Lemon and Lime Tart, Candied Aubergine, Basil Gelato
for the sweet pastry
250 grams plain flour
200 grams unsalted butter’, diced and softened
100 grams icing sugar
1 piece vanilla bean, split and scraped
2 yolks organic eggs
egg wash of 1 egg yolk and 15 mls milk
for the lemon – lime filling
165 mls lemon juice, freshly squeezed
100 mls lime juice, freshluy squeezed
zest of two limes
zest of two lemons
12 whole organic eggs
500 grams caster sugar
400 mls thickened cream
for the candied aubergine
1 medium aubergine
100 mls sugar syrup ( basic recipe page ? )
for the basil gelato
500 grams mascarpone
250 mls sugar syrup
zest of 1 lime
80 mls basil oil ( basic recipe page ? )
2 whole basil stalks
for the sweet pastry: sift the flour and the salt together and put in a bowl or on the bench. make a well in the middle and add the butter. Sift the icing sugar over the butter and add the egg yolks, using your finger tips mix the yolks, sugar and butter to forma paste. gradually draw in the flour and mix to form a smotth diough. Do not overwork the dough. If to wet tehn add alittle more flour, if to dry tehn add a little milk. The dough will vary depending on tyour flour. Roll out the pastr y between two sheets of silcone paper and refridgerate to rest the dough.
for the lemon lime filling: mix the eggs and the sugar in a bowl and whisk until pale and double in volume. Whip the cream until ribbon stage. Mix the lemon juice and zest into the egg yolk mixture and add the semi whipped cream. Infuse for a coupl eof hours in the fridge and then pass through a fine chinoise sieve.
to make the tart: preheat your oven to 170 degrees c. grease a 20 – 22 cm staright side tart ring and put on a baking sheet. lien the ring with the sweet pastry. the pastry should be about 5mm thick, Leave the pastry overhanging the sides of te ring but make sure there are no holes in the pastry. Rest in the fridge for 15 minutes. Place a layer of greasproof paper in the tart shell and fill with baking beans, Cook in the hot oven for 15 minutes and then remove the baking beans and greaseproof paper. Let in cool slightly and then brush the inside with the egg wash and return to the oven for 6 minutes until it is lightly coloured.. Reduce the oven temperature to 140 degrees c and pour the lemon – lime mixture into the tart shell. return to the oven and bake for 45 minutes until the tart is just set. Remove from the oven and allow to col and continue to set for a coupl eof hours before cutting.
for the candied aubergine: slice the aubergine in half and then into lengths about 2 mm thick. this is best doenon a slicing machine if you have one. Dip the slices in the warm sugar syrup and soak for a couple of minutes. remove from the syrup and lay on a silicone pastry mat and place in a 90 degree oven for a couple of ovens to dry out.
for the basil gelato: heat the sugar syrup with the basil stalks remove from the stove and add the lime zest and infuse for an hour. place the mascarpone in a bowl and gently stir in the passed sugar syrup. do not over work or it will become grainy. pour into an ice cream machine and churn, when nearly set sowly add the basil oil while syill churning.
To complete: slice the tart and dust with icing sugar. place on the plate with a quenelle of basil gelato and garnish with the candied aubergine.
Makes eight servings