Jacques Genin Lime Tart

Tarte au Citron (recipe translated from here)
by Jacques Genin, Chocolaterie Jacques Genin, Paris
serves 6

For the sweet pastry:
- 120 g butter
- 85 g icing sugar
- 20 g ground almonds
- 40 g of whole egg
- ½ vanilla pod
- 2 g salt
- 210 g flour

For the lime cream:
- 110 g of whole egg
- 110 g caster sugar
- 110 g of lime juice
- 13 g of lime zest
- 150 g butter

The day before, prepare the sweet dough. To do this, split the ½ vanilla bean in half and remove seeds that are inside with a small knife. Put them in the bowl of a blender with the butter, icing sugar, almond powder and start mixing (dough can be mixed in a blender or by hand). Add eggs and mix again. Put the flour and mix gently. The dough is ready.

Flour a work surface and dough and spread with the roller to give it a form of thick square. Wrap in wax paper or plastic wrap and let stand one hour and a half in the fridge. Out the dough and spread it. Cut a circle the width of your pan, leaving a centimeter over the edge. Roll out the pastry on a roll, lay it on a plate and put in the fridge for an hour. Remove dough from refrigerator and line the pie plate. Replace the fridge overnight. The next day, cook the dough in the oven at 180 ° C a good twenty minutes.

On the day, prepare the lemon cream. Beat eggs. Place in a saucepan with the juice and lime zest. Add sugar and stir. Cook over low heat, stirring until the cream clings to the back of the spoon. Remove from heat (when the cream reaches a temperature of 45 ° C), add butter and mix. Chill in fridge for a few hours. Garnish the tart with lemon cream. Sprinkle with zest and then return to refrigerator for fifteen minutes.

Serve the tart immediately from the fridge, slightly chilled. The cream is rather loose, so it will run if left to sit out at room temperature for more than 10 minutes. You can also freeze the tart and slice neet slices, and let the tart defrost for 10 minutes at room temperature until creamy and delicious.