My Tahitian lime trees are flowering like crazy :D
And they both plus flowers survived the heavy storm we had last two weeks... no broken branches and not many fallen buds either (unless they were blown away by the strong wind to some corner of my garden ;P )

These are my last Tahitian limes from the previous harvest. 

I had that moment... it was just ‘Bad’... from  photo-shoot to the tart itself! 

The tart didn’t have that brulee ‘crunch’, I was left with watery caramelised sugar (I blow torched the top and left in the fridge!!! ~ definite no-no)

The tart was too big to look anything but nice through my lens :( 

Second bake was somehow a success with some ‘drama’ too.

I used muffin pan (that is all I have...not going to run out and buy me a loose base muffin pan... if there is one ;p). The pastry was crumbly that extra care was needed to prise it out (I flipped over muffin pan and knocked the base to get ‘em out). It was much difficult to take or knock ‘em out once filled. 

If you are just going to enjoy this tart without any worries how it may look on your blog or Insta... just use the deep loose base tart pan as stated in the recipe below :O, saves you a whole lot of trouble of washing up and cleaning the kitchen after.

1. Combine flour, butter and sugar in a food processor
2. Pulse till pastry comes together.
3. Transfer to mixing bowl, and knead till smooth.
4. Form into a ball and wrap in cling wrap and refrigerate for 10 minutes.
5. Roll pastry between 2 sheets of 2 greaseproof paper to fit into a loose base tart dish (size 26cm).
6. Fit pastry onto the tart dish, trimming the excess and patch up the broken bits (if any)
7. Place in freezer for 15 minutes till firm.
8. Pre-heat oven to 180C (fan) 
9. Bake tart base (straight from freezer) for 20 minutes till golden brown all over.
10. In a jug, beat eggs with caster sugar and cream till well combine.
11. Add lime juice
12. Whisk until well combine
13. Pour into pastry case 
14. Bake for 25minutes or until centre is firm and set. 
15. Set aside to cool.
16. Sprinkle top with extra caster sugar.
17. Using blowtorch to caramelise sugar
18. Serve

*Recipe adapted from Ms Janelle Bloom