Lemon Lime Tart Jamie Oliver Recipes with ingredients,nutritions,instructions and related recipes (2024)

Steps:

• To make the pastry, put the flour and icing sugar into a large bowl with a good pinch of sea salt. Make a well in the middle, then add the oil, wine and vanilla paste. Use a fork to whip up the wet mixture, gradually bringing the flour in from the outside until it comes together as a ball of dough. Tip on to a lightly floured surface and knead for just a couple of minutes, then wrap in clingfilm and place in the fridge for 30 minutes.
• On a flour-dusted surface, roll out the pastry to about 3mm thick. Loosely roll it up around the rolling pin and unroll it over a 25cm loose-bottomed tart tin, easing and pushing it carefully into the sides. Trim off any excess, patch up any holes, then prick the base with a fork, cover with clingfilm, and chill in the freezer for 1 hour 30 minutes.
• Preheat the oven to 180ºC/350ºF/gas 4. When the time's up, bake the pastry case blind for 25 minutes, or until lightly golden. Meanwhile, finely grate the zest of 1 lemon and put aside. Squeeze all the lemons to give you 150ml of juice, then whisk with the rest of the filling ingredients until smooth, by hand or in a food processor. Pour into the tart case and bake for 30 minutes, dusting with icing sugar and sprinkling over the lemon zest for the last 5 minutes. Transfer to a wire rack to cool - it will have a slight wobble, but will set as it cools. Dust with extra icing sugar, then slice and serve.

Nutrition Facts : Calories 323 calories, Fat 14.4 g fat, SaturatedFat 4.9 g saturated fat, Protein 8.5 g protein, Carbohydrate 41.5 g carbohydrate, Sugar 22.8 g sugar, Sodium 0.2 g salt, Fiber 0.8 g fibre

Steps:

• Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter, almonds and sugar. Press onto the bottom and up the sides of a greased 9-in. tart pan. Bake until edges are lightly browned, 15-18 minutes., In a large bowl, whisk egg yolks, milk, lime juice and zest. Pour over crust. Bake until center is almost set, 12-14 minutes. Cool on a wire rack. Refrigerate at least 2 hours., In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold in sour cream and grated lime zest. Spread over tart. Garnish with raspberries and lime wedges.

Nutrition Facts : Calories 288 calories, Fat 16g fat (9g saturated fat), Cholesterol 112mg cholesterol, Sodium 138mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.

Steps:

• Preheat oven to 350 degrees F.
• Roll out the pate sucre to a circle about 1/4 inch thick and large enough to slightly overlap a 9-inch metal tart pan. Fit the dough into the pan and trim the edges. Line the bottom and sides of the shell with parchment, or coffee filter papers, or aluminum foil. Fill the lining with dried beans, rice or aluminum beans, and bake in the oven for 20 to 25 minutes. Cool and remove the beans and the lining. Return the shell to the oven and bake until golden, 5 to 10 minutes longer.
• In a large metal bowl, whisk together the whole eggs, egg yolks, 1 cup sugar, lemon and lime juice, and zests. Set over simmering water and continue to whisk until the mixture is very thick, about 10 minutes.
• Turn off the flame and whisk in the butter, a few pieces at a time. (You don't want the mixture to cool down before all the butter is incorporated.) Strain the filling into a bowl. Scrape into the baked tart shell and smooth with a metal spatula. Cool and then refrigerate until firm, 3 to 4 hours, up to overnight.
• Sprinkle the remaining 2 tablespoons of sugar evenly over the top of the filling. With a propane blowtorch, caramelize the sugar. (This can also be done under the broiler. Place the tart on the broiler tray directly under the flame, watching carefully to prevent burning). Refrigerate the tart for at least 30 minutes. Or, if desired, eliminate the 2 tablespoons of sugar and arrange circles of raspberries on top of the tart. Sift a little powdered sugar over the berries just before serving.
• Cut into slices and serve. If you have caramelized the sugar, serve the tart with fresh strawberries or raspberries.
• In a food processor fitted with the steel blade, combine the flour and sugar. Add the butter and process until the texture resembles fine meal.
• In a small bowl, whisk together the yolks and 1 tablespoon of the cream. Scrape into the machine and process until a ball begins to form, using the additional tablespoon of cream, if necessary. Remove the dough from the machine, and on a lightly floured surface, press down into a circle. Wrap in plastic wrap and refrigerate for at least 1 hour.

