Ingredients

Check off ingredients as you go

Serves 6

For the shortbread crust

• 170g (1⅓ cups) sifted all-purpose flour
• 30g (¼ cup) almond flour
• 80g (⅓ cup) butter at room temperature
• 50g (½ cup) powdered sugar
• 1 pinch of salt
• 1 egg yolk
• zest of one lime

For the lime cream

• 15cl (⅔ cup) freshly squeezed lime juice (about 5-6 limes)
• zest of 4 limes + zest of one lime for finishing
• 2 whole eggs
• 120g (½ cup) butter cut into cubes
• 100g (½ cup) sugar
• 5 fresh basil leaves

If you change the number of serving, consider adjusting cooking times!

Preparing the shortbread crust

1. In a stand mixer bowl or large mixing bowl, whisk the butter and sugar until the mixture is creamy. Add the zest, then the egg yolk, and finally the flour mixed with the almond flour. Work quickly (with your fingertips or in the mixer) to obtain a smooth dough without any butter pieces. It will have a slightly soft consistency. Form into a disc, cover with plastic wrap and refrigerate for at least 3 hours (you can form a ball, but if you already have a disc, you’ll barely need to handle the dough).

Preparing the lime cream

2. In a heavy-bottomed saucepan, combine the juice, lime zest, and sugar, stirring until dissolved. Add the lightly beaten eggs and the basil.
3. Heat over fairly low heat while stirring for a few minutes until the cream thickens and coats the spoon (without boiling). Turn off the heat, strain to remove the basil leaves (or remove them carefully), then add the butter to obtain a smooth, homogeneous cream. Blend with an immersion blender. Pour the cream into clean jars and refrigerate for several hours, at least 3 hours—the cream will thicken with the butter.

Baking the tart shell

4. Preheat the oven to 150°C (300°F). Remove the dough from the refrigerator, let it soften slightly, then roll it out on parchment paper to 3-4mm (⅛ inch) thickness.
5. Prick the bottom with a fork and bake on the second rack from the bottom for 20 to 25 minutes until golden. Remove from the oven and let cool, then carefully unmold.

6. Pour the cold cream over the crust, smooth with a spatula and keep refrigerated.

To serve, decorate with a few basil leaves, lime zest or thin lime slices, and optionally small meringues.

Variations

• You can replace the basil leaves with fresh mint, which is also delicious. In that case, add it before blending rather than infusing it with the cream.

• To get organized, you can prepare the shortbread crust the day before, as well as the lime cream.

If you’d like to make a lime cream without butter (or margarine), you can find the recipe in my lemon speculoos verrines.