Tahiti Lime Tart
The perfect lemon tart recipe to make the most of the citrus season. In this version, the citrus filling is baked separately from the pastry.
We took the opportunity to pick some Tahitian limes from the trees on our plantation to use in our tart; they add a zesty, fruity note. You can, of course, adapt the recipe to use the citrus fruit of your choice: lemon, lime, Meyer lemon...
A fresh and indulgent dessert whilst we wait for spring.
For the dough
- 125 g of flour
- 175 g softened butter
- 80 g almond powder
- 90 g icing sugar
- 2 egg yolks
For the citrus cream :
- 3 eggs
- 150g of sugar
- the juice of 6 limes or the citrus of your choice
- 3 limes zests
- 45 g butter
Start by preparing the dough.
- Mix the softened butter, icing sugar and ground almonds.Stir in the egg yolks, then the flour, until you have a smooth dough. Do not overwork the dough, otherwise it will become too firm.
- Roll out the pastry into a tart tin and blind-bake for 20 minutes at 180°C. To do this, you can use the method with raw chickpeas and cling film: place cling film (oven-safe!) over the tart, scatter the chickpeas over the pastry, then seal the cling film.
- Bake at 180°C for 10 minutes with the ‘little bag’ of chickpeas. Then remove the bag and bake for a further 10 minutes.
The pastry should be golden brown.
Next, prepare the custard.
- In a saucepan, pour in the lime juice and zest. Add the whole eggs and sugar, then whisk together.
- Cook over a low heat, stirring constantly. The heat must remain low to prevent the eggs from curdling.
- When the cream thickens, stir in the butter and mix until the texture is smooth.
- Leave to cool slightly, then pour the cream onto the tart base.
Before serving, you can decorate the tart with citrus zest.
