Creamy Lime Tart

• 3/4 cup white rice flour
• 1/2 cup buckwheat flour
• 1/4 cup soy flour
• 1 teaspoon gluten free baking powder
• 1/4 cup caster sugar
• 90g butter
• 1 egg yolk
• 1/4 cup water
• 250g block PHILADELPHIA Cream Cheese, softened
• 3/4 cup caster sugar
• 4 eggs, lightly beaten
• rind and juice of 2 limes
• 3/4 cup pure cream
• 1/2 cup sugar
• 1/2 cup water
• 3 limes, thinly sliced

1. 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 200°C for 8-10 minutes. Allow to cool.
2. BEAT PHILLY and sugar until smooth, beat in the eggs then fold through the rind, juice and cream. Pour into the prepared base.
3. BAKE in a moderate oven 180°C for 20-30 minutes or until filling is set. Cool to room temperature.

Lime Topping

1. COMBINE sugar and water over medium heat until dissolved. Bring to the boil, add limes and cook for approximately 5 minutes or until soft.
2. REMOVE limes from syrup and arrange on tart.
3. BRING syrup back to the boil and simmer over heat until it turns golden brown and caramelises.
4. DRIZZLE over the sliced limes.