Tarta de Tamarindo (Tamarind Tart with Lime)

Sweet pastry

• 250 g Plain flour
• 1 pinch Fine sea salt
• 60 g Caster sugar
• 125 g Unsalted butter, cold
• 1 Egg yolk
• 30 ml Water, cold

Tamarind filling

• 200 g Tamarind paste
• 250 ml Water
• 140 g Caster sugar
• 2 Lime
• 25 g Plain flour
• 2 Egg
• 20 g Unsalted butter

1. Make the pastry: put the plain flour, fine sea salt and caster sugar in a bowl. Rub in the cold unsalted butter until it looks like fine crumbs. Mix in the egg yolk, then add the cold water a little at a time until the dough just comes together.
2. Shape the dough into a flat disc, cover and chill until firm. This makes it easier to roll and helps prevent shrinkage in the oven.
3. Heat the oven to 180°C (355°F). Roll the pastry out and line a 23 cm tart tin, pressing it neatly into the corners. Chill the lined tin for 10 minutes while the oven heats.
4. Bake the pastry case for 18 to 22 minutes until pale golden and dry to the touch. If it puffs, gently press it down with the back of a spoon while still hot. Leave the case in the tin and reduce the oven to 160°C (320°F).
5. Make the filling: in a saucepan, whisk the tamarind paste with the water until smooth, then whisk in the caster sugar. Bring to a gentle simmer over medium heat, stirring, until the sugar dissolves and the mixture looks glossy. Take off the heat and stir in the lime juice.
6. Whisk the plain flour with a splash of the hot tamarind mixture to make a smooth paste, then whisk it back into the pan. Return to a gentle simmer and cook for 2 to 4 minutes, whisking constantly, until thickened to a loose custard consistency. Remove from the heat and whisk in the unsalted butter until melted.
7. Let the filling cool for 10 minutes so it is warm rather than hot. Whisk the eggs in a bowl, then whisk them into the warm tamarind mixture until fully combined. Pour into the baked tart case.
8. Bake for 12 to 15 minutes until the filling is set at the edges with a slight wobble in the centre. Cool at room temperature for at least 20 minutes before slicing for the cleanest finish. Serve in slices.

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