Tart, tart, limey tart

There I was, mid-Saturday morning and I was watching Ina Garten on the Food Network. She was making desserts. She was making me hungry. As luck would have it, I was scheduled to attend a little get-together that evening and I don’t like showing up empty-handed. The perfect excuse to make that yummy looking lime tart. Yeah, because I needed an excuse.

I think I was drawn to it because it reminded me of a lemon pie my sis would make when we were growing up. Much like Ina’s, my sister’s pie was topped¬†with meringue. I still don’t love meringue. I don’t enjoy the consistency of it. Or the fact that the sugar starts sweating syrupy beads after you put it in the fridge.

The other similarity was a pie crust, except Ina used a sweet pastry. I saw her mix and knead and refrigerate and roll the dough. It wasn’t happening. More work than I wanted to do on a lazy¬†Saturday mid-morning. So, I tweaked and it was a hit. Instead of Ina’s involved pastry, I used the recipe for my favorite sweet crust. I suggest making the filling first, that will allow it to cool before filling the tart shell.

Lime Tart

Crust:
1 stick butter
1/4 cup confectioners’ sugar
1 cup flour

If your butter is soft enough, you can mix this by hand, I ended up putting all of it in the mixer. Combine the butter with confectioners’ sugar, then add flour; mix well. Pat out on tart pan, it may be kind of thin, but don’t worry, it will work out.

Once you’ve spread the dough all the way¬†up the sides of the pan, cut out a piece of foil paper and rub with butter or a bit of oil. Press the greased foil onto¬†the crust, then fill it with baking beads or beans. This is called blind baking; it will prevent the crust from bubbling up because¬†there isn’t filling in it. ¬†Bake at 350¬į for about 15 minutes, or until lightly browned. Remove the foil, prick with a fork a few times and return to the oven for another 5-8 minutes. Remove from the oven and allow it to cool.

Lime filling:
1 stick butter, at room temperature
1 1/2 cups sugar
4 extra-large eggs
3 extra-large egg yolks
2 tbsp finely grated lime zest (4-6 limes)
1/2 cup freshly squeezed lime juice
1/8 teaspoon sea salt
1 tsp almond extract
2 tbsp cornstarch

In your mixer, cream the butter and sugar until it binds together–about 3-4 minutes (I used the egg beater of my Kitchen Aid). Slowly add the eggs and yolks, 1 at a time, and then add the lime zest, lime juice, salt, almond extract and cornstarch. Don’t worry, if it looks curdled, but make sure you’re using a spatula to release any bits that are not picked up by the mixer’s beater.

Pour the mixture into a small saucepan and cook over medium-low heat for 8 to 10 minutes, until thick, stirring constantly with a wooden spoon. When it begins to thicken, switch to a wire whisk and cook over low heat for a minute or two, whisking constantly. Don’t allow it to boil!¬† Pour into a bowl, place plastic wrap directly over the filling¬†and cool to room temperature.

Yield: 3 cups

Once the shell and filling have cooled, pour the filling into the tart shell. Top with whipped cream and strawberry coulis, if desired.

For whipped cream: Add 3/4 cp of chilled¬†heavy whipping cream, 1/2 tsp vanilla extract to your mixer’s bowl. Whip at medium high speed and slowly add 3 tbsp white sugar. Beat until soft peaks form. Spread this whipped cream over the top of the filling.

After I covered it with cream, poured about 3/4 cp of strawberry coulis into a baggie, snipped the tip and piped it over the cream in a circular pattern.

Then I used a toothpick to drag the coulis through the cream. I realized I should’ve stayed closer to the surface, I seem to have pushed the toothpick a bit too deep.

It was still pretty. See?

5 thoughts on “Tart, tart, limey tart

  1. anni banani says:

    I actually was privledged enough to get a bite of this one and OMG.. what a wonderful world this is.. The CRUST is what does it! Again. you created Beauty and yumminess..

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