Featherlight Lime Tart : Appellation at The Louise

When visiting Appellation at The Louise (Barossa Valley, South Australia) recently we divided into groups for cookery classes. Whilst I was on savoury on that day, I’ve managed to secure the dessert recipe from another group. It’s for Appellation Chef Mark McNamara’s take on a French Laundry recipe.

Featherlight Lime Tart

Lime Shortcrust Pastry


125g Sugar
250g Butter
300g Plain Flour
75g Rice Flour
Lime Zest 1


• Rub in butter, sugar, zest and half the flour.
• Work in the remaining flour with finger tips until dough just comes together
• Wrap in plastic film, chill and rest dough for 15 minutes.
• Roll out 2mm thick and line an 20cm fluted flan tin (removable base)
• Rest and chill again and bake at 170c for 8-12 minutes until lightly golden
• Reserve until required

Featherlight Lime Curd Filling


3 Eggs
3 Yolks
150g Lime Juice
135g Butter (cubed)
210g Sugar


• Combine eggs, yolks and sugar and prepare a sabayon by immediately whisking over a pot of
simmering water until the mixture is thick, creamy and fluffy (it should be possible to ‘draw and
hold’ a figure 8 with the whisk)
• Add 1/3 of the lime juice and whisk to the same stage as above
• Repeat process until all the lime juice has been used and the mixture is cooked out, light and
fluffy ( its temperature should be approx 70c)
• Whisk butter into then quickly into tart and refrigerate to set.
• When just set use a brulee torch to lightly caramelise the surface
• Serve at room temperature with double cream

Many thanks to Chef and Appellation for kind permission to publish this recipe.

The Louise
Seppeltsfield Road, Marananga, South Australia, Australia
+61 8 8562 2722

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Comments for this article

3 Responses to “Featherlight Lime Tart : Appellation at The Louise”

  1. Nic@diningwithastud says:
    May 12, 2012 at 11:52 am

    Divine! It really does look feather light

  2. Jeremy Bowell
    Jeremy at Taste Explorer says:
    May 14, 2012 at 5:26 pm

    I’m going to have to try that recipe. It looks fantastic!

  3. Rhys Gard
    Rhys says:
    March 25, 2014 at 1:51 pm

    this is my kind of dessert. simple and tasty and elegant. will be making this soon!

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