Lemon And Lime Tart Recette

Indulge in this vibrant Lemon & Lime Tart! A melt-in-your-mouth shortbread crust, made extra tender with a blend of all-purpose and cake flours, cradles an intensely zesty lemon-lime filling. This elegant dessert is perfect for any occasion. Recipe by Elinor Klivans.

Préparation 45 min

Cuisson 85 min

Calories 607.9 kcal

Protéines 24g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Lemon And Lime Tart

All Purpose Flour
1/4 cup cake flour
1/2 teaspoon salt
Unsalted Butter
1 cup powdered sugar
Egg Yolk
Vanilla Extract
Sweetened Condensed Milk
Lemon Juice
Lime Juice
Egg Yolks
1 tablespoon lemon zest

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Comment préparer Lemon And Lime Tart

Spray a 10-inch tart pan with a removable bottom with cooking spray.
Whisk together 1 1/4 cups all-purpose flour, 1/4 cup cake flour, and 1/2 teaspoon salt in a medium bowl.
In a large bowl, beat 1 cup (2 sticks) unsalted butter and 1 cup powdered sugar at medium speed until smooth and creamy.
Beat in 1 large egg yolk and 1 teaspoon vanilla extract until well combined.
Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Do not overmix.
Shape the dough into a flat disc.
Cover and refrigerate for at least 30 minutes, or up to 60 minutes, until firm.
On a lightly floured surface, roll the dough out between two sheets of waxed paper to a 12-inch circle, about 1/8 inch thick.
Carefully remove the top sheet of waxed paper.
Invert the dough into the tart pan.
Remove the remaining waxed paper.
Gently press the dough into the bottom and up the sides of the pan.
Trim any excess dough even with the top of the pan.
Freeze the crust for 30 minutes.
Preheat oven to 375°F (190°C).
Line the crust with foil, covering the edges completely.
Fill the lined crust with pie weights or dried beans.
Bake for 15 minutes.
Remove the foil and pie weights.
Reduce oven temperature to 350°F (175°C) and bake for another 10 minutes, or until the crust is lightly golden brown and firm.
Let the crust cool completely on a wire rack while you prepare the filling.
In a large bowl, whisk together 1 (14-ounce) can sweetened condensed milk, 1/2 cup fresh lemon juice, 1/4 cup fresh lime juice, and 1 tablespoon lemon zest until well blended.
Whisk in 5 large egg yolks until smooth and fully incorporated.
Pour the filling into the slightly cooled crust.
Bake at 350°F (175°C) for 30-35 minutes, or until the center is set and no longer jiggles.
Let the tart cool completely on a wire rack to room temperature, about 1 hour.
Cover and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld.
Serve chilled.
Refrigerate any leftovers.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

248g

Fat

78g

Carbs

27g

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Questions fréquentes

Combien de temps faut-il pour préparer Lemon And Lime Tart ?

Lemon And Lime Tart prend environ 130 minutes du début à la fin — environ 45 minutes de préparation et 85 minutes de cuisson.

Combien de calories contient Lemon And Lime Tart ?

Lemon And Lime Tart contient environ 607.9 calories par portion, avec environ 24 g de protéines, 27 g de glucides et 40 g de lipides.

De quels ingrédients ai-je besoin pour Lemon And Lime Tart ?

Les principaux ingrédients de Lemon And Lime Tart sont All Purpose Flour, Cake Flour, Salt, Unsalted Butter, Powdered Sugar, Egg Yolk. Consultez la liste complète avec les quantités ci-dessus.