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26 May 2010  |  Recipes

For Wendy

Here is the tart recipe.  It comes together very quickly- making and blind-baking the tart crust takes the most time.  Not sure if you can buy a pre-baked shell, but that would save time. This crust is pretty tasty though…

Lime Tart

Crust:

  • 10 tbsp butter, cut into cubes
  • 2/3 cup powdered sugar
  • 1 egg plus 1 egg yolk (beaten)
  • 2 cups flour
  • 1/2 tsp salt
  1. mix butter and sugar together until creamy
  2. add eggs and mix until combined
  3. add flour and salt and mix until combined (don’t overmix)
  4. shape dough into a disk, wrap in plastic and put in fridge for 30mins
  5. Preheat oven to 400
  6. Roll out dough and put in in tart pan
  7. put a piece of foil or parchment on top of the dough and fill with uncooked rice or beans (you just need enough to amply cover the bottom of the tart shell- this keeps bubbles from forming in the crust when you bake it without a filling)
  8. bake for 15 mins, until edges of crust are lightly brown, then remove the foil and rice/beans and continue to bake crust until the inside of the shell is golden (you might need to put some foil over the edges to keep them from getting too brown)
  9. remove from oven and cool on a rack
  10. turn oven down to 300

Filling:

  • 3 eggs
  • 2 egg yolks
  • 3/4 cup sugar
  • 1.5 cups heavy cream
  • grated zest from 1 lime
  • 6 tbsp fresh lime juice (about 3 limes)
  1. beat eggs, yolks and sugar for a few minutes until mixture turns pale
  2. mix in cream, juice and zest
  3. pour into tart shell and bake about 45 minutes, or until the middle is set and doesn’t move when you jiggle the pan (again, you might need to use some foil to keep the edges from getting too brown)
  4. cool on a rack, and ideally refrigerate 1 hour before serving
  5. before serving dust with powdered sugar and place a few fresh raspberries on top

Serving this tart with a simple raspberry sauce would be delicious too: just put frozen berries in a blender with a bit of sweetener, a little squeeze of lemon and enough water to reach the desired consistency…whoa nellie)


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