Lime Tart

Ingredients

Directions

1. 1

   Wash 2 limes, grate the peel. Set the limes aside. Separate 3 eggs. Knead 1 egg yolk, lime zest, flour, 70 g sugar, butter and 1-2 tablespoons cold water first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Roll out the dough round on a floured work surface (28 cm Ø). Place the dough in a greased tart tin (24 cm Ø). Press the edges. Line the tart base with baking paper, place dried peas on top. Pre-bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) on the bottom shelf for approx. 20 minutes. Take out, remove baking paper and dry peas

2. 2

   For the filling, grate the peel of 1 lime. Halve all limes and squeeze them. Measure out 100 ml juice. Mix 2 egg yolks, 4 eggs, lime juice and zest, 140 g sugar and crème fraîche. Spread the mixture on the still warm tart base. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 25 minutes. Take out the tart, let it cool down

3. 3

   For the meringue, beat all the egg whites until stiff, adding salt and 130 g sugar. Wave the beaten egg whites onto the tart filling. Bake in a preheated oven (electric cooker: 250 °C/ convection oven: 225 °C/ gas: see manufacturer) for approx. 5 minutes, remove from oven

4. 4

   For the ice cream, roughly chop the pine nuts and roast them in a pan without fat until golden brown. Stir cream, honey and mascarpone until smooth. Stir in pine nuts. Let the mixture freeze in the ice cream machine. Arrange the tart with the ice cream. Garnish with lemon balm and lime zest