A Lime Tart is an often requested dessert at our place in Mexico, and having our own lime tree, is no problem. They take almost no time to make and of course if you don’t have limes, lemons work just as well.
For the Pastry
2 cups all-purpose flour
1 stick of butter (8 tablespoons) unsalted
2 tablespoons confectioners’ sugar
1 extra large egg
1 teaspoon Mexican vanilla Extract
For the Filling
6 extra large eggs, beaten
1 1/2 cups sugar
1 stick butter (8 tablespoons) unsalted
grated zest and juice of 4 limes
Preheat the oven to 400 degrees F
Sift the flour into a bowl, add the butter and work with your fingertips until the mixture
looks like fine breadcrumbs. Next add the 2 tablespoons of confectioners’ sugar. Add the egg, vanilla extract and a scant tablespoon of cold water, then work the mixture into a dough.
Roll the pastry out on a floured surface and use it to line a 9-inch tart pan. Line the dough with waxed paper and fill with dried beans. Bake in the oven for 10 minutes. Remove from oven. let cool. remove the beans and the wax paper.
To make the Lime tart filling, put the eggs, sugar and butter into a pan and stir over low heat until the sugar has completely dissolved. Add the lime zest and juice and continue to cook, stirring constantly, until the lime curd has thickened slightly.
Pour the lime tart mixture into the pastry shell. Return it to the oven and bake for 20 minutes, until just set. remove from the oven and transfer the lime tart to a wire rack to cool.
Before serving, you can dust the tart with confectioners’ sugar and garnish with a slice of lime, maybe a little whipped cream if you prefer. Please note, even though it tastes tart it still has a bunch of calories, so one piece per day might be a goal you want to set for yourself. I always set such a goal. I never make it but I do set it before I take my first bite.
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Eat Healthy, Laugh Often and Enjoy Life~