Steps:

• Spray 10-inch tart pan with removable bottom with cooking spray.
• Whisk all-purpose flour, cake flour and salt in medium bowl.
• Beat butter and powdered sugar in large bowl at medium speed until smooth. Beat in 1 egg yolk and vanilla until combined. Stir in flour mixture just until combined. Shape into flat round; cover and refrigerate 30 to 60 minutes or until firm.
• Roll dough between two sheets of waxed paper into 12-inch round 1/8 inch thick. Remove top piece of waxed paper; invert dough into tart pan. Remove waxed paper; carefully press dough into pan. Trim dough even with top of pan; freeze 30 minutes.
• Meanwhile, heat oven to 375°F.
• Line crust with foil, covering edges; fill with pie weights or dried beans. Bake 15 minutes; remove foil and weights. Reduce oven temperature to 350°F Bake 10 minutes to firm and lightly brown crust. Cool on wire rack while preparing filling.
• Whisk condensed milk and lemon and lime juices in large bowl until blended. Whisk in 5 egg yolks and lemon peel until blended; pour into slightly cooled crust.
• Bake at 350°F for 30 minutes or until center is firm and set. Cool on wire rack to room temperature, about 1 hour. Cover and refrigerate 8 hours or overnight. Serve chilled. Refrigerate leftovers.

Nutrition Facts : Calories 607.9, Fat 26.4, SaturatedFat 15.7, Cholesterol 196.4, Sodium 207.3, Carbohydrate 82.9, Fiber 0.7, Sugar 62.2, Protein 12.3

Steps:

• Make the dough: In a food processor, pulse flour, sugar and salt. Add butter and pulse briefly until well combined. Add egg and pulse just until dough comes together. Dough will be rather soft. Wrap with waxed paper or plastic wrap, and press to make a 1-inch-thick disk. Refrigerate for at least 1 hour, or it will be too soft to handle. (Make the dough up to 2 days in advance, if desired.)
• Remove dough from the refrigerator and let soften at room temperature until pliable and soft, about 15 minutes. Using your fingertips, press dough into a 9-inch fluted tart pan with removable bottom, making sure it is pressed evenly across the bottom and up the sides, about 1/8-inch thick. Press the dough against the sides to the very top. Pinch off any excess and smooth the edge. You'll have slightly too much dough - save any left over to patch cracks after blind baking. Chill the tart dough in the pan until ready to bake. (You can also freeze it at this point, if you like, for up to a week.)
• When ready to blind bake, heat oven to 350 degrees. Place the dough-lined tart pan on a baking sheet, and bake to a pale golden brown, about 30 minutes. (Pie weights shouldn't be necessary, but check the dough during baking, to make sure sides are not slumping. If so, press the sides back up with a wooden spoon.) For even browning, turn the tray halfway through the baking. Remove from oven, and cool to room temperature.
• Make the filling: Put lemon and lime zest, lemon juice, lime juice, sugar and butter in a heavy saucepan over medium heat. Cook until butter is melted and mixture is hot, 4 to 5 minutes. In a medium bowl, beat together eggs and yolks.
• Whisk the hot mixture gradually into the eggs to temper them. Then pour everything back into the saucepan and return to heat. Cook, whisking constantly, until mixture thickens to a milkshake consistency, about 5 minutes. (Do not overcook, or it will curdle.) Pour through a fine-meshed sieve into a bowl and allow to cool to room temperature, whisking occasionally. Mixture will continue to thicken as it cools. (At this point, you can continue with the recipe, or cover the filling and refrigerate for up to 2 days.)
• Spoon the lemon curd into the baked tart shell. Using a spatula, spread the curd evenly into the shell. Bake in a 350-degree oven until filling is set (not jiggly), about 10 minutes. Cool to room temperature. (This can be done several hours before serving.) Just before serving, top tart with lime zest and dust edges with confectioners' sugar, if desired.

