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COLD LIME TART.



Crust: (makes a big tart!)

2 1/2 cups & 2 tablespoon white flour

150gm (1 1/2 packets) margarine

a little water

Mix oil into the flour (all the oil lumps should be mashed down). Slowly add a little water. The dough should be firm yet workable (not sticky). Roll out into a 1/4” thickness, place a pan and make 3/4” high edges. Cook in medium hot oven for 30 to 45 minutes. ( The crust should be hard and golden).

Filling:

1 1/2 cup sugar

1/2 cup / 1 tablespoon corn flour

1 teaspoon white flour

1/4 teaspoon salt

2 cups water

3/4 cup lime juice - strained

2 tablespoon oil



First mix water, corn flour, white flour, salt and sugar together ( don't worry about cornflour lumps, they dissolve by themselves once heated). Bring to a boil (stir throughout) and cook for 3 to 5 minutes (stirring). Remove from heat and stir in the oil and slowly add the lime juice. Cool down to room temperature. Pour into crust. Place in refrigerator until cold.



[* depending on the season, limes are more or less sour. You can put more or less juice according to your taste].