Ingredients: |
Ingredients: 3/4 c. unsalted butter at room temperature
1/2 c. sugar
1/2 t. pure vanilla extract
1 3/4 c. flour
pinch salt
FILLING:
4 limes, room temperature
1 1/2 c. sugar
1/4 lb. unsalted butter, room temperature
4 extra-lg. eggs, room temperature
1/8 t. salt
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Directions: |
Directions:Preheat oven to 350º. In bowl of an electric mixer fitted with paddle attachment, mix butter and sugar together until just combined. Add vanilla. In medium bowl, sift together flour and salt, then add to butter and sugar mixture. Mix on low speed until dough starts to come together. Dump onto surface dusted with flour and shape into flat disk. Press dough into 10-inch-round or 9-inch-square false-bottom tart pan, making sure the finished edge is flat. Chill until firm. Butter 1 side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on pastry. Fill with beans or rice. Bake 20 minutes. Remove foil and beans, prick tart all over with tines of a fork, and bake again 20-25 minutes more, or until lightly browned. Allow to cool to room temperature. Remove zest of 4 limes with vegetable peeler or zester, being careful to avoid the white pith. Squeeze limes to make 1/2 cup of juice and set juice aside. Put zest in a food processor fitted with steel blade. Add sugar and process 2-3 minutes, until zest is very finely minced. In bowl of electric mixer fitted with paddle attachment, cream butter with sugar and lime zest. Add eggs, 1 at a time, and then add lime juice and salt. Mix until combined. Pour mixture into 2-quart saucepan and cook over low heat, stirring constantly, until thickened, 10 minutes. Lime curd will thicken at about 175º or just below a simmer. Remove from heat and set aside. Fill tart shell with warm lime curd and allow to set at room temperature. Once set, serve immediately or refrigerate until ready to serve. |
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