About this recipe:You can also vary this cake: use raspberries or blueberries instead of blackberries and lemons instead of limes. My blackberries were rather sour but if you have sweet berries, you can reduce the amount of sugar a bit.
Makes: 1 tart
215g plain flour
1 pinch of salt
100g cold butter, diced
grated zest of 1 lemon
juice of 2 limes
2 egg yolks
500g frozen or fresh blackberries
215g caster sugar
4 heaped tablespoons cornflour
1 tablespoon lime juice
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Process flour, salt, butter and lemon zest in the food processor until crumbly. Add 3-4 tablespoons of cold water and briefly run the machine again until the dough forms a ball.
Roll out pastry between two layers of greaseproof paper into a circle. Line a 23cm tart tin with a removable bottom with the pastry, raising it about 2-3 cm at the edges. Put into the fridge for 15 minutes.
Preheat the oven to 190 C / Gas 5.
Cover the pasty with aluminium foil and spread dried beans over it. Blind bake in the preheated oven for 15 minutes then remove the foil and beans, and bake again 10-15 minutes until the pastry is golden-brown. Allow to cool.
Heat the lime juice with sugar and egg yolks in a double boiler, but do not boil. Stir for 10 minutes until you have a thick flowing cream. Remove from the heat and allow to cool.
Spread the cooled lime cream over the cooled pastry case.
Bring the blackberries and sugar to the boil. Stir the cornflour with 4 tablespoons cold water until smooth. Add with the lemon juice to the pan. Boil, stirring constantly until the mixture thickens and becomes clear again. Remove from the heat and cool in a bowl of ice.
Pour the blackberry filling over the lime cream, trying not to mix the two. Allow to set in the fridge.