Lime Tart

Ingredients

Yields 12 servings

Pie crust:
120 g wholemeal flour or white flour
3 Tbs Hermesetas Granulated Sweetener
60 g butter, chilled and cut into small cubes
100 g low-fat curd cheese

Filling:
200 ml (2 dl) low-fat milk
8 Tbs Hermesetas Granulated Sweetener
20 g cornstarch
4 egg yolks
3 limes, grated rind
and juice
2 egg whites
2 limes
4 Tbs Hermesetas Granulated Sweetener or
100 ml (1 dl) water

Preparation

Place flour, Hermesetas and butter in a bowl.

Rub the flour and the fat rapidly between the tips of your fingers into flakes. Turn in the curd cheese and blend quickly into a dough. Set aside for 30 minutes.

Butter a flan ring (26-28 centimeters in diameter). Roll out the dough thinly and line flan ring. Prick bottom with a fork. Preheat the oven to 200ºC and bake the pastry shell for 20 minutes. Let cool.

In a pan blend milk, Hermesetas, cornstarch and egg yolks. Over moderate heat and stirring continuously bring mixture to a boil. Remove pan from heat. Add lime juice and grated rind and stir well.

Beat egg whites until stiff and fold carefully into mixture. Pour cream into pastry shell and spread even with a spatula.
Chill for 1 hour.

Slice the 2 limes thinly. In a pan bring water, sliced limes and Hermesetas to a boil and cook for 10 minutes. Let cool and use for decorating the tart.

	kJ	kcal	Carbohyd.g	Fat
Recipe	7'472	1'790	160.0	96.0
Portion	623	149	13.3	8.0