Lime tart
4 servings
20 minutes
Lime tart is an exquisite dessert of American cuisine inspired by the classic Key Lime Pie from Florida. Its fresh, citrus flavor delivers a burst of juiciness with a light tang balanced perfectly by the sweetness of condensed milk. The crunchy base made from crushed dough adds textural depth, while the delicate, velvety filling baked to a slight thickening adds elegance. This tart is ideal as a summer dessert, refreshing after a hearty dinner. Lime zest not only decorates but enhances the aroma, turning each bite into a gastronomic delight. Try it with a cup of aromatic coffee or chilled white wine for complete harmony of flavors.
1
Prepare unsweetened chopped dough. Chop cold butter with flour and a pinch of salt until crumbly. Make a well, add 5 tablespoons of ice water, and quickly knead the dough.
- Butter: 100 g
- Wheat flour: 200 g
- Salt: pinch
2
Place in a mold, create a border, and put in the refrigerator for 10-15 minutes.
3
Then bake with a weight for 15 minutes, and then dry the bottom for about 5 minutes.
4
Filling: mix the juice of two limes (leave some zest for decoration) with two eggs. Add a can of condensed milk and stir.
- Lime: 2 pieces
- Chicken egg: 2 pieces
- Condensed milk: 1 jar
5
Pour the mixture onto the hot cake and bake for 20 minutes at 160 degrees.
6
Cool it, sprinkle with powdered sugar and lime zest.
- Lime: 2 pieces