Lime Tart with Almond Crust (Gluten Free)
I’ve never met a citrus dessert I didn’t like. You can make a version of this dessert with almost any citrus, but this tart is an ode to limes! If you can get your hand on kaffir limes add the juice of one to the tart. Even just half of one will add an delightful layer of fragrance and acidity.
The crust is so good and just happens to be gluten free. It has great flavor and adding a little bit of chopped hazelnuts adds just the right amount crunch to balance the creamy custard.
For decoration I used mini lime meringues, berries, mint leaves and kumquats. Any mixture of fruits would look beautiful. For a simple and elegant tart try a sprinkle of powdered sugar and thin slices of lime.
For the Crust:
Pre heat oven to 350
- In a large bowl, whisk together the almond flour, chopped hazelnuts, salt and sugar. Stir in the soft butter and vanilla.
- Beat the egg and add it to the rest of the mixture. You should have a slightly sticky dough.
- Press the dough into the tart shell. Make sure it’s the same thickness all around.
- Bake for 5-8 minutes at 350. Take the tart out of the oven and let it cool while you prepare the filling.
For the Filling:
- In a large bowl whisk together the lime juice, lime zest and sugar.
- Add the cream followed by the eggs and egg yolks. Stir to combine everything thoroughly.
- Gently pour the filling into the baked tart shell. Bake at 350 for 35-40 minutes. The outside should be set and the center of the tart should be a little wobbly.
- Allow the tart come to room temperature and then refrigerate for at least 2 hours and up to 2 days. Decorate and serve chilled or at room temperature.