Lemon and lime custard tart

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

Change these quantities to make:

1 tart 2 tarts 3 tarts

Change measures:

Metric

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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.

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.

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.

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.

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.

Remove the slices from the syrup and leave to dry on a

wire rack or a sheet of cooking parchment.

Stage 8 - 5 min.

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

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.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	550 RDI=210 %	2,570 RDI=240 %	1,720 RDI=260 %	24,600 RDI=1,230 %	102,990 RDI: 1,230 %
Per 100 g	40 RDI=20 %	210 RDI=20 %	140 RDI=20 %	1,970 RDI=100 %	8,240 RDI: 100 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, Milk, egg, Nuts

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:

Lemon Confectioner's Custard

You can get more informations, or check-out other recipes which use it, for example: Clafoutis "Marie-Antoinette", Lemon Meringue Pie Verrines, Ramekins with almonds, apples and lemon, Strawberry feuilleté, Mini lemon millefeuilles, ... See them all 5

Sweetcrust pastry (pâte sablée)

You can get more informations, or check-out other recipes which use it, for example: Plum tart, Peach and green tea tart, Pear and chocolate tart with a hint of mint, Blackberry and almond fondant tart, Apple amandine tarts from Brélès, ... See them all 43

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