Fustini's Oils and Vinegars
Caramelized Lemon Lime Tart

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Caramelized Lemon Lime Tart


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Caramelized Lemon Lime Tart

Submitted by Corporate Chef Andy Stewart


  • 1 1/4 cups cake flour
  • 4 tablespoons sugar
  • 1 stick butter, cold and cut into small pieces
  • 1 teaspoon Persian Lime olive oil
  • 1 egg yolk
  • 2 tablespoons heavy cream
  • sugar
  • fresh raspberries


Step 1. 

Preheat oven to 350 degrees.  Place flour and sugar in the bowl of a food processor and pulse to combine.  Add butter and pulse several times to make mealy.  Add egg yolk and heavy cream and pulse until crumbly.  Press crumb mixture into the bottom of a tart pan with removable bottom.  Place a piece of parchment inside and press some weights onto the crust.  Bake in the hot oven until set and brown - 20 minutes.  Remove from oven and let cool then remove weights and parchment,  Once fully cooled, remove the bottom.

Sprinkle sugar on top of the tart and caramelize with a torch.  Top with fruit and serve.

Step 2.  Filling

Place eggs, yolks, sugar, juices, zest, and vinegar in a medium-size bowl.  Place bowl over simmering not boiling water and whisk constantly.  Cook, whisking until thick and creamy - 20 minutes.  Remove from heat and add butter, one tablespoon at a time, stirring to melt in between each addition. Once all butter has been stirred in, pour into prepared crust then refrigerate until cold.  Cover and refrigerate overnight.  

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