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
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
- 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
- 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.
in Berlin