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Lime and Lemon Tart
Pastry:200g plain flour100g unsalted butter, cubed1 egg yolk (keep the white for the filling)2 Tbsp iced waterpinch of saltFilling:4 limes (zest and juice)1 lemon2 whole eggs + egg white reserved from pastry100g ground almonds60ml double cream60g sugarpinch cinnamonGlaze:1 lime100g sugar50ml watershot of triple sec (Cointreau/Grand Marnier)
© Annabel Langbein Media
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