Classic Lemon & Lime Curd Tart

1. Make the pastry: Add the flour, cold cubed butter and a pinch of salt to a bowl. Rub together with your fingertips until the mixture resembles breadcrumbs.

2. Add cold water one tablespoon at a time, mixing gently with a knife until the dough just comes together. Wrap in cling film or a bag and rest in the fridge for 20 minutes.

3. Preheat your oven to 190°C (fan 170°C). Roll the pastry out on a lightly floured surface to about 3mm thick and line a 20cm tart tin, pressing into the edges. Trim the excess.

4. Prick the base all over with a fork, line with baking paper and fill with baking beans or uncooked rice. Blind bake for 15 minutes, then remove the paper and beans and bake for a further 5 minutes until the pastry is pale golden and dry. Remove and leave to cool slightly. Reduce the oven to 160°C (fan 140°C).

5. Make the curd filling: Whisk together the lemon zest, lime zest, lemon juice, lime juice, sugar and eggs in a heatproof bowl set over a pan of gently simmering water. Do not let the bowl touch the water.

6. Stir continuously for 8–10 minutes until the mixture thickens enough to coat the back of a spoon.

7. Remove from the heat and stir in the cubed butter piece by piece until fully melted and incorporated. The curd should be glossy and smooth.

8. Pour the warm curd into the cooled pastry shell and smooth the top. Bake at 160°C for 12–15 minutes until just set with a very slight wobble in the centre.

9. Leave to cool completely at room temperature, then refrigerate for at least 1 hour before slicing. Serve as is or with a dusting of icing sugar.