Lemon Rice Flour Custard Tart with Creamy Lime Cheese Topping

This vibrant, creamy Lemon Rice Flour Custard Tart is a bright, gluten‑free delight perfect for sunny afternoons or elegant dessert tables. Made with a tender rice flour crust, a zesty lemon custard filling, and topped with a luxurious lime‑cheese cream, it’s elegant, refreshing, and indulgent—yet simple enough for home bakers. The combination of citrus tang, creamy richness, and delicate texture makes this tart a romantic treat or a show‑stopper for any gathering.

Cooking Time

• Preparation Time: 30 minutes

• Resting/Chilling Time: 20 minutes + chilling after custard

• Baking/Setting Time: none (no‑bake tart)

• Total Time: ~1 hour 15 minutes (plus chilling)

• Yield: 8–10 tart slices

Ingredients

For the Rice‑Flour Crust:

• 35 g (2½ Tbsp) sugar

• Pinch of salt

• 180 ml milk

• 160 g rice flour

• 20 ml vegetable oil

For the Lemon Custard Filling:

• Zest of 1 lemon

• 150 g sugar

• 20 g cornstarch

• Juice of 2 lemons (~60–80 ml)

• 2 egg yolks

• 50 g butter

For the Creamy Lime‑Cheese Topping:

• 100 ml heavy cream (33% fat)

• 200 g cream cheese

• 40 g sugar

• Zest of 1 lime

• 1 drop food coloring (optional)

For Assembly:

• Vegetable oil (for greasing hands)

Step-by-Step Cooking Directions

Step 1: Prepare the Crust
In a medium bowl, combine sugar, salt, milk, rice flour, and vegetable oil. Mix until a soft, pliable dough forms (about cookie‑dough texture). Cover with cling film and let rest for 20 minutes to hydrate.

Step 2: Form and Prebake the Crust
After resting, press the dough into a tart tin or shallow pie plate, lining the bottom and sides evenly. There’s no need to bake—a no‑bake tart works beautifully, but if you prefer a firmer base, blind bake at 170 °C for 10 minutes.

Step 3: Make the Lemon Custard
In a saucepan, whisk lemon zest, sugar, cornstarch, and lemon juice until smooth. Add egg yolks and stir again. Cook gently over medium heat until thickened, stirring constantly. Remove from heat, stir in the butter until silky smooth. Cover directly with cling film to prevent a skin and allow cooling in the fridge.

Step 4: Prepare the Creamy Topping
Whip the heavy cream until soft peaks form. In another bowl, beat the cream cheese with sugar and lime zest until smooth. Gently fold the whipped cream into the cream‑cheese mixture. Add a drop of food coloring for a pastel lime hue if desired.

Step 5: Assemble the Tart
Once the lemon custard is completely chilled and set, spread it evenly over the crust. Gently spoon or pipe the lime‑cheese cream over the custard, smoothing with a spatula. Chill in the fridge for at least 30 minutes before slicing.

Nutritional Information (approx. per slice, 1/10th tart)

• Calories: 220 kcal

• Protein: 3 g

• Fat: 13 g

• Carbs: 24 g

• Sugar: 18 g

• Fiber: 1 g

• Calcium: 80 mg

The Origins and Popularity of the Recipe

Citrus custard and cream‑cheese layered desserts have roots in both European and American baking traditions—think lemon meringue pie, key lime cheesecake, or no‑bake cheesecakes. This tart’s gluten‑free rice flour crust aligns with modern dietary preferences without sacrificing indulgence. As more home bakers seek elegant, fridge‑set desserts, this bright citrus tart has quickly risen in popularity on social media and home kitchen tables alike.

Reasons Why You’ll Love the Recipe

• Gluten‑free and no‑bake—great for hot days or special diets

• Bright, fresh citrus flavor with creamy balance

• Visually stunning, with layered lemon‑yellow and pastel lime

• Easy to make ahead—best when chilled overnight

• Elegant enough for parties yet simple for everyday treats

Health Benefits

• Lemon & lime provide Vitamin C and antioxidants

• Rice flour offers a light, grain‑free crust

• Cream cheese & eggs supply protein and healthy fats

• No artificial flavors or heavy sweeteners

Serving Suggestions

• Garnish with fresh mint or citrus zest for color

• Serve with berries or fruit compote alongside

• Plate with a thin drizzle of raspberry sauce

• Pair with a light sparkling wine, herbal tea, or citrus cooler

Common Mistakes to Avoid

• Not resting the dough—resting improves texture and manageability

• Skipping cling film on custard—prevents a thick skin layer

• Pouring warm custard into chilled topping—keep custard cool for clean layers

• Over‑whipping cream—stop at soft peaks to avoid splitting

Pairing Recommendations

• Beverages: prosecco, Earl Grey tea, or lemon‑mint spritzer

• Dessert platters: pair with fresh berries, coconut macaroons, or lemon bars

• Sides: serve with fruit salad or a scoop of light sorbet

Cooking Tips

• Use room‑temperature ingredients so everything blends smoothly

• Rice flour can be substituted 1:1 with almond flour for a richer crust

• Variety: swap lemon for lime custard, or add ginger or cardamom for spice

• Color boost: use natural spirulina or beet powder for color, instead of artificial food dye

Similar Recipes to Try

• No‑Bake Lemon Cheesecake with Almond Crust

• Key Lime Pie

• Lemon Posset

• Lemon Curd Tartlets

• Lime Mousse Cake

Variations to Try

• Berry version: swap citrus curd for raspberry or blueberry custard

• Tropical twist: use mango or passion fruit purée

• Nutty crust: add ground almonds or coconut to crust

• Herb infusion: stir basil or mint into cream‑cheese topping

Ingredient Spotlight: Rice Flour

Rice flour is finely milled from white or brown rice and provides a naturally gluten‑free alternative for pastry crusts. It offers pleasant texture—tender and delicate—while holding shape when pressed. It’s mild in flavor and ideal for light‑colored, subtle desserts. Plus, it’s naturally digestible and allergen‑friendly.

Conclusion

This Lemon Rice Flour Custard Tart with Creamy Lime‑Cheese Topping offers elegance and flavor in every chilled, bright slice. It’s rich yet refreshing, simple yet sophisticated—a tart fit for brunch, dinner parties, or quiet weekend indulgence. With no baking required and adaptable layers, it’s a recipe you’ll return to season after season.

10 Comprehensive Frequently Asked Questions

1. Can I use wheat flour instead of rice flour?
Yes—though crust will be denser. Almond flour adds a richer flavor.

2. Does this tart require baking?
No—it’s a no‑bake dessert. Crust sets with chilling. Blind bake crust optionally for firmer texture.

3. How far ahead can I prepare?
Make up to 24 hours before serving. Keep chilled until ready.

4. Can I make the lime‑cream topping vegan?
Yes—use coconut cream and dairy‑free cream cheese alternatives.

5. Can I freeze leftovers?
Yes, freeze covered up to one month. Thaw in fridge before serving.

6. What can I substitute for food coloring?
Use natural powders like spirulina (green) or beet (pink) for clean color.

7. Can I use instant lemon pudding instead of custard?
Yes—but homemade custard offers better texture and flavor balance.

8. Why does custard thicken strangely sometimes?
Over‑cooking or inconsistent stirring can cause lumps. Whisk constantly and low‑heat.

9. Can I add gelatin to set layers faster?
Yes—dissolve 1 tsp gelatin in warm water and stir into custard before chilling.

10. Can I omit the cream‑cheese topping?
Absolutely—serve unadorned lemon tart for pure tangy flavor.