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Johanna’s Ginger & Lime Tart
This Ginger & Lime cake has a nice combination of a sweet cookie like pie shell with a sour ginger-rich filling. It can be served as is or with freshly whipped cream.
Dough
1 ¼ cup (170 g) flour
100 g (3.5 oz) butter
4 tablespoon sucanat
a splash of cold water
Filling
3 eggs
2/3 cup (150 ml ) sugar (works with either white or brown)
7/8 cup (200 ml ) cream
Grated peel from one lime
Juice from 2 limes
1 inch (2 ½ cm) piece of ginger

Mix together butter, flour and sugar with your bare hands. When the butter is well divided, add a splash of water and work the dough well. After the dough has rested for half an hour in the fridge, line the dough in a 9 ½ inch (24 cm) springform or similar. Bake the tart shell at 400ºF (200ºC) for about 15 minutes. The shell should start to get some nice color.
Let the pie shell cool while you whip together egg and sugar until fluffy. Add the cream and blend well together before adding lime and ginger. Adjust the flavor with more or less ginger and lime to your liking. Pour the filling into the pie shell and bake in the oven at 400ºF (200ºC) for about 20 minutes. The filling should have set. Let the cake cool down before dusting some powdered sugar over. Enjoy!