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.
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Regan Geduld
[email protected]I'm not a big fan of lemon desserts, but this tart was surprisingly good. The lime really balanced out the tartness of the lemon.
Shihab Bhuiyan
[email protected]This recipe is a bit time-consuming, but it's worth it. The tart is absolutely delicious!
Arin Aktar
[email protected]I followed the recipe exactly, but my tart didn't turn out as good as the picture. It was still tasty, but it wasn't as visually appealing.
David Franck
[email protected]This tart was a bit too tart for my taste, but I think that's just a personal preference. The crust was very good though.
Holly Shank
[email protected]I love this tart! It's so refreshing and light.
Muniba Shikha
[email protected]This is a great recipe for a special occasion dessert. It's beautiful and delicious.
Cymara Murdock I am
[email protected]This tart is the perfect balance of sweet and tart. The crust is flaky and the filling is creamy and smooth. I love the flavor of the lemon and lime together.
Noble's Bookings
[email protected]This tart is so easy to make and it's always a crowd-pleaser. I love that I can make it ahead of time and it still tastes amazing.
Padyn Johansen
[email protected]I made this tart for a bake sale and it was a huge success! Everyone loved it. I'm definitely going to make it again.
Asalam khan
[email protected]This is the best lemon tart I've ever had! The crust is so flaky and the filling is so creamy and flavorful. I love the addition of lime, it really brightens up the flavor.
Asithandile Dyonase
[email protected]The tart was a hit at my dinner party! Everyone raved about the creamy filling and the zesty lemon and lime flavor. I will definitely be making this again.
Yvonne Casey O Connell
[email protected]This lemon and lime cream tart was absolutely divine! The crust was buttery and flaky, the filling was creamy and tart, and the meringue topping was perfectly toasted. I would definitely recommend this recipe to anyone looking for a delicious and imp