Lemon and lime custard tart

For 3 tarts, you will need:

1 1 litre 50 ml Sweetcrust pastry (pâte sablée)
2 1 litre 350 ml Lemon Confectioner's Custard
3 1 litre 350 ml Lime confectioner's custard (pastry cream)
4 2 lemon (optional)
5 2 lime (optional)
6 300 mls caster sugar (optional)
7 60 mls water (optional)
8 60 mls apricot glaze (optional)

Change these quantities to make: 1 tart 2 tarts 3 tarts

Change measures: Metric

Metric weight Metric volumes

Preparation	Resting	Cooking	Start to finish
1 hour 13 min.	1 hour	1 hour	3 hours 13 min.

Step by step recipe

Stage 1 - 5 min.

Roll out 1 litre 50 ml 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 1 litre 350 ml Lemon Confectioner's Custard, then 1 litre 350 ml 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 300 mls caster sugar with 60 mls 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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
73,799 Kcal or 308,982 Kj	1,640 gr	7,714 gr	5,162 gr
3,690 %	631 %	728 %	782 %

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 %

% 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

This recipe uses (among others)

	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, Mini lemon millefeuilles, Ramekins with almonds, apples and lemon, Strawberry feuilleté, ... All
	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): You can get more informations, or check-out other recipes which use it, for example: Pistachio custard tart, Strawberry tart, Mini almond-morello tarts, How to make a good pastry tart case , Hazelnut and chocolate biscuits, ... All

Other recipes you may also like

Clarified butter

This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.
451K4.2 2 hours 14 min. June 21^th 2017

Potato gratin

This classic French recipe is made with sliced potatoes baked in milk and browned on top.
1.1M 14.6 1 hour 47 min. February 21^th 2011

Express chilli con carne

This is a really express recipe, a "true" chilli is longer and more difficult to do.
385K3.8 33 min. February 21^th 2011

Morteau sausage

In this recipe Morteau sausage is cooked on a bed of potatoes cut into medium sized pieces. The idea of this recipe is that the pricked Morteau sausage cooks slowly, so that its smoky flavour seeps down onto the potatoes - it's a pure delight.
1.2M 34.1 1 hour 31 min. October 13^th 2010

How to prepare spinach

For most people (and me most of all), spinach brings back bad memories of canteens... But, well prepared, it's a fine and delicate vegetable which goes remarkably well with scrambled eggs, fish, and many another things. Here are two ways of preparing it.
3.4M3.5 1 hour 9 min. June 5^th 2015

News list of cooking-ez.com

Note: We'll never share your e-mail address 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 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.