Fresh lime tart
Time: 30 min. preparation time, 45 min. baking time
Nutrition: Calories ca 212 / Protein 3g / Carbohydr. 21g / Fat 13g
Ingredients (12 servings)
|150 g||all-purpose flour|
|200 g||crème 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
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.
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
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
In the meantime, zest one lime and juice all of the limes.
zester, citrus juicer (optional)
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
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
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.