Tarte Au Citron

Recipes & food styling Shepherd Elliott / Photography Amber-Jayne Bain

	BASE
	1 packet (250g) digestive biscuits
	100g butter
	120g sugar
	FILLING
	140g cream cheese
	5 egg yolks
	500ml condensed milk
	150ml lime juice
	GLAZE
	70g sugar
	70ml water
	50g absinthe or an alcohol of your choice (or use lemon juice)
	60ml lime juice
	0.7g xanthan plus 2g agar (or use 2 teaspoons gelatine)

1.	BASE
2.	Blitz the biscuits in a food processor, until you have a small crumb. Melt the butter.
3.	Combine butter, sugar and biscuit in a mixer with a paddle attachment or in a bowl with your hands. Mix until well combined.
4.	Spray a 26cm tart dish with baking spray and line with baking paper.
5.	Put the biscuit mix into the tart dish and spread it evenly by hand, pressing the mixture firmly into the bottom of the dish and up the sides.
6.	Put in the fridge for 30 minutes and allow to set.
7.	FILLING
8.	Heat the oven to 180°C.
9.	Put the cream cheese in the bowl of a mixer with a paddle attachment.
10.	Mix on medium speed until the cream cheese has softened – keep scraping down the sides of the bowl with a rubber spatula during this process.
11.	Once softened, add the egg yolks one at a time. Once the eggs are well incorporated, pour in the condensed milk while the mixer is mixing.
12.	Add the lime juice and mix until the filling looks smooth and even.
13.	Pour into the pie base and gently shake until the top is flat and even.
14.	Bake for 15-20 minutes, until the top just starts to get golden.
15.	Allow to cool, then refrigerate until fully set, around 1 hour.
16.	GLAZE
17.	Combine sugar, water, absinthe and lime juice in a pot and bring to a simmer.
18.	Add xanthan and agar, and simmer for 3-4 minutes.
19.	Immediately pour over the tart. If using gelatine, whisk gelatine into the syrup until completely combined and pour over the tart.