Creamy Lemon Lime Tart with Strawberries
I like things that are easy. Especially when I am pregnant. If a dinner takes a million steps to prepare…I’m probably opting for a carry-out meal from our favorite restaurant. Picked up by my husband of course because I’m probably still in my sweatpants at dinnertime. You would be too if you felt like you had the worst hangover ever for 3+ months straight.
Not that I know what a hangover feels like, but I’ve heard they are not very fun.
Anyways, this tart is easy to make. And it has sugar and fruit in it which are two of the only things I can stomach lately. To be honest, this tart is really good but I’d love to just eat the crust. It is so tasty. I love shortbread. I really want to fill it with chocolate ganache. Yep, I’m going to gain a thousand pounds with this pregnancy.
Lemon Lime Tart with Strawberries
for shortbread crust
3/4 cup unsalted butter, softened
1/3 cup confectioners sugar
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1. Preheat oven to 350 degrees. Blend ingredients until a dough forms.
2. Spray a 9- or 10-inch tart pan with cooking spray and then pat dough into tart pan.
3. Bake for 15-20 minutes. Let cool completely.
5 ounces cream cheese, softened
1/2 cup sugar
2 large eggs
1/2 cup total lemon and lime juice (about half and half)
1 tablespoon lemon and lime zest (about half and half)
strawberries for topping, or any other berries
1. In a mixer, beat cream cheese until smooth. Add sugar, eggs, juice and zest (one ingredient at a time) until blended and smooth. Will be runny.
2. Pour into tart shell and bake for 25 minutes or until set. Cool in fridge for at least one hour, top with berries before serving. Leftovers must be refrigerated.
Verdict: I really liked this! It was quite tart, so if you’re not a fan of tart things, I would either up the sugar a bit or top with some confectioners sugar. Pretty and sweet. Win-win. OR mix the berries with sugar, let sit 10 or 15 minutes, so they macerate a bit and form a syrup. Then add them. This would sweeten up the whole shebang just enough.
Husband’s take: Too sour for him. He wasn’t a fan. My parents tried this and liked it though, so it wasn’t a total loss.
Changes I would make: I think my tart pan is a 9-inch pan and the crust was very thick for the amount of filling. Actually, the filling didn’t even all fit. So I would either use a larger (10-inch) pan or reduce the amount of crust slightly.
Difficulty: Easy. Because otherwise I’m not doing it.