Dukan Lime Tart

I often find myself preparing the lime tart inspired by Edith Frincu, especially when I want something refreshing without breaking my diet. The oat bran crust comes together quickly, without the need for a mixer or complicated procedures, and the cream has a clear, firm texture with a fresh lime flavor. I've noticed that if I work calmly, everything goes smoothly, even when making this recipe for the first time.

Quick Info

Total time: about 4-5 hours (including cooling in the fridge)
Preparation time: 30-35 minutes
Baking time: 20-25 minutes (for the crust)
Servings: 8-10 slices
Difficulty: easy to medium, especially with the cream
Recipe type: diet tart, suitable for the Dukan Diet or other low-fat diets

Ingredients

Crust (for a 26 cm round pan)
- 12 tablespoons oat bran
- 8 tablespoons wheat bran
- 6 tablespoons low-fat cheese (0.2% fat)
- 6 tablespoons powdered sweetener, or to taste
- 1 large egg or 2 small eggs
- 9 tablespoons skim milk (0.1% fat)
- 1 vial of vanilla essence
- a pinch of salt

Cream
- 4 eggs
- juice and zest of 2 limes
- 6 tablespoons cornstarch
- 8 tablespoons powdered sweetener
- 500 ml skim milk (0.1% fat)
- 1 packet of gelatin
- a pinch of salt

Decoration
- zest of one more lime
- lime slices (optional)

Preparation Method

1. Crust
1. In a large bowl, combine the oat bran, wheat bran, low-fat cheese, sweetener, egg(s), milk, vanilla essence, and a pinch of salt.
2. Mix everything with a spoon until you achieve a homogeneous mixture that is neither too thick nor too runny. If it seems too soft, add 1-2 extra tablespoons of bran. If it's too thick, add 1-2 tablespoons of milk.
3. Line a 26 cm round pan with baking paper, then transfer the mixture and spread it with the back of a spoon, making sure to raise the edges about 2 cm high.
4. Smooth out the surface and edges well.
5. Place the pan in a preheated oven at a low temperature (around 160-170°C) for 20-25 minutes. The crust will harden but should not dry out too much.
6. Remove the pan from the oven and let the crust cool completely in the pan.

2. Cream
1. Soak the gelatin in a small bowl with 100 ml of cold water for 5 minutes.
2. Meanwhile, zest the two limes using a fine grater (only the green part), then squeeze the juice.
3. In a small saucepan, lightly beat the eggs with a whisk, then add the cornstarch, lime juice, milk, sweetener, and a pinch of salt. Mix well to avoid lumps.
4. Place the saucepan over low heat and continuously whisk until the cream thickens. Do not stop stirring, or it may stick to the bottom or curdle.
5. When the cream has thickened to a smooth pudding-like consistency, remove it from the heat.
6. Immediately add the hydrated gelatin (with the liquid) to the hot cream and mix vigorously until fully dissolved.
7. Add the lime zest to the cream, mix well, and let it cool (not directly in the fridge, but on the kitchen counter).
8. When the cream is close to room temperature, pour it over the cooled crust and level it with a spoon.

3. Cooling and Decoration
1. Place the tart in the fridge for a few hours (at least 3-4 hours) until the cream sets completely.
2. Decorate with lime zest and slices, as desired.

Why I Make This Recipe Often

I prepare it because it doesn't have complicated ingredients, doesn't require special utensils, and stays fresh and firm for two days. It can be easily adapted, and the texture of the bran crust combined with the lime cream offers a refreshing dessert, even when I'm on a diet.

Tips and Variations

Tips
- The crust should remain slightly elastic after baking; do not let it dry out completely, or it will be too hard after cooling.
- For the cream, use fresh limes, not bottled juice, or the flavor won't be as intense.
- The gelatin should be added to the cream when it is hot, not after it has cooled, or it won't dissolve completely.

Substitutions
- If you can't find wheat bran, you can use only oat bran, but the texture will change slightly.
- The powdered sweetener can be adjusted to taste or replaced with another sweetener compatible with the diet.
- Skim milk can be replaced with regular milk if a strict diet is not necessary, but the calorie content will increase.

Variations
- For a different note, you can add lemon zest to the lime cream.
- The crust can be made with only oat bran, but it will be less airy.
- For decoration, you can add a teaspoon of coconut flakes (if you're not on a strict diet).

Serving Ideas
- Cut into slices after it has chilled well in the fridge; otherwise, the cream won't be fully set.
- It can be served as a light dessert after main meals or as a snack between meals.
- It can be garnished with mint leaves for a fresher look.

Frequently Asked Questions

1. Can I use lemon instead of lime?
Yes, it works the same way technically, but the flavor is more classic, not as "green" and fragrant.

2. My crust turned out too soft. What should I do?
If the mixture is too runny during mixing, add 1-2 tablespoons of bran. If you've already baked it and it's soft, let it cool completely; the cream will soften it a bit at the end.

3. The cream curdled or has lumps. Can it be salvaged?
If it's slightly coagulated, it can be quickly strained and mixed, but if it's very curdled, it can't be easily fixed. Stir constantly over low heat while preparing.

4. Can I make the tart without gelatin?
Not with this recipe – gelatin is essential for the cream's firmness.

5. What can I use instead of low-fat cheese?
Reduced-fat cottage cheese or even thicker yogurt, but the final result will be slightly different in taste and texture.

Nutritional Values

Estimate for one slice (based on 10 slices/tart):
- calories: approximately 90-110 kcal
- protein: 7-8 g
- carbohydrates: 13-15 g (depends on the type of sweetener)
- fat: under 2 g
The calculations are approximate and may vary based on the brands used, the exact type of cheese and milk, and the amount of sweetener.

Storage and Reheating

The tart keeps well in the fridge, covered, for up to 2 days. I do not recommend freezing it, as the cream will change texture. It does not require reheating and is served cold, straight from the fridge. If the crust becomes too soft after a day, slice carefully and use a wide spatula for serving.

 Ingredients: Base (for a 26 cm diameter tray): 12 tablespoons of oat bran, 8 tablespoons of wheat bran, 6 tablespoons of 0.2% fat cottage cheese, 6 tablespoons of powdered sweetener or to taste, 1 large egg or 2 small eggs, 9 tablespoons of 0.1% fat skimmed milk, 1 vial of vanilla essence, a pinch of salt. Cream: 4 eggs, juice + zest from 2 limes, 6 tablespoons of starch, 8 tablespoons of powdered sweetener, 500 ml of 0.1% fat skimmed milk, 1 packet of gelatin, a pinch of salt. Decoration: zest from another lime, lime slices.

 Tags:  dukan lime tart