Lemon and lime custard tart
This is a delicious version of the classic French baker's "flan", with the twin flavours of lemon and lime.
It involves two different confectioner's custards poured one on top of the other. This gives an attractive layered effect when the tart is cut. Not just pretty, it is delicious.
It involves two different confectioner's custards poured one on top of the other. This gives an attractive layered effect when the tart is cut. Not just pretty, it is delicious.
57K 14 3.4
Last modified on: December 30th 2019
Keywords for this recipe:For 1 tart, you will need:
- 1
350 g Sweetcrust pastry (pâte sablée) - 2
450 g Lemon Confectioner's Custard - 3
450 g Lime confectioner's custard (pastry cream) - 4
½ lemon (optional) - 5
½ lime (optional) - 6
100 g caster sugar (optional) - 7
20 g water (optional) - 8
20 g apricot glaze (optional) - Total weight: 1,250 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 1 hour 13 min. | 1 hour | 1 hour | 3 hours 13 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
Roll out 350 g Sweetcrust pastry (pâte sablée) and line the tin or mould, following these tips.
Instead of a tin, here I am using a dessert ring 8 inches (20 cm) in diameter and 2 inches (5 cm) tall. This is in keeping with the French tradition of a "flan": small and fairly deep.
Instead of a tin, here I am using a dessert ring 8 inches (20 cm) in diameter and 2 inches (5 cm) tall. This is in keeping with the French tradition of a "flan": small and fairly deep.
Stage 2 - 1 hour
Prepare 450 g Lemon Confectioner's Custard, then 450 g Lime confectioner's custard (pastry cream).
Note: For convenience, these two custards can be prepared the day before.
Pour the lime custard into the pastry case and spread in as even a layer as possible, using the back of a tablespoon, for example.
Note: For convenience, these two custards can be prepared the day before.
Pour the lime custard into the pastry case and spread in as even a layer as possible, using the back of a tablespoon, for example.
Stage 3 - 3 min.
Pour the lemon confectioner's custard on top and smooth the surface.
Stage 4 - 50 min.
Preheat the oven to 360°F (180°C). Bake the tart for about 50 minutes.
Do keep an eye on how both the top of the custard and the pastry are browning, and vary the cooking time if necessary.
Do keep an eye on how both the top of the custard and the pastry are browning, and vary the cooking time if necessary.
Stage 5 - 30 min.
Leave to cool for 30 minutes, then remove the dessert ring and refrigerate the tart overnight.
Warning: the tart will still be very fragile at this stage, so you will need to manipulate it with great care to avoid it breaking.
Warning: the tart will still be very fragile at this stage, so you will need to manipulate it with great care to avoid it breaking.
Stage 6 - 10 min.
If you would like an attractive decoration for your tart, cut a few thin slices of lemon and lime. Give them a light candied finish by simmering in 100 g caster sugar with 20 g water on very low heat for about 10 minutes.
Stage 7 - 30 min.
Stage 8 - 5 min.
Stage 9
Serve cool, but not (too) cold.
Remarks
If you make the custards the day before (or even earlier), as suggested in stage 2, loosen them by adding 2 tablespoonsful of fresh cream and whisking in vigorously before pouring into the pastry case.
This tart is a fairly luxurious version, with its sweetcrust pastry case, but there's no reason you couldn't use a simpler pastry, such as plain shortcrust.
If you would rather have the green layer on top, simply pour the custards into the case the other way round.
For a smoother, richer version, replace half the milk in the confectioner's custard recipe with cream.
This tart is a fairly luxurious version, with its sweetcrust pastry case, but there's no reason you couldn't use a simpler pastry, such as plain shortcrust.
If you would rather have the green layer on top, simply pour the custards into the case the other way round.
For a smoother, richer version, replace half the milk in the confectioner's custard recipe with cream.
Keeping
Several days in the fridge, covered with plastic film.
Source
Home-made, but this recipe is affectionately dedicated to Seb, a (very) great fan of citrus flavours, who will no doubt recognise himself in it.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,200 Kcal or 13,398 Kj | 74 gr | 434 gr | 207 gr |
| 119 % | 21 % | 30 % | 23 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 256 Kcal or 1,072 Kj | 6 gr | 35 gr | 17 gr |
| 9 % | 2 % | 2 % | 2 % |
| Per tart | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,200 Kcal or 13,398 Kj | 74 gr | 434 gr | 207 gr |
| 119 % | 21 % | 30 % | 23 % |
How much will it cost?
- For 1 tart : 4.67 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Lemon Confectioner's Custard: You can get more informations, or check-out other recipes which use it, for example: Ramekins with almonds, apples and lemon, Mini lemon millefeuilles, Strawberry feuilleté, Clafoutis "Marie-Antoinette", Lemon Meringue Pie Verrines, ... All |
 | Lime confectioner's custard (pastry cream): You can get more informations, or check-out other recipes which use it, for example: |
 | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Pear and chocolate tart with a hint of mint, Apricot and almond cream tart, Tarte Bourdaloue, How to roll out pastry for a tart, Parisian-style chocolate custard tart, ... All |
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