miércoles, 22 de agosto de 2007


  • 500g ready-made shortcrust pastry
  • zest and juice of 2 unwaxed lemons
  • 4 tbsp double cream
  • 100g pack ground almonds
  • 5 eggs
  • 100g butter, melted
  • 8 tbsp limoncello liqueur
  • 6 plums, stoned and cut into wedges
  • 200g golden caster sugar
  1. Roll out the pastry and use to line a loose-bottomed tart tin, 25cm diameter and about 3.5-4cm deep. Chill for at least half an hour.
  2. Heat oven to 180C/fan 160C/gas 4. Line the pastry with greaseproof paper, fill with baking beans and bake blind for 15 mins. Remove beans and paper.
  3. Put the lemon zest and juice, cream, almonds, sugar, eggs and melted butter in a large bowl and whisk until smooth then stir in the limoncello.
  4. Put the plums in the pastry case then pour the custard mixture over. Bake for about 20-30 mins until the custard is just set. Allow to cool then dredge with icing sugar before serving.

LIMONCELLO PLUM TART http://www.bbcgoodfood.com/recipes/3401/limoncello-plum-tart.jsp

3 large tomatoes or 5-6 plum tomatoes, diced small
1 med. white onion, diced small
1 jalapeno or other hot pepper, diced (you decide if you want to seed it or not)
juice of 2 limes, or one lemon and one lime
1/2 cup chopped fresh cilantro
salt to taste

Combine everything in a bowl. Cover and refrigerate a couple of hours or overnight before serving...

RESULT: Cilantro Lime Salsa Fresca Recipe -Tex Mex Dip-

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