Lime Crumble Tart
- For the topping
- 8 eggs
- 400 grams sugar
- 150 grams Crème fraiche
- 125 grams Whipped cream
- 250 milliliters Lime juice
For the pastry: combine flour with 75 grams (approximately 2 1/2 ounce) of sugar. Cut butter into small pieces and add to flour mixture. Add milk and egg yolk and quickly knead into a smooth pastry. Wrap into aluminum foil and refrigerate for 30 minutes. Roll out pastry on a floured surface and line tart pan with it, making an edge all around. Top with buttered parchment paper and weigh down with beans. Bake in preheated oven at 180°C (approximately 350°F) for about 10 minutes.
Fot the topping: whisk eggs with sugar until sugar has dissolved. Add creme fraiche, cream and lime juice and whisk well. Take out tart from the oven and remove beans and parchment paper. Spread cream onto pastry and bake for 45-50 minutes more. If tart browns too quickly, cover with aluminum foil.
For the crumble: mix flour, almonds and sugar. Add softened butter adn crumble with yout fingers. Gradually add milk and continue processing with your fingers until crumbly.
After about half of baking time, sprinkle crumble on top of tart and continue baking (cover with aluminum foil, if necessary).
Cool on a wire rack in a pan. Loosen from the pan and dust with powdered sugar. Serve.