Lemon Tart

Place the pastry on a Silichef XL perforated baking sheet lined with a Silpat baking mat.

Place a stainless steel perforated tart ring over the pastry...

... and cut the pastry along the inside of the ring with a utility knife.

The result should look like this.

Carefully remove the pastry excess.

You should obtain a perfectly neat disc of pastry.

Place the tart ring...

... over the pastry disc.

Gather the pastry scraps together and roll out.

... cut a few strips to a width of 2 cm (which is the height of the tart ring).

Using a pastry brush, apply a little water along the inner sides of the ring.

Arrange one strip of pastry inside the ring...

... and ease it carefully with your fingers to make it stick.

... and press both ends together so they join properly.

The result should look like this.

Apply a little water with the brush over the sides of the tart.

Slide a knife along the rim of the ring...

Bake the pastry case in a preheated oven at 180°C (gas 4)...

... for 12 minutes.

Gently release the tart from the ring.

Leave in the oven until golden...

... for another 2 or 2 minutes. Remove from oven and leave to cool at room temperature.

Zest the lime in a saucepan using a Microplane Classic grater.

... and the lemon juice (liquid purée).

Combine vigorously with a whisk...

... and bring to a boil.

Pour the whole eggs and 100 grams of castor sugar in a mixing bowl. Blanch with a whisk.

Pour the boiling syrup over the blanched eggs and combine with a whisk.

... and cook for 2 or 3 minutes until the preparation starts boiling.

Cook for a further 1 minute after the first boil.

Transfer the preparation into a dispenser jug. It should have thickened during cooking.

... while adding the soft butter.

Pour lemon curd into one cavity of the whirl silicone mould.

Using a small palette knife, spread the lemon curd so it fills all the grooves in the mould.

Fill up the rest of the cavity with lemon curd...

Gently release the pastry shell from the ring...

... and fill with lemon curd.

Even the surface with the small cranked spatula.

Transfer the remaining lemon curd into a bowl and add small pinches of green colouring until you get the desired colour.

Transfer the green lemon curd into a piping bag fitted with a plain nozzle Ø 5mm. Reserve in the fridge.

... then arrange carefully over the lemon tart, well centred.

Using the Microplane grater, grate the base of the pastry shell to remove any imperfections.

The result should look like this.

When the green lemon curd has set, pipe drops over the surface of the tart in the pattern of your choice.

Grate some lime zest directly over the tart.