Best 2 Lemon And Lime Tart Recipes
Indulge your taste buds with our delectable Lemon and Lime Tart, a symphony of tangy citrus flavors encased in a buttery, crumbly crust. This culinary masterpiece is a perfect balance of sweet and sour, a harmonious blend of zesty lemon and refreshing lime. With three tempting variations – a classic Lemon Tart, a zesty Lime Tart, and a stunning Lemon and Lime Tart – this recipe caters to every citrus enthusiast. Each variation offers a unique flavor profile, ensuring an unforgettable dessert experience.
Let's cook with our recipes!
LEMON AND LIME CREAM TART
This tart is one of my favorite combinations - Lemon and lime to me is so much more refreshing than just plain old lemon. If you want to bring out the fragrance of the lime even more, simply grate the zest of 4 limes and add to the filling mix at the beginning. This filling isn't made from a curd recipe, it's gently baked in the oven after you have baked the pastry shell blind, so you are left with a really soft and silky filling and a short crisp pastry shell.
Provided by Jamie Oliver
Categories dessert
Number Of Ingredients 6
Steps:
- With this particular tart, as it has a moist filling, it's important to egg-wash the uncooked tart shell before adding the filling. This adds a sort of waterproof layer and keeps the pastry crisp and short for longer.
- Whisk together the sugar and eggs in a bowl. When they are well mixed, slowly stir in the cream and the juices. Put the cooked tart shell back into the oven and then pour the filling into it -- I find this reduces spillage. Bake for around 40 to 45 minutes at 180C/350F/Gas 4 or until the filling is set, but still semi-wobbly in the middle (obviously different ovens will cook at different rate so it is good for you to try this tart a couple of times to gauge exactly when you should take it out of the oven). After cooling for an hour, the semi-wobbly filling will have firmed up to the perfect consistency; soft and smooth. If you cut it before it has had time to rest it will pour out or be extremely gooey.
- You can dust it with a little icing sugar, if you wish. Serve with a huge pile of fresh raspberries or strawberries. Whatever you decide to serve it with should be quite simple so that you let the tart do the talking.
LEMON AND LIME TART
An intense lemon-lime filling is cradled by a shortbread-style butter crust, which is made especially tender by using a combination of all-purpose and cake flours. Prep time does not include time needed to chill the crust. By Elinor Klivans
Provided by AZPARZYCH
Categories Tarts
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Spray 10-inch tart pan with removable bottom with cooking spray.
- Whisk all-purpose flour, cake flour and salt in medium bowl.
- Beat butter and powdered sugar in large bowl at medium speed until smooth. Beat in 1 egg yolk and vanilla until combined. Stir in flour mixture just until combined. Shape into flat round; cover and refrigerate 30 to 60 minutes or until firm.
- Roll dough between two sheets of waxed paper into 12-inch round 1/8 inch thick. Remove top piece of waxed paper; invert dough into tart pan. Remove waxed paper; carefully press dough into pan. Trim dough even with top of pan; freeze 30 minutes.
- Meanwhile, heat oven to 375°F.
- Line crust with foil, covering edges; fill with pie weights or dried beans. Bake 15 minutes; remove foil and weights. Reduce oven temperature to 350°F Bake 10 minutes to firm and lightly brown crust. Cool on wire rack while preparing filling.
- Whisk condensed milk and lemon and lime juices in large bowl until blended. Whisk in 5 egg yolks and lemon peel until blended; pour into slightly cooled crust.
- Bake at 350°F for 30 minutes or until center is firm and set. Cool on wire rack to room temperature, about 1 hour. Cover and refrigerate 8 hours or overnight. Serve chilled. Refrigerate leftovers.
Nutrition Facts : Calories 607.9, Fat 26.4, SaturatedFat 15.7, Cholesterol 196.4, Sodium 207.3, Carbohydrate 82.9, Fiber 0.7, Sugar 62.2, Protein 12.3
Tips:
- Use fresh lemons and limes: Fresh citrus fruits will give your tart a brighter, more flavorful taste than bottled juice.
- Zest the lemons and limes before juicing them: The zest contains a lot of flavor, so be sure to get as much of it as you can.
- Don't overmix the filling: Overmixing can make the filling tough. Just mix until the ingredients are well combined.
- Blind bake the crust: This will help to prevent the crust from getting soggy.
- Let the tart cool completely before serving: This will allow the filling to set and firm up.
- Serve the tart with whipped cream or ice cream: This will add a delicious richness to the tart.
Conclusion:
This lemon and lime tart is a delicious and refreshing dessert that is perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. Whether you like your tarts tart or sweet, this recipe is sure to please. So next time you're looking for a delicious and easy dessert, give this lemon and lime tart a try. You won't be disappointed!
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