Lime Tart

It’s no secret that I love to cook. I love getting into the kitchen and spending hours at the stovetop and the oven, but I also enjoy making easy recipes like this lime tart. Because I don’t always have the time or the energy, or it’s scorching hot and the last thing I want to do is turn on the oven. For those times, it’s perfect to have a few easy ideas up your sleeve, and this is one of them.

If you know the classic cookie-and-chocolate birthday cake we’ve all grown up with, this recipe is a version with a citrusy, refreshing twist. It’s not complicated at all. It consists of alternating layers of cookie with lime cream and Top the Set with sweetened whipped cream. We can serve it in the same dish we assembled it in, or unmolded onto a serving plate or a board. It will all depend on the occasion.

Revol porcelain tray, Pallarès carbon steel knife and Caractère porcelain plates by Revol

Ingredients (for 8-10 people)

• 180 g of sugar
• 30 g of maizena
• 1/4 teaspoon of salt
• 4 egg yolks
• 500 ml of evaporated milk
• 45 g of butter
• 4 limes
• 62-64 rectangular cookies
• 200 ml of heavy whipping cream (35% fat)
• 20 g of powdered sugar
• Mint leaves for garnish

Preparation

1. In a saucepan we mix with some rods sugar, cornstarch, and salt.
2. Add the egg yolks and the evaporated milk and whisk again. Place over the heat and warm, stirring occasionally, until it comes to a boil. Cook for one minute and remove from the heat.
3. Next, cut the butter into cubes; separately, wash and dry the limes, grate them, and squeeze out their juice.
4. We add the butter and lime zest to the saucepan, stirring until the butter has melted and fully incorporated.
5. Add the lime juice gradually, stirring constantly so the cream doesn't curdle.
6. Pour the cream into a deep bowl and cover with plastic wrap, pressing it onto the surface of the cream so that a skin doesn't form. Let it come to room temperature.
7. Meanwhile we line a rectangular mold with parchment paper and place a layer of cookies covering the entire base well. You may need to cut pieces of cookie to fill the gaps.
8. Spread a layer of lime cream over the cookies. Place another layer of cookies on top, then another layer of cream. Continue alternating layers like this until you finish with a final layer of cookies.
9. Cover the dish and place it in the fridge, where we let the cake set for 3-4 hours.
10. When we're ready to serve the easy lime pie, we whip the cream (which should be well chilled) together with the powdered sugar in a container deep and with the help of some metal whisks, manual or electric.
11. We cover the surface of the cake with whipped cream, sprinkle with lime zest to add a touch of color, and decorate with a few fresh mint leaves.
12. We serve immediately.

Caractère de Revol porcelain plates, Pallarès carbon steel knife, Sophie Conran T&G wooden board and Revol porcelain tray