With tangy lime curd and a nubby almond flour crust, this gluten free lime tart is a dreamy twist on the classic French tarte aux citrons. Do yourself a favor and choose limes that are yellow-green and thin skinned because they tend to be riper and juicier than their forest-green counterparts.
Lime Tart Gluten-Free Recipe
FOR THE CRUST:
- 1/2 cup almond flour
- 1/2 cup sweet white rice flour
- 1/2 cup gluten-free oat flour
- 2 tablespoons tapioca flour
- 1/4 cup sugar
- 1/4 plus 1/8 teaspoon fine sea salt
- 6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
- 1 teaspoon pure vanilla extract
FOR THE FILLING:
- 8 tablespoons (4 ounces/1 stick) cool, unsalted butter, cut into 1/2-inch cubes
- 1 cup sugar
- Pinch of salt
- Finely grated zest from 2 large limes, plus more for finishing
- 3 eggs plus 2 egg yolks
- 3/4 cup fresh strained lime juice, (from 10 to 12 large limes)
- Lightly sweetened whipped cream for serving
Make the crust: Position a rack in the center of the oven and preheat to 350ºF. In a stand mixer fitted with the paddle attachment, combine the almond flour, sweet rice flour, oat flour, tapioca flour, sugar, and salt. Scatter the butter pieces over the top and drizzle with the vanilla extract. Turn the mixer to medium-low and run until the dough comes together in moist clumps and the butter is worked through, 3 to 5 minutes. (Alternatively, pulse the ingredients together in a food processor or rub the butter in with your fingertips.)
Place half of the dough into a 9-inch loose-bottom tart pan and press evenly into the sides of the pan. Add the remaining dough and press into the bottom, keeping the edges square (it may take up to 10 minutes to accomplish). Freeze until firm, 15 to 30 minutes.
Place the tart pan on a rimmed baking sheet and bake until golden, 20 to 30 minutes. Remove from the oven, and while still hot, press the sides and bottom firmly with the back of a spoon to help hold it together when cool. Keep warm.
Meanwhile, make the filling: Lower the oven temperature to 325ºF. Place the butter in a heatproof bowl or large measuring cup with a fine-mesh strainer over the top. Set aside.
In a heavy saucepan, whisk together the sugar, salt, lime zest, eggs, and egg yolks until combined. Whisk in the lime juice, then cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a wooden spoon and reaches 170°F on an instant-read thermometer, 5 to 10 minutes. Be sure to scrape the entire bottom and edges of the pan to heat the mixture evenly. The mixture starts out thick and cloudy from the undissolved sugar, turns thin and translucent, and then begins to thicken and become cloudy again as the eggs cook. If the mixture starts to curdle or bubble, immediately remove from the heat and proceed to the next step.
Immediately pour the curd through the strainer and into the bowl with the butter. Whisk gently to incorporate. Pour the cooked curd over the warm baked crust. Bake the tart until the sides are barely puffed, there are a few small bubbles popping around the sides, and the center jiggles like firm Jell-O when shaken, 15 to 25 minutes. If wet or watery, it is under-baked; if puffed in the center or cracking, it is overbaked. Let cool for 30 minutes, then chill until firm, at least 3 hours or up to overnight.
To remove the tart pan sides, place the tart pan on top of a large can or small, inverted bowl and gently ease the sides from the tart. Top with whipped cream and lime zest, cut into wedges, and serve.
Photography Alanna Taylor-Tobin