Fresh lime tart

Based on 41 ratings

Team

Editors at Kitchen Stories

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
3 g
Fat
13 g
Carb
21 g
  • 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.
    • 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
    • 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.

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