Tag Archives: lime

Lime Tart

Lime Tart

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.

Tart Shell

  • 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
  • salt


  • 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.

Serves 8

tags technorati : recipes tart lime tart

Citrus Fruit Biology

Before delving (yes, it’s a word)too far into the world of Citrus, it’s probably a good idea to get basic biology of the fruit down pat, and then turn it into food terms so that the differences in the fruits can be discerned.

First things first however. Citrus fruits actually have their own special name – hesperidium. It means “berry with a leathery rind”. So now we have another euphamism for naughty male bits, as in “Nigel, if your going to play rugby, it’s best to protect your hesperidiums.” Let’s see if we can get the young folks to work that into their vernacular, shall we?

Generally speaking, a citrus fruit has 6 components that comprise the fruit. They are:

  • Exocarp: aka the Flavedo. This is what we foodies consider the zest of the fruit. Other people consider it the outside part of the skin. It’s the part of the fruit that is colored and fair amount of oils that taste great.
  • Mesocarp: aka the Albedo, or the white, inner part of the skin, usually an off white color and differing thickness depending on the fruit. This section, although edible, is quite bitter and is best left alone.
  • Endocarp: The Juice ventricles found within each slice of citrus. It’s the tasty bit that has the juice. A juice that coincidentally has a fair amount of citric acid. Funny how that worked out, huh?
  • Septum: The skin that surrounds the Endocarp, that in turn creats the fruit segments.
  • Seeds: The..uh…seeds. The hard things which we spit out or de-seed.
  • Central Axis: aka “The Pith” or “That long stringy thing in the middle of the fruit that’s terribly easy to pull out of a tangerine, but darn near impossible to pull out in a lemon”.

With this knowledge, we can move on to more specific fruits. Hooray!

Technorati Tags: Food, Citrus Fruits, Biology

Key Lime White Chocolate Tart with Chocolate Shell

key lime white chocolate tart
Sometimes you read a recipe and you expect one taste and get something else. It’s not a bad thing when this happens, but it does set you back a bit.

Such is the case with this recipe that was requested by Tara. She had found it in Pure Chocolate : Divine Desserts and Sweets from the Creator of Fran’s Chocolates and had asked me to make it. Having no disinclination to making anything with chocolate, I acquiesced.

It’s a great recipe, don’t get me wrong. It’s probably one of the better desserts I’ve made, and that says a fair amount. The issue is that it was more key lime in taste, and not so much white chocolate. As my taste buds were epxecting a bit of a white chocolate taste. That’s when I realized that the white chocolate is being used here to provide texture. If you make this, you’ll notice a velvety consistency that the melted white chocolate provides. The white chocolate then is used to support the key lime, and not work in tandem.

Ah, the things we learn when we cook.

Side note: Look at all of that butter in this recipe. It seems that Fran doesn’t mess around when it comes to taste. On to the recipe:

Chocolate Shell

  • 12 Tablespoons unsalted butter, room temperature
  • 1 cup bakers sugar
  • 2/3 cup dark Dutch-Processed cocoa powder, sifted
  • 1 1/2 teaspoons vanilla
  • 1 1/2 cup all purpose flour


  • 8 Large Egg Yolks
  • 1 cup bakers sugar
  • 4 oz white chocolate, finely chopped
  • 8 Tablespoons unsalted butter, room temperature, cut into 16 pieces

In a mixing bowl, whip together the 12 Tablespoons of butter with 1 cup of sugar. Once fully incorporated with one another, add the cocoa. Mix well but gently. Add vanilla and flour and mix until you have a basic chocolate dough.

Wrap dough in saran wrap and chill in refrigerator for at least four hours, although overnight is preferred. (If you’re an impatient sod like myself, you can skip the chilling and follow the directions below, placing the tart shell in the freezer for 30-40 minutes before baking the shell. You’ll get a different shell texture, but it will work as well).

Remove the dough from the freezer. Sit on the counter for 20 minutes to bring to room temperature. Dust your counter with flour and knead the dough a few times. Roll into a ball and, using your hands, flatten into round disk. With a rolling pin, continue flattening the dough until it reachs about 10-11 inchses across and 1/8th inch thick. Place in a 9″ buttered tart pan. Press the dough evenly on the bottom and sides, removing any excess dough. Pierce the bottom with the tines of a fork. Chill for 30 minutes.

Heat oven to 350 degrees F. Place tart shell in oven for 20-25 minutes. Remove and bring to room temperature.

In a medium sauce pan, over medium-low heat, whisk together the egg yolks and sugar. Once smooth, add key lime juice and continue whisking.

Allow filling to cook, stirring consistenly with a spatula (heat resistent please). At the first sign of a bubble from boiling, remove from heat and add the white chocolate. Stir, melting the chocolate, and allow to become a smooth texture. Once the chocolate has melted, add the butter, one piece at a time, stirring until completely smooth and no sign of solid butter remains.

Pour into baked shell (you may have extra, so be careful) until it reaches top of shell. Chill in refrigerator for 4 hours to allow to set. To serve, bring out and allow to sit at room temperature for 30 minutes.

Serves 10-12