Lime & hazelnut crumble tart
29 May 2021
Here's a new lemon pie recipe, but for a change, lime! and here, no meringue but a crunchy streusel for a hazelnut crumble effect that goes wonderfully with the slight acidity of the lime. The recipe is quite simple and rather quick to make 😊
Prep time : 45 minutes + 45 minutes cooking
For a 20cm tart :
60g softened butter
90g powdered sugar
30g hazelnut powder
A pinch of salt
50g egg (1 egg)
180g flour
50g cornstarch
Optional : 1 egg for egg wash
Mix the softened butter with powdered sugar, the salt and the hazelnut powder.
Emulsify the mix with the egg, then add the flour and cornstarch.
Mix quickly, and stop as soon as you can form a ball. Put it in a plastic wrap and place it in the refrigerator for at least 30 minutes.
Next, roll out the dough to a thickness of 2 to 3mm and put it your buttered circle.
Prick the dough, then place it in the freezer for at least 15 minutes.
Next, bake your dough for 15 to 20 minutes at 170°C. Remove the circle, then brush the dough with beaten egg and put it in the oven again for 5 to 10 minutes, checking the coloring. When removed from the oven, leave to cool.
120g lime juice
100g sugar
Zests of 2 limes
2 eggs
125g butter
Mix the sugar with the lime zest.
Then add the eggs and whisk the mixture.
At the same time, heat the lime juice; when it is hot, pour half of it over the eggs, still whisking, then pour it back into the pan.
Thicken the cream over low heat, stirring constantly.
Then add the butter, cut into small pieces, off the heat.
When the cream is smooth, pour it over the cooled tart crust and place it in the refrigerator.
45g softened butter
45g brown sugar
45g flour
45g hazelnut powder
Mix the four ingredients together until you have a crumble texture.
Pour the pieces of dough on a baking sheet covered with parchment paper, then bake in the oven preheated to 180°C for about 15 minutes, the streusel should be well browned.
Let it cool, then sprinkle it over the lime cream.
Decorate with a few lime zests and hazelnut pieces, then enjoy!
Prep time : 45 minutes + 45 minutes cooking
For a 20cm tart :
Hazelnut dough :
60g softened butter
90g powdered sugar
30g hazelnut powder
A pinch of salt
50g egg (1 egg)
180g flour
50g cornstarch
Optional : 1 egg for egg wash
Mix the softened butter with powdered sugar, the salt and the hazelnut powder.
Emulsify the mix with the egg, then add the flour and cornstarch.
Mix quickly, and stop as soon as you can form a ball. Put it in a plastic wrap and place it in the refrigerator for at least 30 minutes.
Next, roll out the dough to a thickness of 2 to 3mm and put it your buttered circle.
Prick the dough, then place it in the freezer for at least 15 minutes.
Next, bake your dough for 15 to 20 minutes at 170°C. Remove the circle, then brush the dough with beaten egg and put it in the oven again for 5 to 10 minutes, checking the coloring. When removed from the oven, leave to cool.
Lime cream :
120g lime juice
100g sugar
Zests of 2 limes
2 eggs
125g butter
Mix the sugar with the lime zest.
Then add the eggs and whisk the mixture.
At the same time, heat the lime juice; when it is hot, pour half of it over the eggs, still whisking, then pour it back into the pan.
Thicken the cream over low heat, stirring constantly.
Then add the butter, cut into small pieces, off the heat.
When the cream is smooth, pour it over the cooled tart crust and place it in the refrigerator.
Hazelnut streusel :
45g softened butter
45g brown sugar
45g flour
45g hazelnut powder
Mix the four ingredients together until you have a crumble texture.
Pour the pieces of dough on a baking sheet covered with parchment paper, then bake in the oven preheated to 180°C for about 15 minutes, the streusel should be well browned.
Let it cool, then sprinkle it over the lime cream.
Decorate with a few lime zests and hazelnut pieces, then enjoy!
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