Lime tart Ingredients Crust : • 1 large lemon / 2 lime • Flour – 1 cup • Granulated sugar – 1 tblsp • Salt – ¼ tsp • Butter, cut up - 5 tblsp • Ice water- 2 tblsp Lime Filling : • 5 to 6 limes • Granulated sugar - 1 cup • Eggs – 4 large • Cream - ½ cup • Confectioners sugar for garnish Directions Prepare Lemon Crust: From lemon, grate 1 tsp peel and squeeze 2 tsp juice. In a bowl, combine lemon peel, flour, sugar, and salt; mix well until blended. Add butter and mix until mixture resembles coarse crumbs. Add lemon juice, then ice water, 1 tablespoon at a time, mix until moist clumps form. Gather dough into a ball; flatten into a disk. Wrap disk in plastic wrap and refrigerate until firm, at least 30 minutes. Preheat oven to 425 degrees F. On lightly floured surface, with floured rolling pin, roll dough into 11-inch round. Ease dough into 9-inch tart pan. You can use tart pan with removable bottom. Fold overhang in and press dough onto bottom and up side of pan so it forms 1/4-inch rim above edge of pan. Refrigerate or freeze until firm, 10 to 15 minutes. Line tart shell with foil and fill with pie weights. Bake 15 minutes. Remove foil with weights and bake 10 to 15 minutes longer or until golden. If crust puffs up during baking, gently press it down with back of spoon. Cool in pan on wire rack. Reset oven control to 350 degrees F. Prepare Lime Filling: From limes, grate 1 tsp peel and squeeze ½ to ¾ cup juice. In bowl, beat lime peel and juice with sugar and eggs. Whisk in cream. Pour lime filling into shell. Bake tart 30 minutes or until filling is barely set. Cool on wire rack. Just before serving, remove side of pan and slide tart onto plate. Sprinkle with confectioners sugar.
Posted on: Thu, 09 Oct 2014 06:29:00 +0000