French Lemon Lime Tart

This silky lemon-lime tart has lemon or lime in every layer. The tart lemon filling is balanced perfectly with the lime whipped cream topping. The crust uses only part of an egg, but the rest is used in the lemon cream filling. For the most accurate results measure by weight. Based on the Tart au Citron recipe video by Charles et Ava.
Servings: 8 yield(s)
Prep Time: 240 mins
Cook Time: 30 mins
Total Time: 270 mins
Ingredients
    For the Lime Tart Crust
  • 75 g unsalted butter, softened (5 1/3 tbsp)
  • 30 g beaten egg (about 1/2)
  • 50 g icing sugar (6 1/2 tbsp)
  • 15 g almond powder (2 tbsp)
  • 125 g all-purpose flour (1 cup)
  • 1/2 tsp salt
  • zest of 2 limes
  • For the Lemon Cream
  • 2 g powdered gelatin (2/3 tsp)
  • 8 g water (1 1/2 tsp)
  • 3 eggs + leftover egg from crust (170 g total)
  • 125 g granulated sugar (1/2 cup + 2 tbsp)
  • 145 g lemon juice (2/3 cup)
  • 1 pinch salt
  • zest of 3 lemons
  • 254 g unsalted butter, softened (1 1/8 cup)
  • For the Lime Whipped Cream
  • 3 g gelatin powder (1 tsp)
  • 18 g water (3 1/2 tsp)
  • 98 g white chocolate, chopped (3 1/2 oz)
  • 400 g heavy cream (divided) (1 2/3 cups)
  • 75 g lime juice (1/3 cup)
  • To finish
  • grated lime zest
Instructions
    For the Lime Tart Crust
  1. Beat together butter and sugar until light and fluffy.
  2. Add in egg and mix to combine.
  3. Add flour, almond flour, salt and lime zest. Beat together until the mixture forms a cohesive ball. (You can also mix by hand with a spatula)
  4. Place on some plastic wrap and flatten into a disk. Chill for at least 1 hour.
  5. On a floured counter, roll the dough to a roughly 11-inch/27 cm diameter. Place the dough in a 9-inch/23 tart pan with a removable bottom. Press the dough firmly to the bottom and sides of the pan and cut off the excess. Liberally prick the bottom of the tart shell with a fork to prevent it from puffing up during baking. Cover with plastic wrap and chill for 2 hours in the freezer.
  6. Preheat the oven to 320F/160C. Place the tart on a baking sheet, remove the plastic wrap and bake until golden, about 25-30 minutes. Allow to cool completely before removing from the pan and adding the filling.
  7. For the Lemon Cream
  8. In a small bowl, combine gelatine and water. Let sit for 5 minutes.
  9. In a medium saucepan, combine 3 eggs plus the leftover egg from the crust, the lemon juice, sugar, salt and lemon zest. Cook over medium heat, whisking constantly until the mixture thickens and just begins to bubble, about 5 minutes. Remove from heat.
  10. Whisk in the gelatin until combined.
  11. Gradually whisk in the butter until melted and the mixture is homogenous. Pour in a bowl and cover with plastic wrap directly on the surface of the lemon cream. Chill for 3-4 hours until the mixture is set.
  12. For the Lime Whipped Cream
  13. In a small bowl, combine gelatin with water. Let sit for 5 minutes.
  14. Place chocolate in a medium microwave-safe bowl and cook in 20-second bursts, stirring between each burst, until the chocolate is melted.
  15. Place 1/4 (100 g) of the cream in a small saucepan. Bring to a simmer over medium heat. Pour the cream over the melted chocolate in 2-3 additions, stirring until combined.
  16. Add the gelatin to the chocolate and whisk to combine.
  17. Pour in the remaining cream (300g) and stir to combine. Pour in the lime juice and stir to combine. The mixture will start to look a bit thicker. Cover with plastic wrap and chill in the fridge until the mixture is set, about 3-4 hours.
  18. To Assemble the Tart
  19. Place tart shell on a serving plate. Spoon the lemon cream in the middle of the tart shell and smooth the top with an offset spatula.
  20. Whip the lime whipped cream to stiff peaks. Mound over the top of the lemon cream or pipe it decoratively. Top with lime zest. The tart may be served right away, but the filling will be more firm when given a few more hours to chill.