Fresh lime tart

Step 1/ 6

• 16⅔ g butter
• 8⅓ g sugar
• ½ tbsp milk
• salt

• oven
• standing mixer or hand mixer with dough hooks

Preheat the oven to 180°C/350°F. For the base, place diced, cold butter, sugar, milk, and a pinch of salt into a standing mixer or mix with a hand mixer.

Step 2/ 6

• 25 g all-purpose flour

• plastic wrap

Next, add the flour and knead into the mixture. Then knead the dough smooth by hand, wrap it in plastic wrap, and leave it to cool.

Step 3/ 6

• ⅔ limes

• zester
• citrus juicer (optional)

In the meantime, zest one lime and juice all of the limes.

Step 4/ 6

• 33⅓ g crème fraîche
• 21⅔ g sugar
• ½ eggs

• standing mixer or hand mixer with beaters

In a large bowl, whisk the crème fraîche together with sugar, eggs, lime zest, and lime juice until frothy.

Step 5/ 6

• flour for work surface

• oven
• cooling rack
• parchment paper
• baking beans
• tart pan
• rolling pin

Roll the dough to 0.3 cm thin and lay it into a tart dish, leaving an edge. Put some parchment paper over it, weigh it down with baking beans, and blind bake in a preheated oven at 180°C/350°F for approx. 12 - 15 min. Then, let cool for approx. 10 - 15 min.

Step 6/ 6

Pour the filling onto the cooled base and bake in a preheated oven at 170°C /338°F for approx. 30 - 35 min. Leave the tart to cool down, then chill for approx. 1 - 2 hours. Serve with a garnish of fresh mint.

Enjoy your meal!