Recipe courtesy of Damiano Carrara

Crumbled Biscotti Crust with Lemon Liquor Cream and Deconstructed Lime Tart

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  • Level: Advanced
  • Total: 3 hr 15 min (includes chilling and cooling times)
  • Active: 3 hr 15 min
  • Yield: 6 servings
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Pastry/Biscotti Crumble:

White Chocolate Wafer:

Lime Curd:

Lemon Curd:



Special equipment:
a 3-inch round cutter; 2 piping bags fitted with round tips
  1. For the pastry/biscotti crumble: Preheat the oven to 350 degrees F.
  2. Beat the butter and sugar in a stand mixer fitted with a paddle attachment on medium speed until light and fluffy. Turn the speed down to low, add the flour and mix to combine. Add the egg yolks and continue mixing until just combined. Turn out onto a floured work surface and lightly knead a couple of times. Wrap in plastic wrap and refrigerate for about 20 minutes. When ready, line a sheet pan with parchment paper and roll out the dough to about 3/8 inch thick. Use a 3-inch round cutter to cut out 6 rounds and place them evenly spaced on one half of the prepared pan. Place the remaining scraps on the other half of the pan and bake until lightly golden, 12 to 15 minutes. Allow to cool completely.
  3. For the white chocolate wafer: Microwave the white chocolate at 15 to 20 second intervals, stirring between each, until the chocolate is almost completely melted. When you can still see pieces of the pastilles but it's still mostly melted, remove and continue to stir the chocolate until completely smooth. Gently fold in the feuilletine. Spread out evenly on to a clean dry half sheet pan into a rectangle about 1/8 inch thick. Refrigerate until firm and crisp, about 20 minutes. Once set, use a 3-inch round cutter to cut in to 6 discs and set aside.
  4. For the lime curd: Whisk together the lime juice, sugar, egg yolks and eggs in a saucepan over medium heat until just thickened. Add the lime zest, whisk in the butter, then whisk over an ice bath until completely chilled. Fold in the whipped cream and transfer the mixture to a piping bag fitted with a round tip.
  5. For the lemon curd: Whisk together the lemon juice, limoncello, sugar, egg yolks and eggs in a saucepan over medium heat until just thickened. Add the lemon zest, whisk in the butter, then whisk over an ice bath until completely chilled. Fold in the whipped cream and transfer the mixture to a piping bag fitted with a round tip.
  6. To assemble the lime tarts: Pipe a thin layer of lime curd on the bottom of one of the pastry rounds, then stand some raspberries around the border of the round, nestling them along the edge of the cream. Pipe some more lime curd in the center of the berries to the tops then place a chocolate wafer on top. Pipe a little more curd on top of the wafer to secure 1 blueberry, 1 blackberry and 1 flower to the top for garnish. Repeat 5 more times.
  7. To assemble the lemon tarts: Crumble about 1/4 cup of the baked pastry scraps on the base of a small serving dish. Line the outside with sliced strawberries. Pipe the lemon curd in the center of the dish. Garnish with some pomegranate seeds and edible flowers. Repeat 5 more times.
  8. To serve: Place a lime tart on one side of a plate and a lemon cream on the other. Repeat 5 more times.

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