Summary

Ingredients

• 9 egg (s)
• 350 grams sugar
• 150 g crème fraîche
• 150 g cream
• 300 ml lime juice, (approx. 6 limes)
• 250 g flour
• 80 g suar
• 100 g butter, cold
• 5 tablespoon milk
• 2 egg yolks
• Flour for rolling
• Butter, for the mold
• Peas, (dry peas) for blind baking

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Instructions

1. Beat eggs and sugar until the sugar has dissolved. Gradually stir in the creme fraiche and cream. Pour in the lime juice. Cover and cool overnight.
2. Mix the flour and sugar. Spread the butter in pieces on top. Knead quickly into a crumbly dough. Knead in the milk and egg yolks. Press the dough flat and cool in foil for 1 hour.
3. Preheat the oven to 175 degrees (convection 150, gas 2). Roll out the dough thinly on a floured surface and cut out a circle with a diameter of 30 cm.
4. Butter a springform pan and line it with batter. Cover with aluminum foil and sprinkle with the dry peas. Bake blind in the oven (center) for 20 minutes. Remove the peas and foil and bake the tart for another 10 minutes. Let cool down. Reduce the heat to 150 degrees (circulating air 140, gas 1).
5. Mix the lime cream again, no bubbles should appear. Pour the cream into the tart and bake for 50-60 minutes. It should no longer be liquid, but it should also not be completely solid.
6. Take them out of the oven and let them cool. Remove the edge and slide them onto a grate. Close the edge again and put the tart in the refrigerator for 1 hour.
7. Tip: A big dollop of sour cream tastes good with it!