step twice more.
To finish, butter the last filo sheet and lower into pan, then fold and tuck the edges of the filo in to create a tidy pastry case finish. Brush the edges with the remaining butter honey mix.
Lightly whisk the eggs and sugar till well combined but not fluffy then whisk in the yoghurt, lemon juice zest and a pinch of salt. Pour into your prepared pan.
Bake for 30-35 minutes until the mix is just set when you wobble the pan.
Leave to cool, then arrange raspberries and orange slices on top and serve sliced with whipped cream and dollops of marinated raspberries.
And feel the love.
