Lemon-Lime Tart

Ingredients for 1 servings:

• 150 g flour
• 75 g powdered sugar
• 75 g butter
• 1 tbsp sherry
• 400 g pulses for blind baking
• 2 eggs
• 2 lemon(s), untreated, juice and zest
• 1 lime(s), untreated, juice and zest
• 250 ml milk
• 150 g sugar
• 1 packet of vanilla sugar
• Fat for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

wonderfully fresh and light

For the pastry, put the flour and powdered sugar in a bowl, add the sherry and mix. Then, cut the cold butter into small pieces and add it to the bowl. Quickly knead everything into a dough with your hands. Shape into a short, thick log, wrap in cling film, and chill for 30 minutes. Grease a tart tin. Remove the pastry from the refrigerator and cut 0.5 cm thick slices. Spread the slices on the tart tin, place them together, and press down lightly. Then place the tart in the freezer for one hour. Preheat the oven to 200°C. Remove the tart from the freezer, line it with baking paper, and blind-bake the pulses. Bake for about 15 minutes at 200°C and let cool. For the filling, beat the eggs and sugar until frothy and add the milk. Wash the lemons and limes with hot water and grate the zest, then squeeze the lemons and limes and stir the juice and zest into the mixture. Then pour into the tart tin and bake at 180°C for about 40 minutes. The filling should still be slightly runny, but will set as it cools.