Lemon And Lime Tart

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• Step 1

  Sift the flour, icing sugar, cocoa powder, and salt into
  a mixing bowl. add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs. add 1–2 tbsp iced water to bind, then gather the mixture into a dough. Knead briefly to mix. Chill for 30 minutes.

• Step 2

  Preheat the oven to 200°C (400°F/Gas 6). Roll out the
  pastry dough on a lightly floured surface and use to line a 20cm (8in) round loose-bottomed tart tin. Line the pastry case with baking parchment, then fill with ceramic baking beans. Bake “blind” for 15 minutes (see p272). Lift out the beans and paper. Set the tart case aside. Turn the oven down to 160°C (325°F/Gas 3).

• Step 3

  Put the eggs and caster sugar in a mixing bowl and beat with a hand-held electric mixer until pale and creamy. add the cream and the lemon and lime zests and juice and stir to combine. Pour the mixture into the tart case and smooth the top. Bake for 30–35 minutes or until the filling is set. allow to cool to room temperature before unmoulding to serve.

• Step 4

  Zesting citrus
  To remove the zest (the coloured outer part of citrus peel), use the fine holes on a grater, running the fruit diagonally across the surface rather than vertically; or try a special citrus zester, which takes thread-like strips.

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