Lime Tart

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Lime Tart
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 10 min.
Ready in

Ingredients

for
1
For the pastry
250 grams Pastry flour
1 packet Vanilla sugar
1 egg yolk
1 pinch salt
125 grams cold butter
Legume
Fat (for the pan)
For the topping
5 egg yolks
3 egg whites
1 tablespoon cornstarch
5 tablespoons Whipped cream
100 grams powdered sugar
50 milliliters Lime juice
50 milliliters lemon juice
1 teaspoon grated Lemon peel
1 teaspoon grated Lime zest
For the garnishing
3 egg whites
200 milliliters Whipped cream
1 Lime
How healthy are the main ingredients?
Whipped creamWhipped creamsaltLime

Preparation steps

1.

For the pastry: combine all ingredients and quickly knead into smooth pastry. Shape into a ball, wrap in foil and refrigerate for 1 hour. Roll out pastry on a floured surface and line greased tart pan with it, making an edge all around. Cover with parchment paper and weigh down with beans. Bake in preheated oven at 200°C (approximately 400°F) for about 10 minutes. Take our of the oven and remove beans and paper. Cool. 

2.

For the topping: whisk egg yolks with cornstarch, cream and 50 grams (approximately 1.7 ounces) of powdered sugar over hot water bath until frothy. Cool in ice bath, whisking, and add lemon juice, lime juice and both types of zest. Beat egg whites until stiff, gradually add remaining powdered sugar. Fold in egg whites into egg yolks and spread cream on pastry. Bake in preheated oven at 150°C (approximately 300°F) for about 25-30 minutes. 

3.

Remove from the pan and cool in the pan. 

4.

For the garnishing: beat cream until stiff, place into a piping bag and  pipe onto tart decoratively. Slice lime and arrange decoratively on top and serve.