Lemon tart with finger lime caviar

Bush tucker is very trendy currently but the combination of finger lime and a classic lemon tart makes for an updated and slightly more fancy classic.

The recipe comes from a fundraising effort in Australia to help drought stricken farmers.  "Farmer Recipes and Stories from the Land" raises funds that go to the CWA - Country Women's Association who assist farmers struggling with drought.

This recipe was contributed by Cheryl Rennie

Ingredients

3 organic eggs

1/2 cup caster sugar

150 ml pouring cream

1/2 cup freshly squeezed lemon juice

3 finger limes (optional)

1 frozen pack of sweet shortcrust pastry (I love Careme) defrosted or you can make your own or use a quality premade pastry shell.

Method

Blind bake pastry in tin of your choice.

Turn oven down to 160 degrees Celsius

In a bowl, whisk the eggs, caster sugar, cream and lemon juice.

Pour into pastry case (preferable if still warm)

Bake the tart for 20 -25 minutes or until the filling is just set in the centre.

Allow to cool in the tin.

When ready to serve top with squeezed finger limes.

Delicious

Mamma Marmalade

Note:

Finger limes can be stored whole in a container in the freezer to use all year round.  Just let them come to room temperature before squeezing out their gorgeous tangy citrus caviar.