Fresh lime tart

Fresh lime tart

Based on 36 ratings

Difficulty

Medium 👍
30
min.
Preparation
45
min.
Baking
60
min.
Resting

Ingredients

Servings:-12+
100 g butter
180 g sugar
3 tbsp milk
150 g all-purpose flour
limes
eggs
200 g crème fraîche
salt
flour for work surface
Metric
Imperial

Utensils

  • oven
  • standing mixer or hand mixer with dough hooks
  • plastic wrap
  • zester
  • citrus juicer (optional)
  • standing mixer or hand mixer with beaters
  • cooling rack
  • parchment paper
  • baking beans
  • tart pan
  • rolling pin

Nutrition per serving

Cal
212
Protein
3g
Fat
13g
Carb
21g

Step 1/6

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.
  • 100 butter
  • 50 sugar
  • 3 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

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.
  • 150 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

In the meantime, zest one lime and juice all of the limes.
  • 4 limes
  • zester
  • citrus juicer (optional)

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

Step 4/6

In a large bowl, whisk the crème fraîche together with sugar, eggs, lime zest, and lime juice until frothy.
  • 200 crème fraîche
  • 130 sugar
  • 3 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

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.
  • 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.

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.