2016-02-03 Method. Preheat the oven to 175ºC/gas 3. Lightly grease a 22cm metal or glass pie dish with a little of the butter. For the pie crust, blend the …
From jamieoliver.com
Servings 10Total Time 45 minsCategory DessertsCalories 455 per serving

• Preheat the oven to 175ºC/gas 3. Lightly grease a 22cm metal or glass pie dish with a little of the butter.For the pie crust, blend the biscuits, sugar and remaining butter in a food processor until the mixture resembles breadcrumbs.
• Remove from oven and place the dish on a wire rack to cool.For the filling, whisk the egg yolks in a bowl.

2018-06-10 250 g unsalted butter , at room temperature, plus extra for greasing; 1 vanilla pod; 6 large free-range egg yolks; 5 large free-range eggs; 270 g caster sugar
From mastercook.com

Tart recipes (35) Tart recipes. (35) Sweet or savoury – master the art of the tart with our collection of show-stopping tart recipes. If you’re looking for more baking inspiration we’ve got cakes, pies, breads and more – all in our beautiful baking …
From jamieoliver.com

Bake in the oven for 10 minutes. Remove the baking paper and weights and bake for a further 10 minutes or until lightly golden brown. 5. Combine the lemon and lime juice, sugar and cream in a bowl. Whisk in the beaten eggs a bit at a time …
From juliegoodwin.com.au

Press mix in a thin layer over the base and 0.5cm up the sides of a 23cm fluted loose-bottom quiche tin. Chill while you prepare filling. For filling, place condensed milk, eggs, lime juice and zest into a bowl. Using a whisk, mix until …
From newideafood.com.au

2016-05-18 Tart crust Juice of 1 lemon (4-5 Tbls Juice of 1 lime (3-4 Tbls.) 2 Eggs 1/2 c Sugar 2 tb Melted butter. Prepare tart crust. Combine lemon & lime juices in a small bowl. Strain out pulp, if desired. Beat eggs until light in med bowl. Add
From bakerrecipes.com

This wonderful, rather delicious baked Amalfi lemon tart is fresh but comforting and just a stone’s throw away from a baked cheesecake. Crecipe.com deliver fine selection of quality Lemon and lime cream tart | jamie oliver | food network recipes equipped with ratings, reviews and mixing tips. Combine the lemon and lime juice, sugar and cream in a bowl. 8 cloves Garlic. Remove …
From moustroufis.gr

2011-10-10 Preheat oven to 350°F. Prepare a 9- or 10-inch tart pan by spraying lightly with non-stick spray. In a medium sized bowl, mix together powdered sugar, flour, and salt. Add butter, and mix ingredients together until a dough forms. Pat dough evenly into bottom and sides of tart pan.
From rachelcooks.com

12-jul-2019 - This homemade lemon tart recipe from Jamie Oliver is almost like a cheesecake – the ricotta makes it light and fluffy, and it’s packed with zesty lemons.
From pinterest.ca

2017-01-14 Here's the recipe should you want to give it a shot. Lemon Lime Cream Tart Makes one 12 inch tartFor Short Crust Sweet Pastry:makes enough for 2 x 30cm/12 inch tart moulds250g butter200g icing sugara medium pinch of salt500g flour4 egg yolks4 tablespoons cold milk/waterYou can make this by hand or in a food processor. Cream together the butter ...
From chefsallyjane.co.uk

2016-03-24 Lemon and lime curd. 5 egg yolks. ¾ cup sugar. 125g butter, cut into tubes. 2 lemons juiced. 2 limes juiced. Zest of half a lime. Zest of half a lemon. PUTTING IT ALL TOGETHER: Preheat oven to 180’C fan forced/ 160’C conventional and using some butter grease the inside of a large 27cm tart tin and dust with flour.
From haydenquinn.com.au

2012-05-02 3/4 cup (200 ml) fresh lemon juice (3 to 4 lemons) 1 1/2 cups (300 g) sugar. 8 large eggs. 1 1/2 cups (350 ml) heavy cream. *. Preheat oven to 350°F (175°C). With a fork, mix 1 egg with a little milk and egg-wash the uncooked pie crust before baking blind. Bake the pie crust blind for 10 to 12 minutes minutes.
From nettleandquince.com

2001-05-05 Ingredients. 1 tart shell, baked blind; 8 large free-range eggs; 12 ounces caster sugar; 12 ounces double cream; 7 1/2 ounces lime juice; 3 3/4 ounces lemon juice
From recipegoldmine.com

