• 200g/7oz short crust pastry
• 170gr / 6oz sugar
• 3 large eggs
• 200ml / 7 ¼ floz cream
• 25ml / 1floz lime juice
• 50ml/ 1 ¾ floz lemon juice

Preheat the oven to 190°C/375°F/Gas5. Roll out the pastry and use it to line a tart baking dish then allow to rest in the fridge for 10 minutes. Line the pastry shell with greaseproof paper, fill with baking beans and bake blind for 10-12 minutes at 180°C/350°F/Gas4.

To make the filling, whisk together the eggs and sugar in a bowl, when combined stir in the cream and juices.

Fill the part cooked tart with the filling, and return to the oven to cook for about 30 minutes, until the filling is set but slightly wobbly in the middle. Once cooled the filling should be firm.