Lemon and Lime Tart

Step 1: Line an 11.5cm x 34cm fluted rectangular loose base tart tin with pastry, overlapping sheets to fit and then fold excess pastry over the edge and prick the pastry base with a fork.

Step 2: Line pastry with baking paper and fill with pastry weights or beans and place tin on hot oven tray and bake for 15 minutes and then remove weights and paper and bake for another 18 minutes or until pastry is light golden.

Step 3: Meanwhile, whisk eggs, cream, sugar, lemon and lime rind and lemon and lime juice in a large bowl until combined and then let stand for 5 minutes before pouring into tart shell and reduce oven to 130˚C conventional or 110˚C fan-forced and bake for 45 minutes or until just set and then let cool, then refrigerate until chilled.

Step 4: Serve with whipped cream, blueberries and lemon and lime zest.

Step 5: Tip: Baking the tart first with the excess pastry overhanging and then cutting it away at the end is an easy way to make sure that the pastry does not shrink. Please also leave extra time when making this tart for cooling.