Fresh lime tart

This fruity fresh tart is the perfect low-calorie dessert.


Difficulty: Medium

Time: 30 min. preparation time, 45 min. baking time

Nutrition: Calories ca 212 / Protein 3g / Carbohydr. 21g / Fat 13g

Ingredients (12 servings)

100 gbutter
180 gsugar
3 tbspmilk
150 gall-purpose flour
200 gcrème fraîche
flour for work surface


zester, citrus juicer (optional), oven, baking paper, standing mixer or hand mixer with dough hooks and beaters, 2 large bowls, plastic wrap, pie weights or dried beans, cake rack (optional), tart pan, rolling pin

Wine Tip

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.

Step 1

Fresh lime tart

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.

oven, standing mixer or hand mixer with dough hooks

100 g butter / 50 g sugar / 3 tbsp milk / salt

Step 2

Fresh lime tart

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.

plastic wrap

150 g all-purpose flour

Step 3

Fresh lime tart

In the meantime, zest one lime and juice all of the limes.

zester, citrus juicer (optional)

4 limes

Step 4

Fresh lime tart

In a large bowl, whisk the crème fraîche together with sugar, eggs, lime zest, and lime juice until frothy.

standing mixer or hand mixer with beaters

200 g crème fraîche / 130 g sugar / 3 eggs

Step 5

Fresh lime tart

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.

oven, parchment paper, baking beans, tart pan, rolling pin

flour for work surface

Step 6

Fresh lime tart

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.