6–8 slice

Cooking Time

3 hours 30 minutes



  • 200 g flour
  • 100 g sugar
  • 100 g butter
  • 1 small egg (50g)
  • ¼ tsp vanilla


  • 2 large eggs
  • 2 large egg yolks
  • 100 g sugar
  • ¼ tsp salt
  • 60 g lime juice
  • 40 g orange juice
  • 4 g orange zest
  • 4 g lime zest
  • 200 g heavy cream

When you bite into this tart, the creamy lemon custard hits your palette first, followed immediately by the buttery, crisp shortcrust pastry. The lime custard is as tart as it is sweet—it makes your face pucker at the first bite and jolts your senses into attention! With every subsequent bite you grow accustomed to the sourness. You start appreciating the contrast of the creaminess and the crunchiness, as well as the fragrance of the citruses—lime and orange in our case.

Follow this recipe and you will be gifted with a tart better than anything you can buy from a shop—that is because the tarts sold in most pastry shops in India are made to have longer shelf lives, and they skimp on the butter. They also rarely bake the custard in the shell, choosing instead to make it separately and pipe it in once cool. It certainly makes for a more substantial (and impressive) presentation to serve one large tart to your guests and cut it into wedges at the table, than the small mini tarts that are usually available in pastry shops. We hope you give this a try while the weather is still cool. Do not attempt this in the warmer humid months.

Recipe Notes


Steps coming soon. For now, please refer to the video.

Serve with

No items found.


  • Tart tin (Buy in India | Buy in USA)
  • Balloon whisk
  • Mixing bowl
  • Rolling pin
  • Scissors
  • Sharp knife
  • Pouring jug
  • Grater
  • Mesh strainer
60 litre OTG oven

Morphy Richards

60 litre OTG oven

60 litre

Balloon whisk

Balloon whisk

Tart tin

Tart tin

22 cm