Method

• 1.
  Place flour, icing sugar and 130g butter in a food processor and whiz to combine. Add 1 egg and whiz until a smooth ball. Enclose in plastic and refrigerate for 1 hour.

• 2.
  Grease a 26cm round loose-bottomed tart pan. Roll out pastry on a lightly floured surface and use to line the pan. Refrigerate for 30 minutes.
• 3.
  Preheat oven to 180°C. Line pastry with baking paper and fill with pastry weights. Bake for 10 minutes, then remove paper and weights and bake for a further 5 minutes or until dry and crisp. Cool.
• 4.
  Place sugar, lemon zest and remaining 5 eggs in a food processor and whiz for 1 minute. Melt remaining 100g butter and add to mixture. Whiz to combine. Add lemon and lime juice, limoncello and cream. Process to combine (don't over process). Pour into tart shell and bake for 20-30 minutes until the filling is just set but still has a slight wobble in the centre.
• 5.
  For the limoncello sauce, place sugar and 1/2 cup (125ml) water in a pan over low heat and stir until sugar has dissolved. Add zest and lemoncello and boil for 5 minutes. Set aside to cool.
• 6.
  Dust tart with icing sugar and serve drizzled with sauce.