Fresh lime tart
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 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, 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
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
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
In the meantime, zest one lime and juice all of the limes.
zester, citrus juicer (optional)
4 limes
Step 4
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
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
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.
