Lime tart

Ingredients for 1 servings:

• 9 eggs
• 350 g sugar
• 150 g crème fraîche
• 150 g cream
• 300 ml lime juice (approx. 6 limes)
• 250 g flour
• 80 g sugar
• 100 g butter, cold
• 5 tbsp milk
• 2 egg yolks
• Flour, for rolling out
• Butter, for the mold
• Peas (dried peas) for blind baking

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

also a dessert cake

Beat the eggs and sugar until dissolved. Gradually stir in the crème fraîche and cream. Pour in the lime juice. Cover and chill overnight. Mix the flour and sugar. Sprinkle the butter in pieces on top. Quickly knead into a crumbly dough. Knead in the milk and egg yolks. Flatten the dough and chill in foil for 1 hour. Preheat the oven to 175 degrees (150 degrees fan, gas mark 2). Roll out the dough thinly on a floured surface and cut out a circle with a diameter of 30 cm. Butter a springform pan and line it with the pastry. Cover with aluminum foil and sprinkle with the dried peas. Bake blind in the middle of the oven for 20 minutes. Remove the peas and foil and bake the tart for a further 10 minutes. Allow to cool. Reduce the heat to 150 degrees (140 degrees fan, gas mark 1). Stir the lime cream again; no bubbles should form. Pour the cream into the tart and bake for 50-60 minutes. It should no longer be runny, but not completely solid either. Remove the tart from the oven and let it cool. Remove the rim and place it on a wire rack. Close the rim and refrigerate the tart for 1 hour. Tip: A generous dollop of sour cream goes well with this!