Organic Lime Tart

Time: Pastry and Fillings: 40 Minutes · Level: Easy · Makes 4-8


  • 7 limes
  • 6 large eggs
  • 250g castor sugar
  • 175ml double cream


  • 175g cake flour
  • 40g icing sugar
  • 90g cold butter
  • 2 egg yolks
  • 1 tablespoon cold wat
  • pinch of salt

Place the flour, icing sugar, butter and salt in a food processor and whizz till it resembles fine breadcrumbs. Lightly beat the egg yolks with the cold water and add to the flour mixture, process for a few more seconds until well combined. Now roll into a log and cover with glad wrap and allow to rest in the refrigerator for a half an hour. Now make sure not to be in too much of a hurry at this point, if you cheat, your pastry will be a disaster. Once the half an hour has passed, it is amazing how much you can achieve in 30 minutes. Cut the pastry into slices and press into a loose-bottomed 23-24 cm tart tin with high sides, pressing gently up the sides and over the base. Make certain there aren't any holes. Then lightly prick the base with a fork and refrigerate for another 30 minutes.

Place a sheet of baking paper on top of the pastry and fill with dried beans. Bake in a 200 °C preheated oven for 10 minutes. Remove the baking paper and beans and bake for a further 5 minutes. Turn the oven down to 150 °C. Finely grate the lime zest into a bowl. Add the lime juice, eggs, castor sugar and cream, beating slightly making sure not to make it frothy. Now pour the mixture into the baked tart tin and bake for 45-50 minutes. Dust with icing sugar and serve. Serves: 4 gluttons or 8 normal people

Cap Classique or Sparkling wine complements this dish.

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Photography by C&D Heierli