LIME CUSTARD TART
Categories Fruit Juice Citrus Dessert Bake Christmas Lime Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Make crust:
- Pulse together all crust ingredients in a food processor or beat with an electric mixer until a dough forms. Press dough evenly onto bottom and up side of tart pan with floured fingers. Chill shell until firm, about 30 minutes.
- Preheat oven to 350°F.
- Line shell with foil and fill with 1 inch of pie weights, then bake in middle of oven until edge is pale golden, about 22 minutes. Carefully remove foil and bake shell until edge is golden and bottom is pale golden, about 20 minutes more. Cool completely in pan on a rack.
- Make custard:
- Reduce oven temperature to 300°F.
- Mix together all custard ingredients in a bowl with a whisk (do not beat) until just combined. Set tart shell (in tart pan) in a shallow baking pan and pour three fourths of custard into shell. Carefully put tart in middle of oven and pour remaining custard into shell with a small cup.
- Bake tart until just set in center, about 1 hour. Cool tart completely in tart pan on rack, then chill, covered, until cold, at least 2 hours. Just before serving, remove side of pan.
LIME CURD TART
Another Ina Garten winner. I have adapted this from her FoodTv show. This is such a refreshing treat. For more of her recipes, see "The Barefoot Contessa Cookbook." She is very inspiring! Pay particular attention to her ingenious method of getting lime zest. So much easier, even in the world of microplanes.
Provided by spatchcock
Categories Tarts
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm. (Note: I prepared my pan with a little baking spray, just to be sure it wouldn't stick.).
- Butter 1 side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
- Remove the zest of 4 limes with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the limes to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lime zest. Add-- the eggs, 1 at a time, and then add the lime juice and salt. Mix until combined.
- Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lime curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat and set aside.
- Fill the tart shell with lime curd and allow to set at room temperature. Once set, serve immediately or refrigerate until ready to serve.
LIME CURD TART
I like lime curd with character. Lime curd is wonderful on a slice of toast, for dipping long-stemmed strawberries in, or to serve with pound cake and fresh fruit. Here we use it to fill a prebaked tart shell. Grating the zest in the food processor is very quick. Lime curd lasts for weeks in the refrigerator.
Provided by Ina Garten
Categories dessert
Time 3h45m
Yield 1 (9 or 10-inch) tart
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that 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 the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
- Remove the zest of 4 limes with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the limes to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lime zest. Add-- the eggs, 1 at a time, and then add the lime juice and salt. Mix until combined.
- Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lime curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat and set aside.
- Fill the tart shell with warm lime curd and allow to set at room temperature. Once set, serve immediately or refrigerate until ready to serve.
CUSTARD TART
Steps:
- The Case: Roll out the pastry into a rectangle and brush with beaten egg. Sprinkle on some icing sugar, nutmeg, and cinnamon. Tightly roll the pastry, along the longest side, into a sausage roll and slice into discs (about 1-inch thick). With the palm of your hand press down into each disc, then roll out each one into a circle.
- Grease the bottom and sides of 6 oven-proof glasses with butter, then dip each into a bag of flour so that the flour sticks to the butter and shake off any excess. Put the center of the pastry circles on top of the floured oven-proof glass, and gently press the sides of the pastry onto the side of the glass (it should look a bit pleated). Place the glasses (rim side down) on a tray in a preheated 350 degree F.oven). When they are cooked, take them out of the oven and press the bottom of each pastry case, this will ensure that they have a flat bottom.
- The Custard: Break the eggs into a mixing bowl with the sugar and orange zest and whisk thoroughly. Scrape out the seeds inside of a vanilla pod and stir this into the egg mixture. Pour the cream into a saucepan and remove from the heat just before it boils. Pour the hot cream into the bowl of eggs, stirring all the time. Then transfer this mixture back to the saucepan, on medium heat and stir continuously until it has thickened.
- Pour the custard into the pastry cases and let sit to cool.
- Heat the sugar and water on a high heat until you have a golden caramel. As soon as this is ready, pour a thin layer on top of the custard.;
LIME CURD PUFF PASTRY CUPS
These Lime Curd Puff Pastry Cups are packed with flavor and are so easy to create! Any curd can be used to whip these up. Lemon curd, lime curd or any other fruit curd would work well! This quick and easy treat is one you can make ahead of time and enjoy later!
Provided by Janelle
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 425*F
- If puff pastry sheets are frozen, allow to thaw so you can unfold the sheets.
- Make Lime Curd if you have not done so already.
- Once puff pastry sheets are malleable, unfold puff pastry sheets.
- Cut each sheet at the crease marks to create 3 long strips per sheet. Then cut three strips across to create 9 squares. Repeat steps 4 & 5 for second sheet of puff pastry.
- Spray a muffin tin with non-stick spray.
- Place one square of puff pastry in easy muffin cup. Gently press down to create a cup.
- Place a Tablespoon of Lime Curd in the center of each puff pastry cup.
- If you do not want the meringue topping, skip down to step #16
- Pour egg whites in a new VERY CLEAN bowl.
- Whip egg whites until big, glossy and smooth.
