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Monday, April 20, 2015

Lime Tart With Brown Butter Crust

Total Time: 3 hrs Preparation Time: 2 hrs Cook Time: 1 hr

Ingredients

  • Servings: 8
  • 1/2 cup unsalted butter (1 stick)
  • 5 large egg yolks
  • 1/2 cup sugar
  • 1 finely grated lime, zest of
  • 1/2 cup fresh lime juice
  • salt, a pinch
  • 3/4 cup heavy cream
  • 6 tablespoons unsalted butter (3/4 stick)
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 2 teaspoons sugar
  • 1 teaspoon finely grated lime zest

Recipe

  • 1 make the curd: melt the butter in a large saucepan over med-low heat.
  • 2 remove pan from heat and whisk in the egg yolks, sugar, lime zest, juice, and salt.
  • 3 return to medium heat, and cook, whisking frequently at first and constantly toward the end, for about 10 minutes, until thickened.
  • 4 immediately pour the curd through a fine strainer set over a medium glass measure or bowl.
  • 5 let cool to room temperature, whisking occasionally; the curd will continue to thicken as it cools.
  • 6 refrigerate, tightly covered, for about 2 hours, until thoroughly chilled and set (can be refrigerated for up to 1 month).
  • 7 make the pastry: heat the butter in a small saucepan or skillet over low heat until it is a nutty brown color; watch it carefully so it doesn't burn.
  • 8 immediately pour the butter into a small glass measure or heatproof bowl and let cool to room temperature.
  • 9 position a rack in the middle of oven; preheat oven to 350°.
  • 10 whisk together the flour, sugar, and salt in a bowl.
  • 11 slowly pour in the butter, stirring constantly with a fork, and continue stirring just until the dough holds together when a small bit is pressed between your fingers.
  • 12 transfer the dough to a 9-inch fluted tart pan with a removable bottom.
  • 13 press the dough evenly into the bottom and up the sides of the pan.
  • 14 prick all over with a fork; bake for 20 minutes, or until light golden brown; let cool on a wire rack.
  • 15 with an electric mixer on med-high speed, beat the cream in a medium bowl just until it forms stiff peaks when the beaters are lifted.
  • 16 whisk in the lime curd just until combined.
  • 17 transfer the filling to the crust and smooth the top with a rubber spatula.
  • 18 refrigerate for at least 4 hours, until thoroughly chilled and set, or for up to 8 hours.
  • 19 just before serving, make the topping: pulse the sugar and lime zest in a spice grinder until the zest is finely ground.
  • 20 sprinkle evenly over the tart and serve cut into wedges.

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