Level: Intermediate
Yield: 1 (9 or 10-inch) tart
Total: 3 hr 45 min
Prep: 25 min
Inactive: 2 hr 30 min
Cook: 50 min
Tart Shell:
- 3/4 cup unsalted butter at room temperature
- 1/2 cup sugar
- 1/2 teaspoon pure vanilla extract
- 1 3/4 cups all-purpose flour
- Pinch salt
Filling:
- 4 limes at room temperature
- 1 1/2 cups sugar
- 1/4 pound unsalted butter at room temperature
- 4 extra-large eggs at room temperature
- 1/8 teaspoon salt
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, blend the butter and sugar until just combined. Stir in the vanilla. Sift together the flour and salt in a medium bowl, then add to the butter mixture. Mix on low speed until the dough forms. Turn onto a lightly floured surface, shape into a flat disk, and press into a 10-inch-round or 9-inch-square removable-bottom tart pan with smooth edges. Chill until firm.
- Butter one side of aluminum foil to fit the pan and place buttered side down on the pastry. Fill with beans or rice. Bake 20 minutes. Remove foil and weights, prick the tart with a fork, and bake 20-25 minutes more until lightly golden. Cool to room temperature.
- Zest 4 limes (avoiding pith) and squeeze for 1/2 cup juice. Process zest with sugar in a food processor until finely minced. Cream butter with sugar-zest mixture in the mixer. Add eggs one at a time, then lime juice and salt; mix until smooth.
- Pour into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened (about 10 minutes, 175 degrees F). Remove from heat.
- Fill the cooled tart shell with warm lime curd. Let set at room temperature. Serve immediately or chill. Indulge in this zesty, creamy delightperfect for brightening any gathering!
Reprinted from The Barefoot Contessa Cookbook, Copyright 1999 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.
