Fresh lime tart

Name: Fresh lime tart
Prep time: 1800 s
Cook time: 2700 s
Total time: 4500 s
Yield: 12 Servings
Cuisine: french
Ingredients: 100 g butter; 180 g sugar; 3 tbsp milk; 150 g all-purpose flour; 4 limes; 3 eggs; 200 g crème fraîche; salt; flour for work surface

Based on 36 ratings

Difficulty

Medium 👍

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-12+

100 g	butter
180 g	sugar
3 tbsp	milk
150 g	all-purpose flour
4	limes
3	eggs
200 g	crème fraîche
	salt
	flour for work surface

Metric

Imperial

How-To Videos

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 g butter
50 g 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 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

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 g crème fraîche
130 g 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.