Savory Lime and Fresh Herb Cheese Tart
Discover an exquisite savory tart, combining the tangy zest of lime with the creaminess of fresh herb cheese. Perfect for a refined appetizer or a light lunch, this simple recipe will surprise you with its balanced flavors and melting texture. Prepared in just 25 minutes, it requires common ingredients and 30 minutes of baking. The crispy shortcrust pastry deliciously contrasts with the creamy filling flavored with chives. Follow our detailed steps for an impeccable result every time. With pro tips for a crispy crust and gourmet variations, this tart adapts to all tastes. Ideal for beginners, it will impress your guests with its elegance and lightness. In short, this tart is a true spring delight, easy to make and always appreciated. Serve it with a green salad for a complete and tasty meal.
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€69.99
Pros:
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- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Unroll the shortcrust pastry and place it in a lightly buttered tart tin or lined with baking paper. Prick the base with a fork to prevent it from puffing up during baking. Refrigerate for 15 minutes.
- 2
Finely grate the zest of the limes and set aside. Squeeze the limes to get their juice (about 80g). Strain it to remove seeds, then set aside separately.
- 3
Wash and dry the chives carefully. Finely chop them with a knife or kitchen scissors. Set aside.
- 4
In a bowl, whisk the fresh cheese with the softened butter until smooth and homogeneous.
- 5
Add the eggs one by one, mixing well after each addition. Incorporate the heavy cream, lime juice, grated zest, salt, and pepper. Mix until smooth and homogeneous. Add the chopped chives and mix gently.
- 6
Pour the mixture onto the cold tart base. Smooth the surface lightly with a spatula or the back of a spoon for an even presentation.
- 7
Preheat the oven to 180°C (static heat). Bake the tart for 30 minutes, until set and lightly golden on top.
- Storage: The tart keeps for 2 to 3 days in the refrigerator in an airtight container. Reheat it slightly in the oven before serving to restore its optimal texture.
- For a crispy base, pre-bake the pastry blind for 10 minutes before adding the filling.
- Variations: Replace chives with flat parsley, dill, or basil. For an exotic touch, use kaffir lime. Add a spoonful of Greek yogurt for extra creaminess.
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