There lime tart and white chocolate chantilly it’s a sweet scenographic, with a wave decoration that makes it very refined. It’s a original dessert that plays with the textures of the biscuit base and the filling of fresh cream. A perfect cake for any occasion.
Ingrediants
- 200 g of Digestive type biscuits
- 100 g of butter
- 1 pinch of salt
- 120 g of lime juice
- 120 g of powdered sugar
- 130 g of soft butter
- 100 g of eggs
For the base
For the lime cream
- the zest of two limes
- 50 g of white chocolate
- 50 g fresh cream
- 1 g of gelatin
- 100 g of fresh semi-whipped cream
- 1/2 vanilla bean
- white food coloring in spray
For the white chocolate chantilly
For decoration
Are you looking for a cake for a snack or for a dinner with friends? There lime tart with white chocolate chantilly is the recipe for you: a dessert simple in the ingredients, but definitely impressive, both in terms of taste and shape.
This sweet without baking it is made using a mold consisting of a non-stick microperforated ring that allows perfect demoulding and a silicone mold with a particular design that gives the tart a romantic and refined allure.
This sweet recipe plays on textures: the biscuit base meets a fresh lime cream filling, enriched with a soft and delicious white chocolate Chantilly cream. A original tart that will conquer everyone.
OTHER DELICIOUS RECIPES: Cappuccino tart, pear and chocolate crumble, lime tartlets
FIND OUT ALSO: 30 chocolate desserts to try immediately
How to prepare: Lime and Chantilly tart with white chocolate
- Execution
- average
- Preparation time
- 15 min
- Cooking time
-
30 min
- Rest time
-
11h
How to prepare: Lime and Chantilly tart with white chocolate
Start making this cake from the base. Blend the biscuits together with the melted butter and salt, thus obtaining a sandy dough. Place the tart ring on a cutting board covered with parchment paper and fill it by pressing the mixture very well on the bottom and on the edges. Cover with cling film and place in the refrigerator for at least 3 hours.
Dedicate yourself to the lime cream: pour the eggs, sugar and lime zest into a saucepan, mix briefly and add the lime juice. Cook over low heat, taking care to stir constantly, until the cream is thickened (if you have a thermometer the temperature will be 82 ° C), without ever reaching a boil.
Filter through a sieve and immediately pour the cream into a cold container, let it cool and, when the temperature has dropped to around 40-45 ° C, add the butter and emulsify with an immersion blender until you get a shiny and silky cream.
Let it cool completely and pour the lime cream into the previously prepared biscuit base. Keep it in the refrigerator.
For the chantilly: melt the chocolate in a bain-marie or in the microwave. In a saucepan, bring the cream with the vanilla seeds to the boil and dissolve the gelatin previously soaked in cold and well-drained water. Pour over the chocolate and mix well with a spatula.
Let the mixture rest: when it reaches 25 ° C, gently stir in the semi-whipped cream several times. Now pour the Chantilly obtained into the silicone mold, cover with cling film and freeze for at least 8 hours.
Take the base of the cake out of the refrigerator and remove the ring: it will come off very easily. At this point, unmold the chantilly frozen, sprinkle it with white food coloring and then place it on the tart. The cake is ready to be served.
.
