It all started when an old friend got in touch and asked if I wanted to come down and spend the weekend on the farm (well its a big property with a few animals so I’m calling it a farm). I managed to score a few days of work so I left bright and early Friday morning (ok 9.30am counts as bright and early right?) and arrived at his place in Bridgetown around lunchtime. We spent the Friday catching up and shooting guns (as you do) and then Saturday came around… and we both thought it would be a great idea to go kayaking… The last time I went kayaking was about 8 years ago (8 years? really? this makes me feel old) um I mean 2 years ago in high school. So it goes without saying it was a rather less than successful experience. Don’t get me wrong, I have no issues with the nice relaxing part of kayaking, you know the nice calm water, being surrounded by nature and hearing the birds chirp away? It sends you into a state of relaxation that’s hard to find living and working in the city. If anyone has ever been kayaking along the Blackwood river you’ll know that there are certain rapids (especially with the recent weather) that are not so fun for the rusty kayaker… and that’s the part where I spent more time in the water, hitting rocks and running into trees… needless to say I was bruised and battered but I never gave up… perhaps I should have.
So after a weekend of adventures, I arrived home on Sunday and had a nice relaxing afternoon. I woke up Monday morning sniffing, sneezing, head pounding, body aching and a temperature that couldn’t decide whether it wanted to be hot or cold. I struggled through the day at work and then spent the rest of the week in bed with the dreaded man flu. The worse thing about man flu is losing your sense of taste and brain function… The only time I stepped foot into the kitchen with the man flu, I ended up grabbing a red-hot frying pan handle (D’OH) and managed to burn every finger and the palm of my hand (oh the joys). So that’s my pathetic excuse as to why all you lovely people missed out on a less than exciting post last week, sorry about that!
Now’s my time to make up for it (hopefully). As my day off came round and I was feeling so much better and I had a vision in my head on how I wanted a photo to turn out… So this recipe was sort of thought about in reverse. I thought about all the things I would need to make the image in my head work, then I remembered a work dinner at Nam Thai restaurant in Northbridge. For dessert we had the most amazing lime tart with a delicious smooth creamy coconut ice-cream… YUM! This fit the picture in my head perfectly, however when I went to the shops my plan was foiled by the fact limes were $2.20 each and that’s just ridiculous.. Lemons were going for a mere 80c each so I decided on a lemon lime tart (yes I’m a cheap arse). So here it is 🙂
Lemon Lime Tart with Coconut Ice cream and White Chocolate Shavings
What you’ll need for the ice-cream: (this requires an ice-cream maker sorry!)
- 4 cups of coconut cream (buy the good stuff)
- 1/2 cup of castor sugar
- 1/2 teaspoon of vanilla extract (put that vanilla essence in the bin!)
- Combine the coconut cream and sugar into a bowl and mix well to dissolve the sugar.
- Add the vanilla extract and place into the ice-cream machine for about 20 minutes until it resembles ice-cream (easy huh)
What you’ll need for the pastry: (yes you can cheat and by short crust pastry or even pre made tart shells… I wont tell I promise) oh you will also need a food processor (most people have one right?)
- 1 1/2 cups plain flour
- 1 tablespoon castor sugar
- 180g chilled butter, cut into small cubes
- 2 tablespoons cold water
- 1 egg yolk
- Combine the flour, sugar and butter into your food processor and whiz up until it looks like breadcrumbs.
- Add the water and egg and whiz until it forms a dough.
- Wrap in glad wrap and let rest in the fridge for 30 minutes.
What you’ll need for the Lemon Lime Tarts:
- 1/3 cup of freshly squeezed lime juice
- 1/3 cup of freshly squeezed lemon juice
- 3/4 cup of castor sugar (add more if your lemon and limes are really sour.. taste taste taste)
- 1/4 cup thickened cream
- 5 lovely eggs
- 1 tablespoon icing sugar
- 2 tablespoons of white chocolate shavings (use a potato peel on the corner of the block of chocolate, this works best if the chocolate is at room temperature. Store in the fridge until you are ready to serve)
- Pre-heat the oven to 190’c
- Once your pastry is ready, roll it out, grease your tart tray and place pastry into the tray, (this is the hard part good luck!) there’s no real method here just make if fit into the tray and cut the edges to look pretty.
- Place a piece of baking paper over the pastry and fill with rice or baking beads. Bake the pastry for about 20 minutes then remove the baking paper (and rice) and cook for another 8 minutes.
- Remove pastry from oven and let cool for 10 minute. (Make yourself a cup of tea, you deserve it)
- Combine the lime juice, lemon juice, sugar and cream into a bowl and mix well.
- Add one egg at a time whisking well between the eggs.
- Once pastry shells have cooled, fill with the tart mixture.
- Bake for 20 minutes until the filling has set.
- Top with icing sugar, coconut ice-cream and white chocolate shavings.
- Serve and enjoy.