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.
59K 3.4/5 based on 14 reviews
Last modified on: December 30th 2019
Keywords for this recipe:For 2 tarts, you will need:
- 1
0 kg 3 g Sweetcrust pastry (pâte sablée) - 2
0 kg 4 g Lemon Confectioner's Custard - 3
0 kg 4 g Lime confectioner's custard (pastry cream) - 4
1 lemon (optional) - 5
1 lime (optional) - 6
1 cup caster sugar (optional) - 7
0 kg 3 g water (optional) - 8
0 kg 3 g apricot glaze (optional)
How long will it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 1 hour 13 min. | 1 hour | 1 hour | 3 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.
Roll out 0 kg 3 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 0 kg 4 g Lemon Confectioner's Custard, then 0 kg 4 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 1 cup caster sugar with 0 kg 3 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 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.
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 value | Proteins | Carbohydrates | Fats |
| 49,199 Kcal or 205,986 Kj | 1,093 gr | 5,143 gr | 3,441 gr |
| 2,460 % | 421 % | 485 % | 521 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,968 Kcal or 8,240 Kj | 44 gr | 206 gr | 138 gr |
| 98 % | 17 % | 19 % | 21 % |
| Per tart | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 24,600 Kcal or 102,995 Kj | 547 gr | 2,571 gr | 1,721 gr |
| 1,230 % | 210 % | 243 % | 261 % |
How much will it cost?
- For 2 tarts : 9.34 €
- Per tart : 4.67 €
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)
 | 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: Strawberry feuilleté, Ramekins with almonds, apples and lemon, Mini lemon millefeuilles, Clafoutis "Marie-Antoinette", Lemon Meringue Pie Verrines, ... All |
 | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Pear and chocolate tart with a hint of mint, Pear, grapefruit and pistachio tart, Tarte Jurassienne, Plum tart "En passant par la Lorraine", Bounty-style tart for Alison, ... All |
Other recipes you may also like
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...407K3.5 12 min. March 21th 2017
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
How to cook hard-boiled eggs properly
A hard-boiled egg is properly cooked when: shell is not broken, white and yolk are firm, yolk is only yellow with no traces of green around it. Here are some tips to make this easy.1.4M 65 1 hour 28 min. November 4th 2013
Fisherman's Ragout
This ragout combines vegetables (cut small and cooked until just tender in vegetable stock) with a mix of cockles and chunks of fish, all simmered together with cream and saffron.95K4.1 2 hours 17 min. December 30th 2019
Peach and verbena feuilleté
In French, a "feuilleté" can be anything, sweet or savoury, wrapped in or with a base of puff pastry, from a sausage roll to a millefeuille. This is an elegant tart-style feuilleté with a caramelized pastry base, topped with a light custard flavoured with verbena. This is based on a confectioner's...34K4.1 2 hours 23 min. September 3rd 2017
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-07-28)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 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.