- Add cream of tartar and whip for 30 seconds more.
- While whipping, slowly add sugar about a Tablespoon at a time all sugar has been added.
- Continue beating until stiff peaks form.
- Scoop whipped Meringue on top of lime curd.
- Bake for 10 Minutes or until puff pastry sheets are puffed and golden and meringue is golden on the peaks.
- Remove from oven. Allow to cool then remove from muffin tin.
- Sprinkle any cups without meringue with powdered sugar.
- Devour! Store extras in an air tight container for up to 4 days.
Nutrition Facts : Calories 40 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 1 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 7 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
LEMON CURD TARTS
These lemon curd tarts are a staple dessert at my tea parties. I can make them quickly without even measuring the ingredients using a pastry bag to fill the small shells. The crust remains crunchy for several hours, so I make them early the morning of the tea and then refrigerate them. I also serve these at wedding and baby showers. For variation, you can place 1/4 teaspoon raspberry spread underneath the lemon curd and garnish with a fresh raspberry, omitting the cinnamon. Another variation is to use lime curd instead of lemon, both of which can be found in the baking aisle of the grocery store.
Provided by Paula
Categories Desserts Pies Tarts
Time 10m
Yield 15
Number Of Ingredients 4
Steps:
- Spoon about 1 teaspoon lemon curd into the bottom of each phyllo shell; top with whipped topping. Sprinkle a light dusting of cinnamon over the top.
Nutrition Facts : Calories 43 calories, Carbohydrate 6.3 g, Cholesterol 3.4 mg, Fat 1.8 g, Protein 0.5 g, SaturatedFat 0.7 g, Sodium 13 mg, Sugar 3.5 g
COCONUT LIME CUSTARD PIE
Make and share this Coconut Lime Custard Pie recipe from Food.com.
Provided by Busters friend
Categories Pie
Time 1h
Yield 1 pie
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Adjust rack to lowest level for baking.
- Combine coconut milk, coconut flakes, eggs, limeade, sugar, flour, extract, and salt in a blender. Blend until mixed, and pour into pie shell.
- Bake for 15 minutes. Reduce oven to 350 degrees and bake for 40-45 more minutes or until set. Cool on rack for 1/2 hour and refrigerate until cold before cutting. If desired, serve with sweetened whipped cream, lime curls or fruit of choice.
Nutrition Facts : Calories 2879.4, Fat 174.6, SaturatedFat 105, Cholesterol 846, Sodium 2188.9, Carbohydrate 289.1, Fiber 19.4, Sugar 169.5, Protein 52.7
BEST LIME TART
This treat is the perfect balance between tart and sweet, and the almonds in the crust are just wonderful. This is one of my husband's favorite desserts. Enjoy! -Charis O'Connell, Mohnton, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter, almonds and sugar. Press onto the bottom and up the sides of a greased 9-in. tart pan. Bake until edges are lightly browned, 15-18 minutes., In a large bowl, whisk egg yolks, milk, lime juice and zest. Pour over crust. Bake until center is almost set, 12-14 minutes. Cool on a wire rack. Refrigerate at least 2 hours., In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold in sour cream and grated lime zest. Spread over tart. Garnish with raspberries and lime wedges.
Nutrition Facts : Calories 288 calories, Fat 16g fat (9g saturated fat), Cholesterol 112mg cholesterol, Sodium 138mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
RASPBERRY AND LIME CUSTARD TART
Categories Milk/Cream Food Processor Egg Fruit Dessert Bake Raspberry Lime Summer Chill Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 tart
Number Of Ingredients 15
Steps:
- Make shell:
- In a bowl with a pastry blender or in a food processor blend or pulse together flour, butter, shortening, and salt until mixture resembles coarse meal. Add 2 tablespoons ice water and toss or pulse until incorporated. Add enough remaining ice water, 1 tablespoon at a time, tossing with a fork or pulsing to incorporate, to form a dough. On a work surface with heel of hand smear dough in 3 or 4 forward motions to make dough easier to work with. Form dough into a ball and flatten to form a disk. Chill dough, wrapped in plastic wrap, at least 1 hour and up to 24.
- On a lightly floured surface with a floured rolling pin roll out dough into a 16- by 7-inch rectangle (about 1/8 inch thick). Fit dough into a 13- by 4-inch rectangular tart pan with a removable fluted rim. Chill shell, covered, 1 hour, or until firm.
- Preheat oven to 400° F.
- Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 10 minutes. Remove weights or rice and foil and bake shell until pale golden, about 5 minutes more. Cool shell in pan on a rack. Shell may be made 2 days ahead and kept in pan, covered, at room temperature.
- Reduce temperature to 250° F. and transfer pan to a baking sheet.
- Make custard:
- Whisk together custard ingredients.
- Pour custard into tart shell. Bake tart on baking sheet in middle of oven 30 minutes and transfer to rack to cool. (Custard will continue to set as tart cools.) Tart may be prepared up to this point 1 day ahead and chilled, covered.
