Lime crémeux
This "crémeux" is a creamy mixture ideal for filling tarts, either on its own or as a bottom layer topped with fruit, for example.
83 K 3.8/5 (17 reviews)
50 min.
Easy
1.60 €
500 g
7 IngredientsLast modified on: April 14th 2021
4 g 
150 g 
1 
2 
50 g 
70 g 
3 drops food colouring (optional)Times for this recipe
Preparation: 35 min.
Resting: 5 min.
Cooking: 7 min.
All in all: 50 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 1 min.
Put 4 g gelatin in cold water for 5 minutes to soften it.
Stage 2 - ⌛ 20 min.
Pour 150 g milk into a saucepan and grate the zest of 1 lime into it.
Put on medium heat and bring to the boil.
Turn off the heat and leave to infuse for 15 minutes.
Put 50 g caster sugar to soak in a dish of cold water.
Put on medium heat and bring to the boil.
Turn off the heat and leave to infuse for 15 minutes.
Put 50 g caster sugar to soak in a dish of cold water.
Stage 3 - ⌛ 3 min.
Put 2 eggs and 50 g caster sugar into a bowl and mix well.
Stage 4 - ⌛ 2 min.
Pour the lime-infused milk onto this mixture through a fine strainer.
Press down on the zest with a spatula or spoon to squeeze out all the milk.
Press down on the zest with a spatula or spoon to squeeze out all the milk.
Stage 5 - ⌛ 2 min.
Add the lime juice and mix well.
Stage 6 - ⌛ 2 min.
Pour this mixture back into the same pan (after cleaning) and put back on medium heat.
Stage 7 - ⌛ 7 min.
Bring to the boil, whisking gently and constantly as it thickens.
Drain the gelatin and mix in.
Drain the gelatin and mix in.
Stage 8 - ⌛ 5 min.
Stop the cooking by standing the pan in cold water. Cover and leave for about 5 minutes.
Stage 9 - ⌛ 3 min.
Transfer the mixture to a high-sided container (or blender goblet). Add 70 g butter really cold and cut into small pieces.
Stage 10 - ⌛ 1 min.
Blend until smooth and evenly mixed.
Stage 11
Your lime crémeux is ready.
Remarks
For a more distinct lime flavour, double the quantity of juice and zest in stage 4.
Keeping: Should be poured into a tart case immediately.
Source: Home made.
How much will it cost?
- For 500 g : 1.60 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Victoria pineapple and lime tarts
This recipe for dainty tarts has sweetcrust pastry (preferably with coconut) cases, filled with sautéed Victoria pineapple and topped with a lime crémeux.
39 K 25 min.
This recipe uses (among others)
Milk
Like these other recipes: Crackers, Chaud-froid of grapefruit, pineapple and lime custard , Crème brulée, Chorizo cake with olives and tomato confit, Liège waffles, ... See them all 63
Butter
Like these other recipes: Béarnaise sauce, Baked potoatoes with herb butter or cream , Cheese Soufflé, Crisp apricot and pistachio tart, Scallop and leek pancakes, ... See them all 481
Caster sugar
Like these other recipes: Almonds pyramids, Toasted-flour biscuits, Lemon and grated apple tart, Panna cotta, Strawberry, kiwi and mascarpone verrines, ... See them all 364
Gelatin
Like these other recipes: Bounty-style tart for Alison, Avocado and smoked salmon terrine , Fruit crémeux, Crunchy blackcurrant and mascarpone cream verrine, St Tropez tart, ... See them all 29
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