Fresh lime tart
Difficulty
Medium 👍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 |
How-To Videos
Utensils
- zester
- citrus juicer (optional)
- oven
- standing mixer or hand mixer with dough hooks and beaters
- 2 large bowls
- plastic wrap
- pie weights or dried beans
- parchment paper
- cooling rack (optional)
- tart pan
- rolling pin
Enjoy with
Riesling Beerenauslese, 2011
The best Riesling grapes offer a sweet taste sensation. Served slightly chilled, this late harvest wine is the perfect counterpart to the zesty, crisp citrus aroma of the lime tart.
Nutrition per serving
212
3g
13g
21g
Step 1/6
- 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
- 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
- 4 limes
- zester
- citrus juicer (optional)
In the meantime, zest one lime and juice all of the limes.
Step 4/6
- 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
- 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.
in Berlin