Lime Curd and Chocolate Tart
By nrlowell
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Ingredients
- For Crust
- 8 TBL Cold, Unsalted Butter cut into small pieces, and re-chill
- 1 3/4 Cups Flour
- 1/4 Cup Sugar
- 1 pinch of Salt
- 3-4 TBL Ice Water
- For Lime Curd
- Zest of 4 Limes
- 1/2 Cup Fresh Lime Juice
- 4 Large Eggs
- 1 1/2 Cups Sugar
- 8 TBL Butter at room temperature
- 1 Tsp Vanilla
- Whipped Heavy Cream for Garnish
- 1 Cup of semi-sweet chocolate chips
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Preheat oven to 375F
Put flour, sugar, salt into food processor, and pulse to blend
Add butter and pulse for three seconds about 10 times,
Add water 1 TBL at a time, and pulse each time
Turn onto floured board or counter, form into a disc, wrap and refrigerate for at least thirty minutes
Step 2
For Curd
In a stand mixer cream together sugar and butter with paddle
Add eggs one at a time, waiting until each is incorporated
Add lime juice and zest and vanilla and beat about thirty seconds
Step 3
Put into small saucepan and stir over medium-low heat until mixture starts to thicken, about 7 minutes
As soon as the mixture starts to thicken lower the heat and whisk for another 2 minutes taking care not to let the mixture boil
Put into bowl, cover with plastic wrap making sure the wrap is on the surface of the curd
Chill
Step 4
While curd is chilling
Roll out crust and fir into tart pan, making sure not to stretch dough
Press along edges to trim dough
Use buttered parchment or foil to put on crust, and fill with beans or rice to prevent dough from puffing up
Place tart pan on sheet tray
Bake 15 Minutes, remove foil and weights, prick bottom of crust with a fork and return to oven for another twenty minutes, or until golden brown
Step 5
Melt chocolate chips in microwave, put chips in a microwave safe bowl, and turn on for 33 second intervals stirring between each one, chips should be melted after 2 intervals
After pie shell has cooled a bit, remove the ring, spread a thin layer of chocolate on the bottom inside of the crust
Once the lime curd has cooled fill the crust to the top edge
Step 6
Pipe whipped cream with star tip to make a decorative edge
You will need a 9" tart pan with removable bottom
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