Lemon and lime cream tart

Experience the boldest, most intense lemon cream in this irresistibly delicious tart. Bursting with bright citrus flavors of lemon and lime, it’s a refreshing dessert that’s surprisingly easy to make. Almost as if you’re saying “Tart!” and it magically appears! Perfect for any occasion when you want a zesty, creamy treat that impresses without the fuss.

Ingredients: (for a 35 cm diameter tart pan)

• 220 g plain biscuits
• 100 g melted butter
• 100 g powdered sugar
• 200 ml lemon and lime juice (in your preferred ratio)
• 4 egg yolks
• 3 heaping tablespoons of cornstarch
• 2 small cans of condensed milk (~340 ml each, total 680 ml)
• finely grated lemon peel from 1-2 lemons
• 2 vials of lemon essence
• 1 small lime and 1 small lemon for garnish

Preparation:
Using a food processor, crush the biscuits and then mix them with the melted butter until you achieve a uniform mixture.

Transfer the mixture into a baking pan with a removable bottom, lined with parchment paper at the base. Press it firmly and spread it evenly, making sure to cover the bottom and gently press it up the sides of the pan.

Preheat the oven to 200°C (390°F). Squeeze the juice from the lemons and limes until you have 200 ml. Strain the juice into a bowl, then add the egg yolks, cornstarch, condensed milk, lemon essence, and powdered sugar. Whisk everything together until the mixture is smooth and well combined.

Pour the prepared cream over the biscuit base in the pan. Place the pan in the preheated oven and bake for about 20–25 minutes, keeping an eye on it to prevent burning. The surface of the cream should become matte, and when gently shaken, it should no longer appear gelatinous.

Remove the tart from the oven and allow it to cool completely. Once cooled, carefully remove it from the mold, place it on a serving stand or platter, and decorate as desired.

Wash the lime and small lemon, then slice them as thinly as possible. Lay the slices on a paper towel, cover with one or two more towels, and press firmly to absorb any excess juice.

Arrange the slices on the surface of the tart as desired, then finish by sprinkling with lemon zest.

Words can’t fully capture how delicious and flavorful this tart is, so I encourage you to give it a try.

After decorating, refrigerate the tart for a few hours. It’s absolutely delicious served cold. Be sure to keep it chilled until ready to serve.

If you try the recipe, let me know how you liked it! 😊

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