Here the freshness of citrus fruits and their sparkling colors with a Lime tart with speculoos... Nothing better to bring us a little closer to the beautiful days.
These pies are reminiscent of the famous "Key lime pies", the specialty that we enjoy for dessert in Florida. I remember the one I had tasted seated at one of these "dinners" on the side of an American road, memorable! I melt in front of their tangy flavor and their creamy texture in the mouth... So there is a little bit of Florida in this Lime tart with speculoos ! But not only that...
Add a touch of speculoos, and we have our crunchy-gourmet. The combination of lime and speculoos has a beautiful balance, surprising, but delicious. I topped my little tarts with a little slightly sweetened whipped cream for a little extra touch of sweetness. So, will you let yourself be seduced?
- 250 g speculoos
- 90 g soft butter
- 400 g sweetened condensed milk 1 box
- 2 whole eggs
- The juice of 2 limes + zest
- +
- 15 cl full liquid cream
- 2 tbsp of icing sugar
- Preheat the oven to 180 ° C traditional heat.
- Reduce the speculoos to crumbs, melt the butter and mix with the speculoos.
- Take 1 family tart mold or 4 tart molds (like mine) and line the bottom with the speculoos dough thus created, going up the edges of the mold.
- In a container, mix the condensed milk, whole eggs.
- Then add the juice and zest of the two limes.
- Pour the mixture over the pie shell (s) and bake for 20-25 minutes. Let cool completely on a wire rack.
- Before serving, whip the liquid cream into whipped cream and decorate with a pastry bag.
These tarts are really beautiful!
these wonderful tarts
They are pretty like all these tarts and in addition, they must be divine!
Very beautiful your tarts !!!
Yum yum lemon and speculoos, thank you for this recipe, I'm saving it.
Very nice achievement! I love the idea of decoration on top. Kisses!
Ohhh a Key Lime Pie! Tasty and decadent! Really nice addition of the little whipped cream
Yes I am totally seduced !! Lime and speculoos, it must be really a combination that is worth it :)
Thank you for this great recipe !
As usual, the visuals are gorgeous.
Very tempting these tarts!
Splendid! It makes you want to eat a tartlet, in the sun, with your feet in the pool, can't wait for summer!
[…] This way, the freshness of citrus fruits and their sparkling colors… Lime and speculoos tarts to let our thoughts escape and bring us a little closer to the beautiful days. […]
Oh how pretty she is!
How hungry!
This recipe makes me want it! I'm making a note of it to try it one of these days!
I made it earlier in a family version. Very good recipe, very nice texture. Next time, I will add the juice of a lime, for more acidity, hoping that the texture will not be changed. Thank you for this original recipe.
Thanks Ménalie :) Don't hesitate to adapt the acidity to your taste
Hello,
Can we make the tart the day before? Apart from the whipped cream of course...
Hello, yes absolutely!
Hello, is it possible to make this recipe with lemons? I have a lemon tree that produces lots of fruit!
Hello Elena, you can try yes! See you soon :)
Thank you for this recipe!! I am at the whipped cream stage and I would like to unmold my tart (family size) before but I forgot to put baking paper on the bottom... Do you have a tip for unmolding my tart without making any damage? :(
Hello Mélanie, if it does not come off on its own, then you can tap it on the edge of the work surface and/or slide a knife blade along the sides to free it. See you soon :)
Hello,
Should I keep the tart in the fridge if I prepare the tart the day before?
Hello Andrea, yes it is best to place this tart in the fridge. See you soon :)
Hello and thank you for all these beautiful and good recipes :)
What diameter are your small tartlet molds please?
Thank you!
And good luck with your delicious food!
Hello Aurélie, so that's a very good question, unfortunately I don't have them on hand anymore, so I can't measure them... :) See you soon