Fresh lime tart

Fresh lime tart

29 ratings

Andreas, expert chef


„This fruity fresh tart is the perfect summer dessert!“

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
4
limes
3
eggs
200 g
crème fraîche
salt
flour for work surface
Metric
Imperial
  • 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

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

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.