Lime Tart

Try this delicious cake recipe:

Brush a round, coated dish (24 cm ø) with the butter (I).

Peel 3/5 of the limes so that a white rim remains, then cut them into very thin slices and line the dish with them. Grate the zest from the remaining limes, squeeze out the juice, and set both aside.

In a heavy-bottomed saucepan, melt the sugar to light caramel. Once the sugar begins to caramelize, dip the bottom of the saucepan once in cold water. Pour the caramel on the spot over the limes in the mold.

Sift the flour, cornstarch (maize starch) and baking powder into a suitable bowl. Cream the remaining softened fat, confectioners’ sugar and salt with the whisks of a hand mixer. gradually fold in the eggs. Fold in the flour mixture. Stir the lime zest set aside and 5 tbsp lime juice (based on a 24 cm ø cake) into the batter. Spread the batter evenly into the pan.

Bake the tart in the heated oven on the 2nd rack from the bottom at 175DurchmesserC for 45 min, then cool for another 6-8 min before turning out onto a serving platter. Slice the tart with a moistened serrated knife.

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