2019-05-11 Trim off any excess, patch up any holes, then prick the base with a fork, cover with clingfilm, and chill in the freezer for 1 hour 30 minutes. Preheat the oven to 180ºC/350ºF/gas 4. When the time’s up, bake the pastry case blind for 25 minutes, or until lightly golden. Meanwhile, finely grate the zest of 1 lemon and put aside.
From kitchenanugraha.blogspot.com

Step 3. Meanwhile, whisk eggs, cream, sugar, lemon and lime rind and lemon and lime juice in a large bowl until combined and then let stand for 5 minutes before pouring into tart shell and reduce oven to 130˚C conventional or 110˚C fan-forced and bake for 45 minutes or until just set and then let cool, then refrigerate until chilled.
From foodnewsnews.com

2012-03-28 A little lemon juice. Pre heat the oven to 180c/gas 4. You need a 9in/23cm deep tin. In a food processor whiz together the flour, icing sugar and butter until it forms a breadcrumb like mixture. Take care not to over process. Add the egg and a little lemon juice and process until it almost forms a ball.
From fionsars.blogspot.com

How to make sweet shortcrust pastry | jamie oliver. Lemon meringue pie gordon ramsay, lemon meringue pie jamie oliver, . Amalfi lemon tart · 250g plain flour, plus extra for dusting · 50g icing sugar, plus extra for dusting · 75ml olive oil · 75ml greco di tufo white wine · ½ teaspoon .
From jamieoliverrecipes.eu.org

2021-02-22 Pour the curd through a fine-mesh sieve into a bowl, then cover and chill for at least 4 hours. STEP 2. Heat the oven to 180C/fan 160C/gas 4. Lightly butter a loose-bottomed 23cm tart tin, and line the base with a circle of baking paper. To make the tart case, put all of the ingredients and a pinch of salt in a large bowl, and use a spatula to ...
From olivemagazine.com

2. In a large bowl, mix together the eggs, sugar, lemon juice and zest and whisk for a few seconds. Add the cream and whisk it in, then place in the fridge. 3. Once chilled, on a lightly floured work surface, evenly roll out the pastry into a circle 3 mm (1/8 in) thick.
From foodnetwork.co.uk

Raspberry, lemon & frangipane tart. 27 ratings. The most stunning summer dessert ever; raspberry, lemon and frangipane tart. See more Lemon tart recipes.
From bbcgoodfood.com

Steps: Preheat the oven to 180°C/350°F/gas 4. Spread out the nuts and seeds on a baking tray and toast in the oven for 5 to 6 minutes. Transfer to a food processor, along with the chestnut purée, suet and maple syrup, and blitz until it comes together into a ball.
From tutdemy.com

Preheat the oven to 160°C/325°F/gas 3. Grease and line a deep 20cm cake tin (or 12 x 10cm cake tins). Whisk the eggs and sugar together in a large bowl, then whisk in the lemon and oil purée, the ground almonds and polenta. Pour the mixture into the prepared tin (s), spread out evenly with a palette knife and bake for 40 to 45 minutes (20 ...
From jamieoliver.com

2006-07-16 100ml lemon juice. Egg wash your tart shell, then blind bake. This will keep the pastry crisp for longer. Whisk together the sugar & eggs. When mixed well, slowly stir in the cream, lemon & lime juices. Put the shell back in the oven & slowly pour in the filling (this will reduce spillage). Bake for around 40-45 minutes at 180c or until the ...
From viciousange.blogspot.com

2021-12-31 Meanwhile, finely grate the zest of 1 lemon and put aside. Squeeze all the lemons to give you 150ml of juice, then whisk with the rest of the filling ingredients until smooth, by hand or in a food processor. Pour into the tart case and bake for 30 minutes, dusting with icing sugar and sprinkling over the lemon zest for the last 5 minutes.
From mailplus.co.uk

Lemon & lime tart, i thought the tanginess of this tart would be perfect after a night of curries. Ingredients · pastry · 250 g plain flour , plus extra for dusting · 50 g icing sugar , plus extra for dusting · 75 ml olive oil · 75 ml greco di tufo white wine …
From songsaboutamerica.blogspot.com

Jamie's going to show you an old school sweet treat that'll make your tastebuds sing, lemon meringue pie! Come tea time or dessert, this is one of our absolu...
From youtube.com

