Lime Tart With Brown Butter Crust
- Ready In:
- 3hrs
- Ingredients:
- 13
- Serves:
-
8
ingredients
-
Lime Curd
- 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
-
Pastry
- 6 tablespoons unsalted butter (3/4 stick)
- 1 1⁄2 cups all-purpose flour
- 2 tablespoons sugar
- 1⁄4 teaspoon salt
-
Topping
- 2 teaspoons sugar
- 1 teaspoon finely grated lime zest
directions
- Make the curd: melt the butter in a large saucepan over med-low heat.
- Remove pan from heat and whisk in the egg yolks, sugar, lime zest, juice, and salt.
- Return to medium heat, and cook, whisking frequently at first and constantly toward the end, for about 10 minutes, until thickened.
- Immediately pour the curd through a fine strainer set over a medium glass measure or bowl.
- Let cool to room temperature, whisking occasionally; the curd will continue to thicken as it cools.
- Refrigerate, tightly covered, for about 2 hours, until thoroughly chilled and set (can be refrigerated for up to 1 month).
- 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.
- Immediately pour the butter into a small glass measure or heatproof bowl and let cool to room temperature.
- Position a rack in the middle of oven; preheat oven to 350°.
- Whisk together the flour, sugar, and salt in a bowl.
- 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.
- Transfer the dough to a 9-inch fluted tart pan with a removable bottom.
- Press the dough evenly into the bottom and up the sides of the pan.
- Prick all over with a fork; bake for 20 minutes, or until light golden brown; let cool on a wire rack.
- 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.
- Whisk in the lime curd just until combined.
- Transfer the filling to the crust and smooth the top with a rubber spatula.
- Refrigerate for at least 4 hours, until thoroughly chilled and set, or for up to 8 hours.
- Just before serving, make the topping: pulse the sugar and lime zest in a spice grinder until the zest is finely ground.
- Sprinkle evenly over the tart and serve cut into wedges.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!