Dice the butter. Zest and juice the limes. Chop the fresh basil.
- 1 Heat the oven to 180°C/350°F/gas 4 (160°C for fan ovens).
- 2 To make the pastry, put the flour, icing sugar and butter into a food processor and mix to form fine breadcrumbs.
- 3 Add the egg yolk and 0.5 tbsp per tart being made. Mix to form a smooth dough then wrap in cling-film and chill for 20 minutes.
- 4 Roll out the pastry on a lightly floured surface, and use to line one 8cm base-diameter x 3cm deep loose-bottomed tart tin per tart being made.
- 5 Prick the bases with a fork, line with baking paper and fill with baking beans. Bake for 10 minutes.
- 6 Remove the paper and beans, then return to the oven for 5 minutes.
- 7 Remove and reduce the oven to 150°C/300°F/gas 2 (130°C for fan ovens).
- 8 For the filling, lightly beat the egg and sugar with a wooden spoon until smooth but not frothy.
- 9 Mix in the cream, lime zest and juice, pour into the pastry cases and bake for 15-20 minutes until nearly set (the filling will continue to firm up once the tarts are out of the oven). Allow to cool slightly before removing them from the tin.
- 10 To make the sauce, put the double cream, icing sugar and basil into a small saucepan, bring to the boil, then remove from the heat and leave to infuse for 5 minutes.
- 11 Just before serving, dust the top of the tarts with icing sugar, then caramelise using a cook's blowtorch.
- 12 Serve the tarts immediately with the basil-infused cream.
V disappointed. Quantities seemed off but tried it anyway. Probably expecting it to be more like the excellent Vanilla and Fig Tart rather than very thin smear of lime paste over pastry. Will not be making again.