Lime tart
12 servings
180 minutes
Lime tart is a refined treat inspired by Austrian culinary traditions. Its base is a delicate shortcrust pastry that acquires delightful crispness after baking, perfectly complementing the velvety cream made from fresh lime juice and fragrant zest. The bright citrus flavor harmonizes with creamy butter and airy whipped cream, creating a balanced sweet-sour palette. Historically, such desserts are popular in European cuisine, valued for their taste sophistication and elegant presentation. Lime tart is an ideal choice for summer evenings, festive tea parties, or romantic dinners. Its refreshing taste awakens the senses while its vibrant aroma fills the space with coziness and warmth. Serving it with delicate whipped cream completes the picture of gastronomic delight.
1
Prepare unsweetened shortcrust pastry or buy it.
- Shortcrust pastry: 500 g
2
Roll out the shortcrust pastry to a thickness of about 2–3 mm, enough to fill a 25 cm round baking pan.
- Shortcrust pastry: 500 g
3
Using a floured rolling pin, place the dough in the baking pan and press it against the edges. Remove any excess dough that extends beyond the edges.
- Shortcrust pastry: 500 g
4
Prick the dough with a fork all over the bottom of the mold and place it in the refrigerator for 30 minutes.
- Shortcrust pastry: 500 g
5
Preheat the oven to 180 degrees.
6
In a mixing bowl, break 5 chicken eggs and separate the yolks from the whites of the remaining 5 eggs (save the whites from 5 eggs for other recipes or freeze them).
- Chicken egg: 1 piece
7
Cut the butter into 2 cm cubes and leave at room temperature to soften for 5-10 minutes.
- Butter: 250 g
8
Peel the zest from 3 limes and finely chop it, then squeeze out their juice. Peel the zest from one more lime and finely chop it, set aside. Squeeze juice from the limes until you reach a volume of 250 ml (up to 8 limes may be needed depending on their size).
- Lime juice: 250 ml
- Lime zest: 4 pieces
9
Take the dough out of the fridge, cover it with baking paper, and add any dry legumes or uncooked rice to prevent the dough from rising and distorting during baking.
- Wheat flour: 2 tablespoons
10
Place in the bottom of the oven and bake for 15 minutes or until the dough is lightly browned.
11
Remove the dough from the oven and take out the paper with beans or rice. Place the mold back in the oven. Bake for about 10-15 minutes until the dough is crispy or golden brown. The crust can be prepared in advance, as it is advisable to cool it before pouring in the cream.
12
Beat the eggs with a blender until fluffy. Then add oil, lime juice with finely chopped zest. Add sugar. The amount of sugar added depends on personal taste (150–250 grams).
- Chicken egg: 1 piece
- Butter: 250 g
- Lime juice: 250 ml
- Lime zest: 4 pieces
- Brown sugar: 150 g
13
Place the eggs with lime juice and zest in a suitably sized saucepan and set on the stove over medium heat.
14
Cook, stirring constantly with a whisk, for 5-10 minutes until the cream starts to thicken.
15
Once the cream starts to thicken, reduce the heat to the minimum and stir it with a silicone spatula until it thickens significantly.
16
Pour the cream into the form with the chilled dough and smooth it out across the entire size of the form using a silicone spatula.
17
Decorate the tart with finely chopped zest of one lime.
- Lime zest: 4 pieces
18
Place the tart form in the refrigerator and chill for 1-2 hours.
19
In a food processor, crush the biscuit cookies into crumbs and mix them with whipped cream.
- Sponge cookies: 3 pieces
- Cream 35%: 150 ml
20
Serve the chilled tart with whipped cream.
- Cream 35%: 150 ml