Lime and cranberry tart
This lemon tart will make a perfect dessert. It is filled with a tasty cream and decorated with cranberries and lemon slices.
1. Mix the flour with 40 g sugar. Add the chopped butter and 4 tablespoons of ice water. Knead with your fingers quickly to smooth the dough. Cover with cling film and leave it to rest for 30 minutes in the fridge.
2. Preheat the oven at 210°C (th. 7). Roll out the dough on a floured surface and place it in a buttered tart pan. Prick with a fork and leave for 1 hour in the fridge.
3. Cover the dough with parchment paper and place the dried beans. Bake for 15 minutes. Remove the paper and the beans. Lower the temperature to 150°C (th. 5).
4. Rinse the lime and grate its zest. Squeeze the lime juice. Wash the other lime and cut into slices. Beat the chantilly cream. Mix the mascarpone with the zest and lemon juice, 150 g sugar, the vanilla sugar and eggs. Incorporate the chantilly cream.
5. Scatter 150 g of cranberries on the tart shell and cover with the mascarpone cream. Bake for 30 minutes, the let it cool. Decorate tart with the remaining cranberries and the lime wedges. Sprinkle with granulated sugar before serving.
Photo credit : Sucré Salé
