Best Lemon And Lime Tart Recipes

LEMON AND LIME CREAM TART

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

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.

CRUMBLED BISCOTTI CRUST WITH LEMON LIQUOR CREAM AND DECONSTRUCTED LIME TART

Steps:

• For the pastry/biscotti crumble: Preheat the oven to 350 degrees F.
• Beat the butter and sugar in a stand mixer fitted with a paddle attachment on medium speed until light and fluffy. Turn the speed down to low, add the flour and mix to combine. Add the egg yolks and continue mixing until just combined. Turn out onto a floured work surface and lightly knead a couple of times. Wrap in plastic wrap and refrigerate for about 20 minutes. When ready, line a sheet pan with parchment paper and roll out the dough to about 3/8 inch thick. Use a 3-inch round cutter to cut out 6 rounds and place them evenly spaced on one half of the prepared pan. Place the remaining scraps on the other half of the pan and bake until lightly golden, 12 to 15 minutes. Allow to cool completely.
• For the white chocolate wafer: Microwave the white chocolate at 15 to 20 second intervals, stirring between each, until the chocolate is almost completely melted. When you can still see pieces of the pastilles but it's still mostly melted, remove and continue to stir the chocolate until completely smooth. Gently fold in the feuilletine. Spread out evenly on to a clean dry half sheet pan into a rectangle about 1/8 inch thick. Refrigerate until firm and crisp, about 20 minutes. Once set, use a 3-inch round cutter to cut in to 6 discs and set aside.
• For the lime curd: Whisk together the lime juice, sugar, egg yolks and eggs in a saucepan over medium heat until just thickened. Add the lime zest, whisk in the butter, then whisk over an ice bath until completely chilled. Fold in the whipped cream and transfer the mixture to a piping bag fitted with a round tip.
• For the lemon curd: Whisk together the lemon juice, limoncello, sugar, egg yolks and eggs in a saucepan over medium heat until just thickened. Add the lemon zest, whisk in the butter, then whisk over an ice bath until completely chilled. Fold in the whipped cream and transfer the mixture to a piping bag fitted with a round tip.
• To assemble the lime tarts: Pipe a thin layer of lime curd on the bottom of one of the pastry rounds, then stand some raspberries around the border of the round, nestling them along the edge of the cream. Pipe some more lime curd in the center of the berries to the tops then place a chocolate wafer on top. Pipe a little more curd on top of the wafer to secure 1 blueberry, 1 blackberry and 1 flower to the top for garnish. Repeat 5 more times.
• To assemble the lemon tarts: Crumble about 1/4 cup of the baked pastry scraps on the base of a small serving dish. Line the outside with sliced strawberries. Pipe the lemon curd in the center of the dish. Garnish with some pomegranate seeds and edible flowers. Repeat 5 more times.
• To serve: Place a lime tart on one side of a plate and a lemon cream on the other. Repeat 5 more times.