Lime flavoured white chocolate tart

• 3 hours to prepare • 25 minutes to cook • Serves 12

Lime.

There's nothing better than tucking into a slice of lime flavoured white chocolate cake at the end of a stressful day.

The tropical, fresh combination of flavours won't make this cake too heavy to enjoy, even after a long, working day. Even during a tough week, alone at home. And while your baby is crying for your attention.
(True story, ha-ha)
Moreover, I love the fact that creating this cake is relatively simple, yet it looks impressive. Sandwiched between lime flavoured custard and topped with white chocolate ganache, this tart is simply divine.

It pays to keep in mind that white chocolate can be a tricky ingredient to deal with. Just follow instructions below, dough...and you will enjoy perfect results!

Here are ingredients for a 12-serving recipe (24-cm diameter baking pan):

For the pastry

200 g flour 00
100 g sugar
100 g butter
4 g baking powder
1 egg
salt


For the custard

8 egg yolks
300 g  cow milk 
6 lime juice (approximately 180 ml) diluted in 120 ml of water
1 lime zest
200 g sugar
80 g potato starch


For the white chocolate ganache

120 g fresh milk cream
240 g chopped milk chocolate
2 lime zest

1. Start preparing the pastry: cut the butter into cubes and place it in a bowl. Add sugar, a pinch of salt and knead it quickly
2. Stir in the egg, then mix again. Finally add flour, and vanilla baking powder, all sifted. Knead it again
3. Form a ball, wrap it with plastic wrap and let it rest in the refrigerator for 1 hour
4. When we are close to the the 1-hour resting time of the pastry, preheat oven to 180°C
5. Grease and dust the baking pan with flour, then cover bottom and sides with the pastry cut into a flattened disc-shape, about 3 mm thick. Line the tart tin with baking parchment and fill with beans
6. Bake the tart for about 15 minutes or until the pastry is firm, then remove the beans and cook for about 5 minutes more, until golden brown and biscuity
7. Meanwhile, move on to the custard preparation: pour the milk and the lime juice into a saucepan and bring to a boil
8. Beat egg yolks with sugar until stiff for about 15 minutes
9. Incorporate sifted potato starch and lime zest to the mixture. Whisk well
10. When the milk starts to bubble, pour everything into the saucepan with the hot milk. Do not whisk until you see the milk really close to boil over. Only at that moment, take the custard off the heat and stir constantly to avoid lumps
11. Pour the custard into a bowl and sprinkle with granulated sugar to prevent skin from forming over the surface. Let it cool down
12. When the tart is cold, pour the lime-flavoured custard into the pastry pan and level well. Let it rest in the refrigerator for 1 hour
13. Meanwhile, start preparing the chocolate ganache: pour the milk cream into a small saucepan and place it over medium-low heat for a few minutes. Keep an eye on the cream — it's not necessary to boil it. It just needs to get hot: the cream is ready when you can place a finger in the cream and keep it there for 3 to 4 seconds. Turn off the flame and remove the cream from the stove
14. Scoop the chopped white chocolate and the lime zest into the cream. Stir gently to distribute the chocolate through the cream and let it sit for a few minutes to give the chocolate time to soften and melt
15. Stir the mixture with a wooden spoon, stir and let it cool down. Then, pour the ganache into the pastry pan and level
16. Place the tart in the refrigerator and let it rest for another hour...a long, very long hour...then enjoy this marvellous cake!

Nutrition Facts are detailed in the table below. Data is provided per serving.

When life gives you limes, rearrange letters until they say smile.