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Lime Tart with Macadamia Praline and Vanilla Ice Cream.

This recipe may take a little more prep time than usual, but your efforts will be richly rewarded with a delicious dessert with a zesty twist!


  • Pastry

  • 250g plain flour plus extra for dusting

  • Pinch of salt

  • 150g butter (cheap butter is best) plus an extra knob, cubed

  • 75g icing sugar

  • 1 egg

  • 1 egg yolk

  • Lime Filling

  • 10-12 large limes (or 3 lemons & 5 limes if you like lemon and lime)

  • 5 large eggs

  • 150g caster sugar

  • 200ml double cream

  • Double cream

  • Macadamia Praline

  • 1/3 cup salted macadamias (excess salt removed by rubbing)

  • 3/4 cup sugar

  • 1/4 cup water

  • Vanilla Ice Cream

  • 2 cups (500ml) whole milk

  • 2 cups (500 ml) heavy cream

  • 1 cup (250 ml) granulated sugar, divided into two

  • pinch salt

  • 1 whole vanilla bean, halved and seeds scraped

  • 5 large egg yolks

  • 1½ teaspoons (7 ml) pure vanilla extract


  • Pastry:

  • 1.

    Sift the flour into a mixing bowl with the salt

  • 2.

    Add the butter and rub it into the flour (will look like fine breadcrumbs)

  • 3.

    Sift the icing sugar into bowl and mix

  • 4.

    Whisk egg and single egg yolk and add to mixture

  • 5.

    Knead slightly form a ball, wrap in cling film and chill for 1 hour (do not over work)

  • 6.

    Preheat oven to 180C

  • 7.

    Grease a deep flan dish with the knob of butter and dust with flour. Shake the excess flour out and place on a baking tray, lined with a baking sheet

  • 8.

    Roll out the pastry thinly on a dusted work surface and place into flan dish pressing to neatly line the ring, leaving a 1cm overhang press in rustically on top.

  • 9.

    Line with greaseproof paper and baking beads, blind bake for 20 minutes until golden brown. Remove from oven

  • 10.

    Separate one of the eggs required for the filling and lightly whisk the egg white with 1 tbsp. water

  • 11.

    Lower heat to 150C

  • 12.

    Paint the cooked pastry case with beaten egg white to seal. Plug any holes with leftover pastry. Return to the oven, uncovered, for 5 minutes

  • Lime Filling:

  • 1.

    Zest Limes (and lemons if used) then Juice through a sieve into a to bowl make approx. 175ml. Stir in the zest

  • 2.

    Whisk 4 eggs and the remaining egg yolk (from the pastry wash) with 150g caster sugar until the sugar is combined well and disappears

  • 3.

    Stir cream into the egg and add the lemon juice and zest. Combine.

  • 4.

    Pour the filling into the pastry case and bake for 45-60 minutes until the tart is just set but still slightly wobbly in the middle.

  • 5.

    Remove from oven and leave to cool for an hour before removing from the tin

  • 6.


  • Macadamia Praline:

  • 1.

    Lay out macadamias on a baking tray covered in baking paper.

  • 2.

    Heat saucepan on low heat dissolve sugar in water. Once sugar is fully dissolved, turn up heat and leave boiling without stirring for 5 minutes watching constantly.

  • 3.

    Once the sugar turns a caramel colour, remove from heat and carefully pour over macadamias.

  • 4.

    Wait to harden and then process in food processor until resembles crunchy breadcrumbs.

  • To Serve:

  • 1.

    Cut chilled tart into wedges and serve with Macadamia Praline and a scoop of vanilla Ice Cream

  • Vanilla Ice Cream:

  • 1.

    In a bowl, beat together the yolks and half of the sugar until smooth and pale. (A couple of minutes by hand.)

  • 2.

    Put all the cream, and half the milk, the remaining half of the sugar, and the salt into a saucepan over medium heat. Scrape vanilla seeds from beans with the tip of a small knife into saucepan with the milk & cream mixture; add the halved bean. Heat the mixture until just before it starts to simmer (do not let simmer). Remove mixture from heat and let stand 10 minutes.

  • 3.

    Slowly add (while whisking) 1/4 of the now warm cream mixture into the yolk mixture. Slowly add the remaining cream mixture; continue to whisk.

  • 4.

    Transfer mixture back to the saucepan and cook over medium-high heat, stirring constantly, until it is thick enough to coat the back of a wooden spoon

  • 5.

    Remove from heat and mix in the remaining 1/2 cup of milk to stop the mixture from overcooking.

  • 6.

    Pour custard through a medium-mesh sieve into a stainless steel bowl, contin stirring until completely cooled. Place in fridge overnight (4 hours min)

  • 7.

    Place mixture in an ice cream maker according to manufacturer's instructions

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