When I wrote about finger limes a few weeks ago (here) I thought it was a fairly easy challenge to attempt three new finger lime recipes. But it hasn’t been as simple as I first imagined. For the last week and a half I’ve been trying to think of an inventive way to include finger limes in another recipe. Then it dawned on me – a lime tart. I’ve made this Tarte au citron recipe countless times before in its original lemon variation and I love how tangy and rich the filling is in contrast to the buttery, flaky pastry. So why not substitute the lemon for lime – with a layer of finger lime flesh spread over the pastry base? The result is brilliant. A deliciously tangy tart that, when you bite into the base, gives an extra special hit of finger lime goodness.