Name: Lime Blossom Tart with Almond Cream & Crémeux
Yield: 1 serving
Ingredients: 115 g Unsalted butter; 70 g Confectioners' sugar; 25 g Ground hazelnuts; 1 g Salt; 45 g Egg (UK small); 190 g Bread flour; 60 g Potato starch; 65 g Unsalted butter; 65 g Superfine sugar; 65 g Ground almonds; 25 g Lime zest; 65 g Eggs (UK small); 3 pcs Limes; 10 g Olive oil; 75 g Golden honey; 30 g Glucose powder; 15 g Fresh sage; 15 g Fresh mint; 15 g Fresh tarragon; 15 g Edible marigold flowers; 70 g Lime juice; 80 g Eggs; 7 g Honey; 7 g Gelatin mass (Hydrated from 1g gelatin powder in 6g water); 85 g Unsalted butter; 125 g Egg whites; 125 g Superfine sugar; 125 g Confectioners' sugar

Lime Blossom Tart with Almond Cream and Cremeux

This tart combines a hazelnut shell with almond-lime cream, lime crémeux, herb-infused lime gel, and baked meringue. The result is a citrus dessert with both creamy and crisp elements.

Main Layers

The tart is built from:

A sweet hazelnut tart shell
Almond and lime cream baked into the shell
Lime crémeux for the main filling
Lime gel with herbs and marigold
Meringue piped over the top

Tart Shell and Cream

The shell uses hazelnuts and potato starch for a tender crust. Baking the almond-lime cream inside the shell adds a softer layer underneath the crémeux.

Lime Gel and Cremeux

The lime gel adds acidity and herbal notes from sage, mint, tarragon, and marigold. The crémeux provides the main citrus filling and should be chilled or frozen enough to hold its shape before finishing.

Meringue Finish

The meringue is piped over the chilled tart and baked briefly to set. This gives the tart a lighter top layer and adds contrast to the denser citrus filling.

Final Thoughts

This tart works well when you want a structured citrus dessert with several layers. Chill it fully before slicing so the crémeux and meringue stay defined.