Preheat the stove to 180 degrees (gas mark 6). Pour the dough into the pan and bake for 10 minutes until it starts to color slightly. Set aside. Peel the limes with a paring knife. Cut the peel into thin strips. Blanch in boiling hot water for 5 min.
Rinse. Squeeze lemons. Candle the peels in a syrup of 10 centiliters of water, 60 g of sugar and the lime juice at a very low temperature for 20 minutes. Mix the peels and juice into the dough. Whip the egg whites with the remaining sugar until stiff.
Stir a quarter of the egg whites into the batter, then fold in the remaining whites with a spoon.
Pour the mixture into the ramekins on top of the pre-baked pastry. Bake at 180 °C (gas mark 6) for 10 min, watching closely. Sprinkle with the candied sugar just before removing.
You can also prepare the two doughs and the candied lime peel the day before. To prevent the filling from forming a crust in the refrigerator, evenly spread butter flakes on top. Jean-Marie Amat’s tip: serve this tart lukewarm or chilled with a Sauternes.
– Country : France – Region : Aquitaine – Takes approx. : 01 h 05 min. – Cooking time : 45 min. – Preparation time. : 20 min. – Difficulty : Complicated – Price : Inexpensive
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