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Sift together the dry ingredients including the sugar. Rub in the butter until mixture resembles fine breadcrumbs, then stir in sufficient egg and water to form a firm pastry dough. Knead lightly and chill. Roll pastry between baking paper to fit a 25cm flan tin. Prick the base well with a fork then blind bake at 200C for 8-10 minutes. Allow to cool. Beat Philly* and sugar until smooth, beat in the eggs then fold through the rind, juice and cream. Pour into the prepared base. Bake in a moderate oven 180C for 20 30 minutes or until filling is set. Cool to room temperature. Lime Topping: Combine sugar and water over medium heat until dissolved. Bring to the boil, add limes and cook for approximately 5 minutes or until soft. Remove limes from syrup and arrange on tart. Bring syrup back to the boil and simmer over heat until it turns golden brown and caramelises. Drizzle over the sliced limes.
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Electric butter churn — artisan butter from cream in minutes
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