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Lemon & Lime Tart
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Evelina Melnikova

Evelina Melnikova

Lemon & Lime Tart

3h 35m

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.

  • Add 100 g of white sugar and 70 g of cornstarch to a bowl. Mix to combine

    Step 0
  • Separate 5 egg yolks

    Step 1
  • Add the yolks to the sugar and cornstarch mixture. Mix until you obtain a smooth batter

    Step 2
  • Add 1 tsp of salt and 1 tsp of vanilla powder. Mix to combine

    Step 3
  • Place 750 ml of milk in a saucepan over medium heat. Remove from heat before it comes to a boil

    Step 4
  • Pour half of the heated milk over the sugar and egg yolk mixture. Whisk to combine

    Step 5
  • 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

    Step 6
  • Add 60 g of white chocolate and 100 g of butter. Mix until melted and incorporated

    Step 7
  • Transfer to a bowl. Pour a dash of rum

    Step 8
  • Mix with a hand blender until smooth and creamy

    Step 9
  • 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

    Step 10
  • Add 150 g of butter and 80 g of powdered sugar to a stand mixer bowl set with the paddle attachment

    Step 11
  • Beat on medium speed for 5m until creamy

    Step 12
  • Add 1 egg and mix until light and airy

    Step 13
  • Add 250 g of sifted all-purpose flour, 30 g of almond flour, and a pinch of salt

    Step 14
  • Mix by hand until smooth and transfer to a clean surface. Make a roll

    Step 15
  • Wrap in cling film and refrigerate until firm

    Step 16
  • Soak 3 gelatin leaves in cold water to soften them

    Step 17
  • Place 120 g of white sugar in a bowl

    Step 18
  • Add the zest of 1 lemon and 5 limes

    Step 19
  • Add 4 g of flaky salt and 4 eggs

    Step 20
  • Whisk until well mixed

    Step 21
  • Squeeze the lime and the lemon. Transfer the juice to a saucepan

    Step 22
  • Bring the citrus juice to a boil

    Step 23
  • Pour the hot juice over the eggs and sugar mixture, and mix until combined

    Step 24
  • Return the pot to the stove and cook over medium heat until the mixture thickens

    Step 25
  • Drain, add the hydrated gelatin, and mix until completely dissolved

    Step 26
  • Strain the mixture through a fine sieve

    Step 27
  • Add 85 g butter and blend with a hand blender until butter is melted and incorporated

    Step 28
  • Add ⅓ cup of extra virgin olive oil. Blend until incorporated

    Step 29
  • 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

    Step 30
  • Preheat the oven to 180 °C

    Step 31
  • Portion the dough into 45 g pieces

    Step 32
  • Roll out the dough between sheets of parchment paper until 2 mm thick

    Step 33
  • Punch the dough with a 8 cm diameter ring cutter to form the tart base. Place the disk on a baking mat or parchment paper

    Step 34
  • Roll over another piece of dough to obtain the strips to form the edges of the tart

    Step 35
  • 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

    Step 36
  • Lower the temperature to 170 °C and bake for 12m until golden

    Step 37
  • Remove from the oven and brush with a mixture of 1 egg yolk and 1 tbsp of water

    Step 38
  • Lower the oven temperature to 160 °C and bake for 5m until golden brown. The almond tart crust is ready

    Step 39
  • Use a hand blender to mix until smooth. The lime and olive oil curd is ready

    Step 40
  • Fill half of the Almond Tart Crust with the Pastry Cream once the tart is at room temperature

    Step 41
  • Complete the tart to the top with the Lime & Olive Oil Curd

    Step 42
  • Refrigerate the tart for 30m until firm

    Step 43
  • Add lime zest to taste

    Step 44
  • Garnish with fresh mint leaves. The lemon & lime tart is ready

    Step 45
  • It goes well with a nice drink and a summer sunset. Enjoy it!

    Step 46

Yield 12 portions

  • Lime

    Zest Lime

    to taste
  • Mint

    Mint

    to garnish

Pastry Cream

  • White Sugar

    White Sugar

    100 g
  • White Chocolate

    White Chocolate

    60 g
  • Cornstarch

    Cornstarch

    70 g
  • Egg

    Egg

    5
  • Vanilla Powder

    Vanilla Powder

    1 tsp
  • Milk

    Milk

    750 ml
  • Rum

    Rum

    1 dash
  • Butter

    Butter

    100 g
  • Salt

    Salt

    1 tsp

Almond Tart Crust

  • Almond Flour

    Almond Flour

    30 g
  • All-Purpose Flour

    Sifted All-Purpose Flour

    250 g
  • Butter

    Butter

    150 g
  • Powdered Sugar

    Powdered Sugar

    80 g
  • Egg

    Egg

    1
  • Egg Yolk

    Egg Yolk

    1
  • Salt

    Salt

    a pinch
  • Water

    Water

    1 tbsp

Lime & Olive Oil Curd

  • Lemon

    Lemon

    1
  • Lime

    Lime

    5
  • Egg

    Egg

    4
  • Butter

    Butter

    85 g
  • Gelatin Leaf

    Gelatin Leaf

    3 leaves
  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    ⅓ cup
  • White Sugar

    White Sugar

    120 g
  • Flaky Salt

    Flaky Salt

    4 g

Equipment

  • Hand Blender

    Hand Blender

  • Cling Film

    Cling Film

  • Kitchen Scale

    Kitchen Scale

  • Ring Cutter

    Ring Cutter

  • Stand Mixer

    Stand Mixer

  • Paddle Attachment

    Paddle Attachment

  • Parchment Paper

    Parchment Paper

  • Hand Blender

    Hand Blender

  • Cling Film

    Cling Film

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