Lime tart with cranberries
70 mins
70 mins
Ingredients
- 200 g Flour
- 40 g Sugar
- 150 g Butter
- 3-4 Tbsp cool water
- baking paper and 500 g dried peas for blind baking
- 2 Organic limes
- 200 ml Whipped cream
- 250 g Mascarpone
- 150 g Sugar
- 1 package Vanillin sugar
- 2 Eggs (M)
- 200 g dried canberries
- 7-10 Tbsp Icing sugar
- 7-10 Tbsp Slices of lime
Directions
- 1
Mix flour with sugar. Add butter in pieces and water. Chop through everything with a knife to form dry crumbs. Then knead everything quickly by hand to a smooth dough.
- 2
Wrap the dough in foil and place in the refrigerator for about 30 minutes.
- 3
Roll out the dough on a floured surface and line a greased tart mould (approx. 26-28 cm diameter, or 2 small moulds approx. 18-20 cm diameter) with the dough. Prick the dough several times with a fork.
- 4
Place the mould in the refrigerator for about 1 hour. Then place a sheet of baking paper on top and pour the peas on top.
- 5
Pre-bake in the preheated oven at 200 degrees (gas: level 3-4, fan oven: 180 degrees) for approx. 15 minutes. Remove peas and baking paper. Switch the temperature down to 160 degrees (gas: level 1-2, fan oven: 140 degrees).
- 6
Rinse limes, grate peel and squeeze juice. Whip cream until stiff. Mix mascarpone with lime juice and zest, sugar, vanilla sugar and eggs well. Fold in cream. Spread 3/4 of the cranberries on the tart base, then pour the mascarpone mixture on top.
- 7
Bake the tart in the oven for about 30 minutes. Let it cool down.
- 8
Sprinkle the remaining cranberries over the tart and garnish with slices of lime. Serve dusted with icing sugar.
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