PUDDING HEAVEN

For the cherry & chocolate triple chip cookie cobbler, see page 47

A match made in heaven!

Coriander lime tart

SERVES 10-12

For the crust

185g (10oz) plain flour
2 tbsp cornstarch
65g (2¼oz) granulated sugar
½ tsp sea salt
145g (5¼oz) unsalted butter, melted and cooled

For the filling

180ml (6fl oz) freshly squeezed lime juice and zest from 6-8 large limes
300g (10½oz) granulated sugar
1 tsp sea salt
4 large free-range eggs, at room temperature
1 tsp vanilla bean paste
30g (1oz) plain flour
3 tsp coriander seeds, crushed

1 For the crust, preheat the oven to 180°C/Gas Mark 4.

2 Whisk the flour, cornstarch, sugar and salt to combine. Pour in the melted butter and stir the mixture to combine. Transfer the mixture to a 30cm (12in) tart dish with a removable bottom. Using your hands, press the mixture into the bottom and sides evenly. It will look like there’s not enough, but there is!

3 Place the tart on a rimmed baking sheet and bake for 20-25 minutes, until golden brown. If the bottom puffs up a bit during baking, press it back down again with the bottom of a glass once it’s finished baking.

For the filling, whisk together the lime zest and juice, sugar, salt, eggs, vanilla bean paste, flour