Caramelized Lemon-Lime Tart

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For a fancy dessert I didn't think this was all that involved. It's a true fancy-restaurant quality dessert and I happily give it 5 stars.

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I work in a national park making desserts for the employee cafeteria. I wanted to make this for a long time but had to choose the right moment because this is a time consuming recipe. I also did it on a large sheet pan and served it with rasberry puree and strawberries. Everybody who ate some raved about this. While the ingredients are super rich, the taste is light and airy. I might add some salt to the pate sucre dough next time. I can hardly wait to make my own variations of this dessert. This dessert will razzle dazzle 'em every time, and build up your biceps and triceps whisking the filling.