Instructions: To make the pastry place the flour butter and icing sugar in a food processor and process until the mixture forms fine crumbs.

Add the whole egg and process briefly adding a few drops of chilled water if necessary for the dough to come together almost to a ball.

Wrap the dough in clingfilm and chill for 10 to 20 minutes.

Roll the pastry into a 300mm diameter circle and use it to line a 200mm diameter 50mm deep loosebottom tart tin.

Leave the top edge of the pastry overlapping the tin slightly.

Chill in the refrigerator for 20 minutes.

Line with greaseproof paper and baking beans and bake on the floor of the roasting ovenfor 12 to 15 minutes. Remove the paper and beans.

Return to the roasting oven7 to 10 minutes then brush with beaten egg white and return to the ovenfor 2 to 3 minutes.

To make the filling whisk the eggs gently for 30 seconds then add the sugar and cream and whisk unfit evenly combined. Finally whisk in the lemon and lime juice and the grated lime rend.

The filling mixture will thicken suddenly at this point.

Place the tart tin in a roasting tin.

Pour the mixture into the cooled pastry case.

Bake on the grid shelf on the floor of the roasting ovenfar 5 minutes.

Dust with icing sugar return to the ovenfor 15 minutes until the surface is caramelised and golden brown.

Lift out of the oventrim the top edge of the pastry level with the top of the tin using a serrated knife.

Place the tin on the floor of the simmering ovenfor 50 to 60 minutes until the custard is set.

To make the berry ice dissolve the sugar and 100ml water in a saucepan on the simmering plate.

In a food processor process the hot syrup and berries to form a purde.

Freeze until needed.

To make the candied limes use a sharp serrated knife to cut the limes into thin slices.

Dissolve the sugar and 100ml water in a saucepan on the simmering plate then add the lime slices.

Poach for 15 minutes in the simmering oventhen drain reserving the syrup.

Set aside until cool.

To serve the tart warm return it to the simmering ovenfor 20 minutes before serving.

Dust the top with icing sugar and serve with the sorbet and lime slices sprinkled with lime rind and drizzled with the reserved lime syrup.

Crisp meltinthemouth pastry filled with silky limeflavoured custard and served with a dark berry sorbet.

Serves 8

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