Lemon Lime Cream Tart

Entertaining, Pastry, Recipe

The recipe for this tart is one I’ve been using for years out of Jamie Oliver’s first cookbook The Naked Chef. I love the mix of the two sharp citrus flavors tempered by the cream. I think the result with the mini meringues, raspberries, and lovely flower I found is pretty special. I hope our birthday girl at tonight’s event thinks so too. Here’s the recipe should you want to give it a shot.


Lemon Lime Cream TartIMG_0463
Makes one 12 inch tart

For Short Crust Sweet Pastry:
makes enough for 2 x 30cm/12 inch tart moulds
250g butter
200g icing sugar
a medium pinch of salt
500g flour
4 egg yolks
4 tablespoons cold milk/water

You can make this by hand or in a food processor. Cream together the butter, sugar & salt & then rub or pulse in the flour & egg yolks. When the mix has come together, looking like coarse breadcrumbs, add the cold water or milk. Pat & gently work together to form a ball of dough. Use minimum movement as the more you work it the more elastic it will get, causing the pastry to shrink & be chewy. Roll into a large, short & fat sausage shape, wrap in glad wrap & place in the fridge for at least 1 hour.

Roll out pastry to an equal thinness and fit into your tart pan. Cut off any excess. Now it needs to rest again for at least 1 hour in the freezer this time.

For baked fillings, bake blind first at 180c for only about 12 minutes. You can fill the shell with rice, baking beads, etc but if your pastry is straight out of the freezer you shouldn’t have problems with shrinkage, etc.
For the lemon lime tart:

1 tart shell, baked blind (egg wash before blind baking!!!)
340g caster sugar
8 large eggs
350ml double cream
200ml lime juice
100ml lemon juice

Egg wash your tart shell, then blind bake. This will keep the pastry crisp for longer.

Whisk together the sugar & eggs. When mixed well, slowly stir in the cream, lemon & lime juices. Put the shell back in the oven & slowly pour in the filling (this will reduce spillage). Bake for around 40-45 minutes at 180c or until the filling is set but semi wobbly in the middle. After cooling for an hour the filling will have firmed up. Don’t cut any earlier or it will be gooey & ooze out. If preferred dust with icing sugar to serve. Serve with fresh berries.

2 thoughts on “Lemon Lime Cream Tart

  1. It was perfect Sally! The birthday girl fully appreciated every last morcel of it… thanks again for a splendid evening!!

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