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.
57K 14 3.4
Grade this recipe:

Last modified on: December 30th 2019

Keywords for this recipe:
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.
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.
Lemon and lime custard tart
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
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
Pour the lemon confectioner's custard on top and smooth the surface.

Stage 4 - 50 min.
Lemon and lime custard tart
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
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
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
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
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
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.
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 valueProteins CarbohydratesFats
3,200 Kcal or 13,398 Kj74 gr434 gr207 gr
160 %29 %41 %31 %
Per 100 g
Energetic valueProteins CarbohydratesFats
256 Kcal or 1,072 Kj6 gr35 gr17 gr
13 %2 %3 %3 %
Per tart
Energetic valueProteins CarbohydratesFats
3,200 Kcal or 13,398 Kj74 gr434 gr207 gr
160 %29 %41 %31 %
% 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).
Possible allergens in this recipe: Gluten, Milk, Egg, Nuts
How much will it cost?
  • For 1 tart : 4.67 €

Change currency:

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 CustardLemon Confectioner's Custard: You can get more informations, or check-out other recipes which use it, for example: Clafoutis "Marie-Antoinette", Ramekins with almonds, apples and lemon, 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: Strawberry Verveine Tart , Bounty-style tart for Alison, Citrus tart, Pear and lime meringue pie, Pear and chocolate tart with a hint of mint, ... All
Other recipes you may also like
Toasted almond cake
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part.
232K4.4 2 hours 2 min. July 5th 2016
Express apple tart
Express apple tart
A fine apple tart, very quick to make.
357K 24.6 51 min. April 8th 2020
4 pears salad with vanilla
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.
217K4.2 37 min. February 21th 2011
How to cook Morteau sausage well
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.
2.7M 23.4 40 min. November 15th 2018
Fougasse with bacon and Comté
Fougasse with bacon and Comté
This is a richer version of the traditional Mediterranean recipe (originaly, it was a simple olive oil bread).
326K4.1 3 hours 9 min. October 24th 2017
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-05-26)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page