Lemon Lime Tart
Sweet Shortcrust pastry
1¼ cups
plain flour
¹/³ cup
icing sugar mixture
¼ cup
almond meal
125g butter
1 egg
yolk
1-2 teaspoons
cold water
Lemon lime Filling
1 tablespoon
grated lemon rind
¹/³ cup (80ml)
fresh lemon juice
¼ cup (60ml)
fresh lime juice
5 eggs
1 cup (220g)
caster sugar
200ml thickened
cream
Operate according to the instructions ´Operating`. Assemble the dough hook. Add flour,
icing sugar, almonds and butter to bowl, lower the motorhead according to the instructions
´To operate the appliance`, attach the splash guard to the bowl and mix on slow speed until
well combined. Add eggs and water by turns sideways and process until mixture forms a
ball. Turn off the appliance, remove splash guard, rise the motorhead and knead pastry until
smooth then shape into a disk. Wrap pastry in plastic wrap and refrigerate for 30 min-
utes. Grease a 24cm round loose-based flan tin. Roll pastry, between two sheets of bak-
ing paper, large enough to line tin. Lift pastry into tin and press into sides; trim edges.
Cover and refrigerate for 40 minutes.
Preheat oven to 200°c. Place tin on oven tray; line tin with baking paper then fill with
dried beans. Bake for 10 minutes then remove beans and paper and cook in oven for
a further 10 minutes or until pastry is lightly browned; remove from oven and reduce
heat to 160°c.
For the lime filling clean bowl. Disassemble dough hook and assemble whisk. Add all
ingredients for the filling to bowl, lower the motorhead, attach the splash guard to the bowl
and mix until well combined. Turn off the appliance, remove splash guard, rise the motorhead
and carefully pour into pastry case and bake for about 35 minutes or until set. Cool in
tin before serving.
Chocolate Mousse
200g
plain cooking chocolate
30g
butter, cubed, at room temperature
4 eggs
40g sugar
1 tablespoon
fresh cream
Break chocolate into pieces and place in a bowl. Melt the chocolate by placing the bowl
over a saucepan of simmering water. Add 2 tablespoons of water and the cubed butter
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