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.
63 K 3.4/5 (14 reviews)
3 hours 15 min.
Easy
1 tart
8 IngredientsLast modified on: December 30th 2019
For 1 tart, you will need:
- 1
350 ml Sweetcrust pastry (pâte sablée) - 2
450 ml Lemon Confectioner's Custard - 3
450 ml Lime confectioner's custard (pastry cream) - 4
½ lemon (optional) - 5
½ lime (optional) - 6
100 ml caster sugar (optional) - 7
20 ml water (optional) - 8
20 ml apricot glaze (optional)
Change measures:
Times for this recipe
Preparation: 1 hour 15 min.
Resting: 1 hour
Cooking: 1 hour
All in all: 3 hours 15 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
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.
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 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.
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 ml caster sugar with 20 ml 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
| 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 % |
How much will it cost?
- For 1 tart : 4.70 €
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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)
Lemon Confectioner's Custard
You can get more informations, or check-out other recipes which use it, for example: Ramekins with almonds, apples and lemon, Clafoutis "Marie-Antoinette", Lemon Meringue Pie Verrines, Strawberry feuilleté, Mini lemon millefeuilles, ... See them all 5
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: Plum tart, Blackcurrant and chestnut verrines, Pear tart with almond cream, Mini almond-morello tarts, How to roll out pastry for a tart, ... See them all 42
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