Lime Brûlée tart has excellent shortbread like, crumbly base.



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 liked... re-phrased!!!...Loved Janelle Bloom’s lemon brulee tart, that I had to bake ‘em twice :D.  
There was a reason behind me making it twice ;P.  

Of course the recipe owner would have baked many times over for the recipe to be featured in her book.


At some point, some time in our every day life, we might have woke up to ‘Bad Hair’ day, to feeling like you blue...everything doesn’t seem to fall into places :(

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.



*Recipe adapted from Ms Janelle Bloom