Camping Recipes

Tasty Recipes Collection

Lemon Lime and Bitters Tart

Print Recipe
Lemon Lime and Bitters Tart and Cocktail
Cook Time 30 minutes
For Brown Sugar Shortcrust Pastry:
For Lemon Lime and Bitters Filling:
For Cocktail:
Cook Time 30 minutes
For Brown Sugar Shortcrust Pastry:
For Lemon Lime and Bitters Filling:
For Cocktail:
To make the pastry:
  1. Grease and line a 23 cm springform tart tin.
  2. Place flour, sugar, salt and butter into a food processor and pulse until the mixture resembles fine breadcrumbs.
  3. Slowly add the iced water until mixture forms a soft ball of dough.
  4. Place a large piece of baking paper onto a clean, dry surface.
  5. Sprinkle baking paper with a little extra flour.
  6. Place dough onto baking paper and roll to 2 or 3 mm thick using a floured rolling pin.
  7. Carefully turn the sheet of pastry onto the tart tin, pastry side down.
  8. Peel away the baking paper.
  9. Gently press pastry into the sides of the tart tin.
  10. Place tart shell into the refrigerator to chill for 30 minutes.
  11. Meanwhile, preheat oven to 160° Celsius.
  12. Remove tart shell from refrigerator.
  13. Using a sharp knife, trim excess pastry away from the edge of the tart tin.
  14. Using baking paper and pie weights or uncooked grains, place tart shell in the oven to blind bake for 20 minutes.
  15. Remove tart shell from oven.
  16. Carefully remove baking paper and weights and return to the oven for a further 5 minutes or until base of tart shell is golden brown.
  17. Remove from oven and allow to cool.
To make the filling:
  1. Place lemon juice, lime juice, sugar, corn flour, eggs and egg yolks into a saucepan and whisk together well.
  2. Place saucepan over medium heat and continue to whisk until the mixture reaches boiling point and has thickened.
  3. Remove saucepan from heat.
  4. Strain hot filling through a fine sieve into a bowl to remove any lumps.
  5. Add butter to filling and continue to stir until butter has melted and mixture is smooth.
  6. Add Angostura aromatic bitters and mix well.
  7. To assemble tart, pour lemon, lime and bitters filling into the cooled tart shell.
  8. Place tart in the refrigerator to chill for 1 to 2 hours or overnight.
To serve:
  1. Carefully remove the tart from the springform tart tin and place onto a serving plate.
  2. Sprinkle tart with lemon and lime zest and drizzle with cream.
  3. Garnish with edible flower petals.
  4. Using a sharp knife, cut tart into even pieces.
  5. Best served chilled.
The Cocktail:
  1. Rim the inside of the glass with 4 to 5 dashes of Bitters.
  2. Then pour lemonade and lime cordial into glass.
  3. Garnish with Lemon if desired.
  4. Served: Straight up or with ice.
  5. Standard garnish: Slice of lemon or lime
  6. Drink-ware: Highball glass
Recipe Notes