Always good to know a tangy tart – Polenta Tart With Lime, gluten-free and traditional versions

Polenta Tart With Lime

 Do you ever get a craving for a nice and tangy lemon cake? I do, there are a few flavours that have accompanied me through life and one of them is lemon. But sometimes I like to vary a little and I use lime instead. I have always liked the way lime looks, green is one of my favourite colours and yellow one of my least favourite but pale lemon yellow is nice, I could even think of using it as a colour on a wall. See how unfashionable I am but colours are far too important to me to be treated as fashion trends. Of course trends can inspire and make you discover new nuances or combinations but when I see all the homes on the interior decorating blogs I read for prop inspiration, I get a bit depressed really. So little of the personality of the people living there shines through not to talk about the order you see, it makes me feel uncomfortable and also a little inadequate because our home is no way close to these ideal homes. But you can be sure that I rather live in our chaos than in a place without personality although sometimes I long for and dream of huge empty spaces.

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Rambling again, I was going to talk about lemon tarts or rather the Polenta Tart With Lime I have made for you. It is a tangy tart, exactly the kind my taste buds longed for. I have made both a gluten-free version and one traditional one too, well the only difference lies in the tart dough because the filling is the same, polenta and lime and a few other ingredients.

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POLENTA TART WITH LIME, gluten-free and normal versions

gluten-free crust:
100 g / 3.5 oz salted butter
100 g / 0.42 cup sugar
1 egg+ 1 egg yolk
170 g/ 6 ounce fine polenta flour
100 g/ 3,5 ounce almond flour
1 tsp baking powder

traditional crust:
100 g / 3.5 oz salted butter
100 g / 0.42 cup sugar
2 egg yolks
400 ml /1.7 cup flour
1 tsp baking powder

filling:
3 big eggs
150 g/ 5,3 ounce sugar
4 tbsp fine polenta flour
1 tsp baking powder
3-4 tbsp lime juice, it is up to you how tangy you want it to be
grated zest of 3 lime

   Prepare the crust of your choice. First stir the butter and the sugar until smooth and then add 1 egg yolk or egg at a time. Add flour/flours and baking powder, work the dough until it keeps together. Press out the dough in a tart pan, I suggest one with a 25 cm/ 10 in diameter.

   Pre-bake the crust in a pre-heated oven (175°C/350°F).

   It is easy to make the filling, just whisk all the ingredients together in a bowl. Whisk it well and then pour it into the crust and bake in a pre-heated oven (175°C/350°F) for about 15-20 minutes, you have to check it. Don’t bake too long as it gets dry, better try with a tooth pick or by pressing on the filling with your finger.

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