Caramelised lime tart

Place flour and icing sugar in a food processor and pulse to combine. Add butter and pulse until mixture resembles coarse breadcrumbs. Add egg and pulse just until a dough forms. If this doesn't happen, add cold water, 1 tsp at a time, until dough forms a ball. Shape into a disc, wrap in plastic wrap and chill for 1 hr or overnight.

Roll out dough on a lightly floured surface until large enough to line a shallow 28cm fluted flan pan. Press gently into pan and trim excess. Prick base gently with a fork. Chill for 20 mins.

Preheat oven to 200°C or 180°C fan. Line pastry case with baking paper, fill with baking weights, rice or dried beans and blind bake for 10 mins. Remove paper and weights. Bake for 5 mins, until pastry is light golden. Remove from oven. Reduce oven to l70°C or l50°C fan.

To make filling, using an electric mixer, whisk together eggs and sugar until pale. Whisk in cream, then lime juice. Immediately pour filling into pastry case and bake for 15-20 mins, until filling is set. Cool. Chill for 2-3 hrs.

Just before serving, dust tart lightly with icing sugar and use a blowtorch to caramelise top. Cool for 5 mins, until caramel is crisp. Serve with cream, ice-cream or thick yoghurt, if you like.