This would have to be one of my favourite tart recipes. It's really quick and easy to prepare with no blind baking the pastry case. It uses fresh lime juice and zest although could easily be adapted for other citrus fruit, PLUS it calls for 7 eggs (4 whole + 3 yolks), which is fantastic for when the chooks are laying regularly!
Zingy Lime Tart
185g plain flour
3 tbs icing sugar
3 egg yolks
3/4 cup sugar
1 cup cream
juice and rind from 3-4 limes
Preheat oven to 180c or 170c fan-forced. Place flour, butter and icing sugar into a food processor and pulse until combined. Gradually add enough ice water in a thin dribble until dough resembles breadcrumbs. Remove and press together gently to form a ball. On a a lightly floured surface, roll dough out until approx 5mm thick (1/4"). Place into a greased flan tray with removable bottom or individual tart cases, trim excess then refrigerate while the filling is prepared.
In a large bowl, gently hand whisk eggs, yolks and sugar together until combined. . Add the cream, juice and zest and mix gently. Pour mixture into prepared pastry case and bake in the lower half of the oven for approx. 30-40 minutes, or until set and lightly golden on top.
Allow to cool and then refrigerate until required. Serve with fresh berries and cream.