Lemon & Lime Tart
by
Evelina Melnikova
This tart is a fusion of zesty lime and delicate olive oil.
With its buttery crust, filled with a pastry cream and smooth citrus filling, it's a delightful blend of flavors.
- Level
Advanced
- Cooking
3h+
- Overral
4h+
- Ready
Zest Lime
to tasteMint
to garnish
Pastry Cream
White Sugar
100gWhite Chocolate
60gCornstarch
70gEgg
5Vanilla Powder
1tspMilk
750mlRum
1 dashButter
100gSalt
1tsp
Almond Tart Crust
Almond Flour
30gSifted All-Purpose Flour
250gButter
150gPowdered Sugar
80gEgg
1Egg Yolk
1Salt
a pinchWater
1tbsp
Lime & Olive Oil Curd
Lemon
1Lime
5Egg
4Butter
85gGelatin Leaf
3 leavesExtra Virgin Olive Oil
⅓ cupWhite Sugar
120gFlaky Salt
4g
Equipment
Hand Blender
Cling Film
Kitchen Scale
Ring Cutter
Stand Mixer
Paddle Attachment
Parchment Paper
Hand Blender
Cling Film
Zest Lime
to tasteMint
to garnish
Pastry Cream
White Sugar
100gWhite Chocolate
60gCornstarch
70gEgg
5Vanilla Powder
1tspMilk
750mlRum
1 dashButter
100gSalt
1tsp
Almond Tart Crust
Almond Flour
30gSifted All-Purpose Flour
250gButter
150gPowdered Sugar
80gEgg
1Egg Yolk
1Salt
a pinchWater
1tbsp
Lime & Olive Oil Curd
Lemon
1Lime
5Egg
4Butter
85gGelatin Leaf
3 leavesExtra Virgin Olive Oil
⅓ cupWhite Sugar
120gFlaky Salt
4g
Equipment
Hand Blender
Cling Film
Kitchen Scale
Ring Cutter
Stand Mixer
Paddle Attachment
Parchment Paper
Hand Blender
Cling Film
Lemon & Lime Tart
Evelina Melnikova
Add 100g of white sugar and 70g of cornstarch to a bowl. Mix to combine
Separate 5 egg yolks
Add the yolks to the sugar and cornstarch mixture. Mix until you obtain a smooth batter
Add 1tsp of salt and 1tsp of vanilla powder. Mix to combine
Place 750ml of milk in a saucepan over medium heat. Remove from heat before it comes to a boil
Pour half of the heated milk over the sugar and egg yolk mixture. Whisk to combine
Pour the mixture back into the pot with the other half of the milk. Cook over medium heat, stirring constantly until it thickens. Remove from heat
Add 60g of white chocolate and 100g of butter. Mix until melted and incorporated
Transfer to a bowl. Pour a dash of rum
Mix with a hand blender until smooth and creamy
Cover the cream with cling film, pressing it against the surface to prevent a skin from forming. Refrigerate until cold. The pastry cream is ready
Add 150g of butter and 80g of powdered sugar to a stand mixer bowl set with the paddle attachment
Beat on medium speed for 5m until creamy
Add 1 egg and mix until light and airy
Add 250g of sifted all-purpose flour, 30g of almond flour, and a pinch of salt
Mix by hand until smooth and transfer to a clean surface. Make a roll
Wrap in cling film and refrigerate until firm
Soak 3 gelatin leaves in cold water to soften them
Place 120g of white sugar in a bowl
Add the zest of 1 lemon and 5 limes
Add 4g of flaky salt and 4 eggs
Whisk until well mixed
Squeeze the lime and the lemon. Transfer the juice to a saucepan
Bring the citrus juice to a boil
Pour the hot juice over the eggs and sugar mixture, and mix until combined
Return the pot to the stove and cook over medium heat until the mixture thickens
Drain, add the hydrated gelatin, and mix until completely dissolved
Strain the mixture through a fine sieve
Add 85g butter and blend with a hand blender until butter is melted and incorporated
Add ⅓cup of extra virgin olive oil. Blend until incorporated
Transfer the curd to a smaller container and cover with cling film, touching the surface to prevent the formation of a skin. Refrigerate until firm
Preheat the oven to 180°C
Portion the dough into 45g pieces
Roll out the dough between sheets of parchment paper until 2mm thick
Punch the dough with a 8cm diameter ring cutter to form the tart base. Place the disk on a baking mat or parchment paper
Roll over another piece of dough to obtain the strips to form the edges of the tart
Place the ring cutter over the base and form the tart shape by pressing the strips against the mold. Gently trim the excess dough with a spatula
Lower the temperature to 170°C and bake for 12m until golden
Remove from the oven and brush with a mixture of 1 egg yolk and 1tbsp of water
Lower the oven temperature to 160°C and bake for 5m until golden brown. The almond tart crust is ready
Use a hand blender to mix until smooth. The lime and olive oil curd is ready
Fill half of the Almond Tart Crust with the Pastry Cream once the tart is at room temperature
Complete the tart to the top with the Lime & Olive Oil Curd
Refrigerate the tart for 30m until firm
Add lime zest to taste
Garnish with fresh mint leaves. The lemon & lime tart is ready
It goes well with a nice drink and a summer sunset. Enjoy it!