Lemon & Lime Tart

Add 100 g of white sugar and 70 g 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 1 tsp of salt and 1 tsp of vanilla powder. Mix to combine

Place 750 ml 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 60 g of white chocolate and 100 g 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 150 g of butter and 80 g 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 250 g of sifted all-purpose flour, 30 g 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 120 g of white sugar in a bowl

Add the zest of 1 lemon and 5 limes

Add 4 g 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 85 g butter and blend with a hand blender until butter is melted and incorporated

Add ⅓ cup 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 45 g pieces

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

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

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 1 tbsp 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!