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Lime season is just around the corner, and it’s just the time to make some lime desserts! Instead of going with the flow, I decided to make something a little more unique with lime, and combined it with almonds and vanilla in one beautiful almond tart.

Almond Tart with Lime and Vanilla

Photo: Natalie Levin

Almond Tart with Lime and Vanilla

For short crust pastry:

  • 150 grams all-purpose flour
  • 100 grams cold butter (cut into cubes)
  • 40 grams icing sugar
  • Pinch of salt
  • 1 tsp. vanilla extract
  • 1 egg yolk
  • 1-2 tbsp. cold water (as needed)

For the almond cream:

  • 100 grams almond meal
  • 100 grams cold butter (cut into cubes)
  • 100 grams sugar
  • Pinch of salt
  • 20 grams all-purpose flour
  • 1 large egg
  • 2 tbsp. milk

For lime cream domes:

  • 2 grams gelatin powder
  • 10 ml. water
  • 2 large eggs
  • 75 ml. lime juice
  • 75 grams sugar
  • Zest of 2 limes
  • Pinch of salt
  • 50 grams soft butter

For vanilla meringue:

  • 2 large egg whites
  • 30 ml. water
  • 120 grams sugar
  • 1 tsp. vanilla extract

For vanilla streusel:

  • 50 grams all-purpose flour
  • 50 grams cold butter (cut into cubes)
  • 50 grams light brown sugar
  • 1 tsp. vanilla extract


  • Lime or lemon zest
  • Fresh mint leaves


  1. In a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.
  2. Add egg yolk and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little milk.
  3. Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
  4. Wrap in plastic wrap and refrigerate for about an hour.
  5. Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
  6. Using a fork create holes in the crust. Freeze the crust for about an hour.
  7. Preheat oven to 170c degrees.

Blind baking:

  1. Put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
  2. Bake for about 12-14 minutes.
  3. Remove the weights and the plastic wrap and continue to bake the crust for about 3-4 minutes or until it is lightly golden.
  4. Cool at room temperature.

Almond cream:

  1. In a food processor with a steel blade, put almond meal, butter, sugar, salt and flour and blend until you get a crumbly mixture.
  2. Add egg and milk and continue to blend until you get a uniform thick cream.
  3. Pour the cream into the half-baked pie crust and straighten the top.
  4. Bake for 10-12 minutes until the cream is golden, set at the edges but is still slightly soft in the center.
  5. Cool completely at room temperature.

Lime cream domes:

  1. In a small bowl mix gelatin and water and set aside for 10 minutes at room temperature until the gelatin absorbs the liquid.
  2. In a small pot, put eggs, juice, sugar, zest and salt, and whisk well.
  3. Cook the mixture over medium heat, while whisking constantly until you get a thick cream (as soon as it starts boiling, the cream is ready).
  4. Add in the gelatin and mix well until it melts.
  5. Add butter and stir well until incorporated.
  6. Strain the cream and transfer to a silicone mold in the form of 4-5 cm domes. Straighten the top with a spatula. Keep some of the cream in a piping bag fitted with 1 cm round piping tip and refrigerate.
  7. Freeze the domes for 4-5 hours or until completely frozen.
  8. Remove the frozen domes from the pan and arrange on top of the almond cream.

Vanilla meringue:

  1. In a small pot, put sugar and water and heat to a boil.
  2. Continue to cook the syrup to the soft ball level (117-118c degrees, preferably use a sugar thermometer).
  3. When the syrup reaches 105c degrees, start whipping the egg whites in a mixer bowl with a whisking attachment at medium speed.
  4. Once the syrup is ready and has reached 117-118c degrees, increase the speed of the mixer and add the syrup in a thin stream to the egg whites while whipping.
  5. Continue to whip for 7-8 minutes or until the meringue is very stable and shiny. At the last minute, add vanilla extract to the meringue.
  6. Transfer the meringue into a piping bag fitted with 2 cm serrated piping tip and drizzle meringue mounds between the lime cream domes.
  7. Using a blowtorch, gently burn the meringue.
  8. Pipe the remaining lime cream in between.

Vanilla streusel:

  1. In a small bowl, combine flour, butter, sugar and vanilla together with your hands until a crumbly mixture is obtained.
  2. Bake the crumbs at 170c degrees until golden.
  3. Cool the streusel completely at room temperature.
  4. Arrange pieces of streusel at the top of the tart freely.
  5. Garnish with a little lime or lemon peel and mint leaves and serve.
  • You can make the tart with lemon, grapefruit or any other citrus fruit that likes to diversify flavors.
  • Keep the tart in a closed container for up to 4 days in the refrigerator.
  • I decorated the tart with lemon peel to give it a contrast to the green mint leaves and turn it into a bit more colorful, but a green lime peel would work just as well.