- Written by Chef Girl R.D
Not to be melodramatic, but this tart is named after two different types of break-ups. First, it’s named after my break-up with boyfriend of four months, but we won’t go into that. Secondly, it’s also named for the season of break-up that Fairbanks is currently in.
The tart taste of the lime pie mixed with the slightly sweet taste of the crust is a decent metaphor of how life has been lately. That touch of sweet with a full out Tyler Durden punch of tart mixes wonderfully with a nice chilled white wine.
Lime is a really summer-y flavor and white wine to me signifies the beginning of summer, the break-up of winter. Warm days topped off with a cool tart and a nice soft wine that won’t over power the dessert.
I’m a big proponent of dessert for dinner. Or lunch. Or even breakfast, really, Dessert is good eats anytime anywhere. It’s even better eats when you are sitting on your front porch in the sun savoring each bite. Relishing in the thought that now you don’t have to share your dessert or your white wine with anyone. I recommend sharing because Dessert is better with friends.
1/2 cup unsalted butter
5-6 large egg yolks
1/2 cup granulated sugar
1/2 cup fresh lime juice (roughly 2-3 medium limes)
zest of one lime, finely grated (Optional)
1 pinch salt
3/4 cup heavy cream
6 tablespoons unsalted butter- Melted
2 tablespoons sugar
1 1/2 cups all purpose flour
1/4 teaspoon salt
2 teaspoons granulated sugar
1 teaspoon lime zest
Because the curd needs time to chill start with that first.
Melt the butter over medium low heat in a medium sauce pan. Remove from heat and whisk in the sugar, lime juice, zest (optional), salt and eggs. Return to the heat and cook, stirring ( or whisk) frequently for 10-15 minutes, until the curd has thickened.
Important note: Do not allow the curd to boil, if it begins to steam pull it off the heat and stir to cool it down.
Place a fine sieve over a bowl and strain the curd. Cover the curd and place in the refrigerator to cool completely (at least 2 hours) or if you need it quickly stick it in the freezer and stir .
Beat the 3/4 cup of heavy cream (in a chilled bowl*) to stiff peaks and then add the lime curd. Beat in the curd until just incorporated and then pour into your crust. Smooth with an offset spatula.
Lightly cover the tart and chill for 4 hours (or put in freezer, like I did)
For the crust, pre-heat your oven to 350°F and ready a 9" tart pan, also a cheesecake pan would work fine.
For brown butter: Place the butter into a skillet and melt over medium/medium-low heat. Allow it to cook without stirring until the butter is golden brown and has a warm, nutty fragrance.
Meanwhile, combine the salt, sugar and flour in a small mixing bowl. When the butter is ready, pour it into the bowl in a steady stream while stirring with a fork. Mix well and then pour the crumbs into your tart pan.
Press the crumbs into the pan to form the crust. Stab the crust liberally with a fork and bake for 20 minutes until light golden brown.
Regular Crust: Melt butter in microwave or oven, then combine the salt, sugar and flour in a small mixing bowl.
When the butter is ready, pour it into the bowl in a steady stream into mixer and mix until ingredients combine, add more butter if the crust is too crumbly. Grease and flour pan. Stab the crust and then bake for roughly 20 minutes or until it’s a light golden brown.
Cool on a wire rack then when cooled add the curd to crust and enjoy.
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