Papaya and Lime Tart
How to make Papaya and Lime Tart
Prep Time: 20 minutes, plus resting and chilling | Cook Time: 40 minutes | Serves: 10 - 12
Ingredients
Pastry:
- 150g White Mill plain flour, plus extra for rolling
- 100g cold Pure Valley salted butter, cubed
- 50g White Mill icing mixture
- 1 Lodge Farm free range egg yolk
- 1 tbsp ice cold water
Filling:
- 1½ tsp gelatine powder
- 275g ripe papaya flesh, cubed
- 180ml lime juice
- Zest of 1 lime
- 125g White Mill caster sugar
- 6 Lodge Farm free range egg yolks
- 175g Pure Valley salted butter, cubed
To serve:
- Sliced papaya
- Whipped cream
Method
Pastry:
1. Place the flour, butter and icing mixture into a food processor and whizz until the mixture resembles breadcrumbs. Add the yolk and water and process until it comes together into a ball. Pat the dough into a disc, cover with cling film and rest in the fridge for 30 minutes.
2. Dust the pastry disc with flour and roll into a large circle between 2 sheets of baking paper. Gently lift the pastry using a floured rolling pin and line a 25cm loose-bottomed tart tin. Cut off any excess pastry, then prick the base all over with a fork. Transfer to a baking sheet and refrigerate to rest for 20 minutes.
3. Preheat oven to 170°C. Line the pastry with baking paper and fill with baking beans. Transfer the tart tin and baking sheet to the oven and cook for 15 minutes.
4. Remove the baking beans and baking paper and cook the pastry for a further 10 minutes or until cooked through and nicely coloured. Remove both the tart tin and baking tray from the oven, as it will make it easier to handle. Set aside to cool.
Filling:
5. Place 2 tbsp water into a small bowl and sprinkle the gelatine evenly on top. Set aside.
6. Purée the papaya flesh with the lime juice, zest and sugar. Place into a saucepan set over a medium heat. Whisk in the yolks and stir until it reaches 80°C. Whisk in the butter, a few pieces at a time. Once incorporated, take off the heat. Microwave the gelatine in 20 second increments until liquid and smooth, then whisk it into the warm papaya mixture.
7. Pour into the baked tart shell and refrigerate for 2 hours or until set.
To serve:
8. Transfer the tart to a platter. Top with thinly sliced papaya and whipped cream and serve.
