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.
55K 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 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
Lemon and lime custard tart
Prepare 450 ml Lemon Confectioner's Custard, then 450 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.
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 ml caster sugar with 20 ml 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)
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:
Lemon Confectioner's CustardLemon 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, Lemon Meringue Pie Verrines, Mini lemon millefeuilles, Clafoutis "Marie-Antoinette", ... All
Sweetcrust pastry (pâte sablée)Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Pear, grapefruit and pistachio tart, Blackberry and almond fondant tart, Flaked almond tart, How to make a good pastry tart case , Strawberry tart, ... All
Other recipes you may also like
Green parsley sauce
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.
493K 44.3 23 min. February 21th 2011
Apple semelles (flat apple tarts)
Apple semelles (flat apple tarts)
The French semelle is a flat rectangular tart with a base of puff pastry. In this version, a layer of stewed apple is spread on the pastry, then topped with finely-sliced fruit.
145K4.3 1 hour 5 min. October 28th 2011
How to keep a tart pastry case crisp
How to keep a tart pastry case crisp
The problem with tarts, and fruit tarts in particular, is that the filling (fruit, cream or whatever) ends up soaking into the pastry and turns it soft. Here is a professional tip for avoiding this problem: spread a thin layer of white chocolate, which does not have a strong flavour, in the bottom...
155K4.7 1 hour June 12th 2013
Lemon Confectioner's Custard
Lemon Confectioner's Custard
This recipe is for a confectioner's custard with a difference: it's a little less sweet than the classic confectioner's custard (crème pâtissière, or french pastry cream) and has double lemon flavour, using both zest and juice, for plenty of tangy lemon taste. It's the perfect filling for lemon...
187K4.4 23 min. May 9th 2018
Fish "à la Bordelaise"
Fish "à la Bordelaise"
Fish "à la Bordelaise" is a fillet topped with a crust of breadcrumbs, herbs and onions cooked in white wine, then oven-baked until golden brown. It is a classic frozen family meal that many French children have grown up with, but here is a home-made version that is far better.
75K4.4 1 hour 7 min. February 20th 2019
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-31)

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