Steps: The Case: Roll out the pastry into a rectangle and brush with beaten egg. Sprinkle on some icing sugar, nutmeg, and cinnamon. Tightly roll the pastry, along the longest side, into a sausage roll and slice into discs (about 1-inch thick).
From stevehacks.com

Jamie oliver’s sticky onion tart with sweet garlic, fresh thyme, bay and buttery puff pastry by jamie oliver from jamie oliver’s veg. Your identity is kept private from the public. Eat them on their own, or with your favourite soup and salads. Mary berry’s roasted pepper, beetroot and feta oval tart … View all mary berry’s lemon and lime meringue tranche pie by mary berry from …
From tpwrecipes.com

Lemon and lime cream tart from The Naked Chef (page 217) by Jamie Oliver. Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (1) Reviews (0) heavy cream; lemons; limes; eggs; all-purpose flour; butter; sugar; Where’s the full recipe - why can I only see the ingredients? Always check the publication for a full list of ingredients. An Eat Your Books index …
From eatyourbooks.com

How to make the most delicious, fresh and zingy Lemon Tart. Made with a crumbly and buttery pastry tart crust and filled with creamy and vibrant lemon curd. ...
From youtube.com

2018-10-26 Pour into the tart case and bake for 30 minutes, dusting with icing sugar and sprinkling the lemon zest over for the last 5 minutes. Transfer to …
From dailymail.co.uk

2021-02-24 Line the tart shell with aluminum foil and fill with pie weights. Place the tart shell on a baking sheet and bake To assemble the tart: Pour the lemon curd into the tart shell and spread evenly. If you like Bakewell tart you'll love this lemon version. A crisp shortcrust shell is filled with lemon curd and a rich egg and ground almond sponge.
From usmenubox.netlify.app

Prick base with fork. Line pastry with baking paper and fill with pastry weights or beans. Place tin on hot oven tray and bake for 15 minutes. Remove weights and paper. Bake for another 18 minutes or until pastry is light golden. Meanwhile, whisk eggs, cream, sugar, lemon and lime rind and juice in a large bowl until combined. Stand for 5 minutes.
From pampas.com.au

Search for Recipes. Advanced Search. Recipes See more. Lemon Tart. Easy. Lemon tart is a favourite dessert. Making it is quite a lengthy process but relatively simple. You could prepare double the quantity of pastry and freeze half for another dessert, if you wish. 1. Make the sweet pastry in a large bowl. With a spatul . Prep Time-Cook Time. 55 mins. Serves. 4. Lemon curd …
From foodnetwork.co.uk

2021-11-13 Grease a 23cm round fluted tart tin. Jamie advises to put the baked blind tart case. The recipe comes form jamie oliver's . Lemon & lime tart, i thought the tanginess of this tart would be perfect after a night of curries. I always have a tin of cookies available, and if time permits, i nearly always make some sort of cake or pie on the weekend ...
From apricotbars.galeborg.com

Trim off any excess, patch up any holes, then prick the base with a fork, cover with clingfilm, and chill in the freezer for 1 hour 30 minutes. Preheat the oven to 180oC. When the time’s up, bake the pastry case blind for 25 minutes, or until lightly golden. Meanwhile, finely grate the zest of 1 lemon and put aside.
From foodandwine.ie

Pasta Awesome spinach & ricotta cannelloni; vegetarian Blackberry and apple pie; Recipes Aubergine; Recipes Dessert; Recipes Beetroot; gluten-free Courgette salad with mint, garlic, red chilli, lemon & extra virgin olive oil; vegetarian Classic crumpets; vegetarian Jam jar dressings; gluten-free Beef tacos; vegetarian Easy flatbreads; dairy-free Spaghetti vongole; dairy-free …
From jamieoliver.com

Mar 9, 2016 - Discover Jamie Oliver's collection of tart recipes available online today and bake yourself a delicious treat that the whole family can enjoy.
From pinterest.co.uk

One major thing I noticed was that this recipe just have been produced way before Jamie Oliver went on his whole Healthy Food Kick. All it called for was sugar, eggs (8!!!), cream and TONS of lemon and lime juice. I'm not a fan of that pre-packaged, bottled lime juice you can buy at the supermarket, I think it tastes really fake.
From myyearwiththenakedchef.blogspot.com