Lime Tart
Baking and Desserts | Austrian cuisine
⏳ Time
3 hours
🥕 Ingredients
9
🍽️ Servings
12
Description
Lime Tart
Ingredients
- Chicken Egg - 1 piece
- Shortcrust Cake Mix - 17.6 oz
- Lime Juice - 8 fl oz
- Orange zest - 4 pieces
- Brown Sugar - 5.3 oz
- Butter - 8.8 oz
- 10% cream - 5 fl oz
- Wheat Flour - 2 tablespoons
- Ladyfinger Cookies - 3 pieces
Step by Step guide
Step 1
Prepare unsweetened shortcrust pastry or use store-bought.
Step 2
Roll out the shortcrust pastry to a thickness of about 2–3 mm, large enough to fill a 25 cm round baking pan.
Step 3
Using a floured rolling pin, place the pastry in the baking pan and press it against the edges. Remove any excess pastry that extends beyond the edges of the pan.
Step 4
Prick the pastry with a fork all over the bottom of the pan, and place the pan in the refrigerator for 30 minutes.
Step 5
Preheat the oven to 356°F.
Step 6
In a mixing bowl, crack 5 chicken eggs and add 5 yolks separated from the whites of the remaining 5 eggs (keep the egg whites from 5 eggs for other recipes or freeze them).
Step 7
Cut the butter into 2 cm cubes and leave it at room temperature to soften for 5–10 minutes.
Step 8
Zest 3 limes and finely chop the zest, then squeeze the juice from them. Zest one more lime and finely chop it, setting it aside. Squeeze the limes to obtain 250 ml of juice (it may take up to 8 limes depending on their size).
Step 9
Remove the pastry from the refrigerator, cover it with parchment paper, and fill the pan with any dry legumes (beans, chickpeas, etc.) or uncooked rice to prevent the pastry from puffing up and distorting during baking.
Step 10
Place it in the lower part of the oven and bake for 15 minutes or until the pastry is lightly golden.
Step 11
Remove the pastry from the oven and take out the paper along with the legumes or rice. Return the pan to the oven. Bake for another 10–15 minutes until the pastry is crispy or golden brown. The crust can be prepared in advance, as it is best cooled before filling with cream.
Step 12
Blend the eggs with a blender until fluffy. Then add the butter, lime juice with the finely chopped zest. Add sugar. The amount of sugar added depends on personal taste (150–250 grams).
Step 13
Place the eggs with lime juice and zest in a suitably sized saucepan and set it on the stove over medium heat.
Step 14
Cook, constantly whisking, for 5–10 minutes until the cream begins to thicken.
Step 15
Once the cream starts to thicken, reduce the heat to low and stir it with a silicone spatula until it thickens significantly.
Step 16
Pour the cream into the pan with the cooled pastry and smooth it out evenly across the pan using a silicone spatula.
Step 17
Garnish the tart with finely chopped zest from one lime.
Step 18
Place the tart in the refrigerator and chill for 1–2 hours.
Step 19
In a food processor, crumble the ladyfinger cookies and mix them with whipped cream.
Step 20
Serve the chilled tart with whipped cream.
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