It has been a while since I’ve made a tart, and with Tara having a bit of a sweet tooth when it comes to limes, so this was a perfect match.
Lime Tart – It’s two words that go great together. This recipe, based off of one from the Barefoot Contessa, takes some time to make, but it’s well worth it.
- 3/4 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 3/4 cups All-Purpose Flour, sifted
- 4 limes
- 1 1/2 cups sugar
- 1/4 lb. unsalted butter
- 4 extra-large eggs
- 1/8 teaspoon salt
** Crust **
In a medium glass bowl, mix together the butter and sugar until creamed together. Whip in the vanilla. Add the flour and salt and knead together. Place on a floured counter and roll into a 10″ circle.
Place the dough into a 10″ round tart pan, and press until the dough is evenly distributed. Place in the refrigerator for 30 minutes, allowing the dough to firm.
Pre heat oven to 350 degrees F.
Remove the dough from the refrigerator and place pie beads ontop of the bottom of the crust bottom. Place in the oven and bake for 20 minutes. Remove the pie beads. Prick the tart crust with a fork and place back in the oven and back for another 20 minutes. Remove from oven and allow to cool to room temperatue.
** Filling **
Remove the zest from each of the four limes. Cut the limes in half and juice, which should allow for approximately 1/2 cup of lime juice.
Take the zest and place in a food processor with e sugar. Mince together for 3 minutes.
In another bowl, cream together the butter and zested sugar. Add the eggs one at a time, whisking together well until adding the next egg. Then whisk in the lime juice and the salt.
Place the lime filling in a 2 quart sauce pan. Set heat to medium. Stir continually until the filling thickens. This will happen when the filling reaches 175 degrees F. Using a thermometer for this is far more efficient than any set period of time. It should be thick enough that you can drag a spatula across the bottom and it takes a second or so for the filling to fall in behind.
Once sufficiently thickened, remove from heat and fill the tart shell. Allow to cool for 1 hour. Then either serve immediately or refrigerator.