Yield: 8 mini tarts
For the creamy center, lime zest, lime juice, sugar and egg are whisked together. Flour, sugar, salt, butter and eggs are processed to make dough. Then filled with creamy lime filling and crowned with whipped cream and raspberries.
Ingredients:
Curd:
- 1 cup (250ml) sugar
- 1 cup (125ml) fresh lime juice plus the zest of 2 limes
- 8 large egg yolks at room temperature
- ½ cup plus 2 tablespoons (155ml) cold butter
- Pinch of salt
Crust:
- 2 1/3 cup (583ml) all-purpose flour
- 1/3 cup sugar (83ml)
- Pinch of salt
- ½ lb (227g) unsalted cold butter
- 2 egg yolks
- 2 tablespoons (30ml) 35% cream
- Flour for dusting
Garnish:
- Fresh raspberries or blueberries
- Freshly whipped cream
- 8 tartlet pans 21/2 (6.3cm) inch round ½ inch (1.27cm) sides
Method:
Place sugar, lime juice, lime zest, egg yolks and a pinch of salt into a heavy bottomed saucepan. Place the pan over low heat and whisk to combine. Using a spatula and stirring constantly cook the mixture. Cook until the mixture starts to thicken about 8 minutes. Add the butter and continue cooking until the mixture is glossy, smooth and thick. Remove from heat and strain.
Place a piece of plastic wrap over the curd to prevent a skin forming on the surface.
To make the pastry dough combine the flour, sugar and a pinch of salt in a food processor. Pulse to combine.
Chop the cold butter into small pieces. Add the butter to the processor and process until a crumbly sandy texture is achieved.
Mix the two egg yolks with the whipped cream to combine.
With the motor running add the whipped cream egg mixture through the feed tube. Process until the dough comes together in a ball.
Note: due to variables in flour moisture you may have to add a little extra whipped cream to the mixture to get the proper consistency to form into a ball. If necessary add a teaspoon (5ml) at a time.
Form the dough into a large log about 3 inch (7.6cm) diameter. Wrap the dough in plastic wrap. Refrigerate for 30 minutes.
Cut the dough crosswise into 8 ¼ inch (.63cm) slices.
Lightly dust the work surface and roll the dough a little less than 1/8 of an inch (.31cm). Press into the tart tins, and trim any excess dough.
Repeat with the 7 remaining shells.
Place the tarts on a baking tray and place into the refrigerator to chill for 20 minutes.
Preheat oven to 350F (176°C).
Using the tines of a fork, prick the crusts all over for even baking. Line each tart with foil and top with pie weights. (Note: if you don’t have pie weights dry beans or un-cooked rice work just fine, as long as you don’t mind parting with them)
Bake for 15 minutes or until the crust is just set. Remove the foil and place in the oven to cook a few more minutes until golden brown.
Remove from the oven and allow to cool.
Place the now cooled lime curd into the individual tart shells.
Refrigerate until ready to serve.
Serve each tart with a sprinkle of berries and freshly whipped cream.
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