Creamy Lime Tart

courtesy of Cathy, Little Blowhole Café, Kiama

Combine the following in a bowl:

• 5 free range eggs (lightly whisked)
• 1 cup single cream
• 3/4 cup caster sugar
• 2 tbs finely grated lime rind
• 1/2 cup fresh lime juice

Cover mixture, and refrigerate for at least an hour (we left it overnight) to develop the flavour. Line a 23 cm pie dish with your favourite pastry, blind bake and then bake without the weights until golden. Turn oven down to 160C (less for fan forced). Give the mixture a good stir, then strain it to remove the rind. Pour into the baked pastry and bake in oven for 30 minutes or until just set. It is better to undercook it than overcook it, as it will firm up as it cools down. As with everything, cool it completely before you put it in the fridge. Dust with icing sugar and serve with strawberries.