Lemon and lime custard tart


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.
29K 13 3.5
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Last modified on: December 30th 2019

Keywords for this recipe:FlanCustardBakeryLemonPieCustard cream
For 1 tart, you will need:

Change these quantities to make: 1 tart 2 tarts 3 tarts
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
1 hour 13 min.1 hour1 hour3 hours 13 min.
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Step by step recipe


Stage 1 - 5 min.
Lemon and lime custard tart : Photo of step #1
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.

Stage 2 - 1 hour
Lemon and lime custard tart : Photo of step #2
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.

Stage 3 - 3 min.
Lemon and lime custard tart : Photo of step #3
Pour the lemon confectioner's custard on top and smooth the surface.

Stage 4 - 50 min.
Lemon and lime custard tart : Photo of step #4
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.

Stage 5 - 30 min.
Lemon and lime custard tart : Photo of step #5
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.

Stage 6 - 10 min.
Lemon and lime custard tart : Photo of step #6
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.
Lemon and lime custard tart : Photo of step #7
Remove the slices from the syrup and leave to dry on a

wire rack or a sheet of cooking parchment.

Stage 8 - 5 min.
Lemon and lime custard tart : Photo of step #8
Arrange a few slices of candied lemon and lime on top of your tart, after glazing (if desired) with a brush just beforehand.

Stage 9
Lemon and lime custard tart : Photo of step #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.
Keeping
Several days in the fridge, covered with plastic film.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,988 Kcal or 12,510 Kj71 gr412 gr189 gr
149 %27 %39 %29 %
Per 100 g
Energetic valueProteins CarbohydratesFats
198 Kcal or 829 Kj5 gr27 gr12 gr
10 %2 %3 %2 %
Per tart
Energetic valueProteins CarbohydratesFats
2,988 Kcal or 12,510 Kj71 gr412 gr189 gr
149 %27 %39 %29 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 1 tart : 5.15 €

Change currency:

Note : These prices are only approximate.
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.
This recipe uses (among others)
Lemon Confectioner's CustardLemon Confectioner's Custard: You can get more informations, or check-out other recipes which use it, for example: Clafoutis "Marie-Antoinette", Mini lemon millefeuilles, Strawberry feuilleté, Lemon Meringue Pie Verrines, ... All
Lime confectioner's custard (pastry cream)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)Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Blackcurrant and chestnut verrines, Pear and lime meringue pie, Strawberry Verveine Tart , Mini almond-morello tarts, Tarte Bourdaloue, ... All
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