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.
3,2733.4/5 for 10 ratings
Last modified on: July 28th 2019
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: 1,510 grams
Change for:
Measures:
How long does it take?
Time required
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 1 hour 13 min. | 1 hour | 1 hour | 3 hours 13 min. |
Keeping:
Several days in the fridge, covered with plastic film.At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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 Step 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.
Nutritional information
How much will it cost?
- For 1 tart : 8.65 €
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.More recipes?
This recipe uses (among others) | Lime confectioner's custard (pastry cream): You can get more informations, or check-out other recipes which use it, for example: ... All |
 | Lemon Confectioner's Custard: You can get more informations, or check-out other recipes which use it, for example: Strawberry feuilleté, Lemon Meringue Pie Verrines, Clafoutis "Marie-Antoinette", Mini lemon millefeuilles, ... All |
 | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Key Lime Pie for Jeremy, Simple maple-syrup tart, Strawberry Verveine Tart , Peach and green tea tart, Tarte Jurassienne, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-08-25)
Note: We'll never share your email with anyone else.
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.Note: We'll never share your email 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.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.