- In a small saucepan cook 1 cup raspberries and sugar over moderately low heat, mashing with a fork and stirring occasionally, 5 minutes and pour through a fine sieve into a small bowl, pressing hard on solids. Discard solids and cool raspberry mixture. Remove rim of tart pan and transfer tart to a platter. Pour cooked raspberry mixture over custard and arrange remaining 2 cups raspberries on top.
LEMON TART WITH A TOUCH OF LIME
This is a classic French dessert - impressive, but easy to make, if you are organized and get ahead on the prep work. It's essential to make the tart dough and lemon curd in advance, up to 2 days ahead; otherwise it becomes too much of a project. The buttery cookielike dough is pressed into the pan, not rolled with a pin.
Provided by David Tanis
Categories pies and tarts, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Make the dough: In a food processor, pulse flour, sugar and salt. Add butter and pulse briefly until well combined. Add egg and pulse just until dough comes together. Dough will be rather soft. Wrap with waxed paper or plastic wrap, and press to make a 1-inch-thick disk. Refrigerate for at least 1 hour, or it will be too soft to handle. (Make the dough up to 2 days in advance, if desired.)
- Remove dough from the refrigerator and let soften at room temperature until pliable and soft, about 15 minutes. Using your fingertips, press dough into a 9-inch fluted tart pan with removable bottom, making sure it is pressed evenly across the bottom and up the sides, about 1/8-inch thick. Press the dough against the sides to the very top. Pinch off any excess and smooth the edge. You'll have slightly too much dough - save any left over to patch cracks after blind baking. Chill the tart dough in the pan until ready to bake. (You can also freeze it at this point, if you like, for up to a week.)
- When ready to blind bake, heat oven to 350 degrees. Place the dough-lined tart pan on a baking sheet, and bake to a pale golden brown, about 30 minutes. (Pie weights shouldn't be necessary, but check the dough during baking, to make sure sides are not slumping. If so, press the sides back up with a wooden spoon.) For even browning, turn the tray halfway through the baking. Remove from oven, and cool to room temperature.
- Make the filling: Put lemon and lime zest, lemon juice, lime juice, sugar and butter in a heavy saucepan over medium heat. Cook until butter is melted and mixture is hot, 4 to 5 minutes. In a medium bowl, beat together eggs and yolks.
- Whisk the hot mixture gradually into the eggs to temper them. Then pour everything back into the saucepan and return to heat. Cook, whisking constantly, until mixture thickens to a milkshake consistency, about 5 minutes. (Do not overcook, or it will curdle.) Pour through a fine-meshed sieve into a bowl and allow to cool to room temperature, whisking occasionally. Mixture will continue to thicken as it cools. (At this point, you can continue with the recipe, or cover the filling and refrigerate for up to 2 days.)
- Spoon the lemon curd into the baked tart shell. Using a spatula, spread the curd evenly into the shell. Bake in a 350-degree oven until filling is set (not jiggly), about 10 minutes. Cool to room temperature. (This can be done several hours before serving.) Just before serving, top tart with lime zest and dust edges with confectioners' sugar, if desired.
LIME CURD TARTS WITH SUMMER BERRIES
Treat your guests to a sophisticated tangy tart with crisp, patisserie pastry and a creamy filling
Provided by Mary Cadogan
Categories Dessert, Dinner
Time 55m
Number Of Ingredients 11
Steps:
- To make the pastry, tip the flour, butter and sugar into the bowl of a food processor and process until fine crumbs form. Add the egg and 1 tbsp cold water, and mix until the dough comes together. Turn out onto a sheet of cling film, wrap and chill for 20 mins.
- Heat oven to 190C/170C fan/gas 5. Cut the dough into 8 equal pieces. Roll out each piece on a lightly floured surface and line 8 individual 10cm tart tins. Set on a large baking sheet and chill again for 20 mins.
- Line the pastry cases with baking parchment (paper muffin cases are perfect) and baking beans, and bake blind for 10 mins. Remove the paper and beans, and bake for a further 10 mins until golden brown and crisp. Trim the pastry edges using a small, sharp knife.
- To make the lime curd, put the zest of 2 limes, all the juice, sugar and butter in a heatproof bowl set over a pan of gently simmering water. Stir until the sugar has dissolved and the butter is melted.
- Stir in the eggs and continue to gently cook until the mixture has thickened enough to coat the back of a spoon. Pour the curd carefully into the pastry cases and sprinkle with remaining lime zest. Leave to cool.
- Prepare the fruits, halving the strawberries (if necessary) and mixing everything together. Whip the cream lightly. Set a tart on each plate with a spoonful of cream and heap of fruit on the side. Dust with icing sugar before serving.
Nutrition Facts : Calories 806 calories, Fat 59 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 40 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium
FRESH LIME CURD
When life gives you a bunch of limes, make lime curd! This twist on traditional lemon curd uses limes instead. Use it as a cake filling, or any other way you desire.
Provided by Sarah
Categories Desserts Fillings Fruit Fillings
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Place the sugar, butter, lime juice, lime zest in the top of a double boiler; stir over medium-high heat until butter melts. Mix 2 tablespoons hot lime mixture into the eggs and stir to blend.
- Reduce heat to medium until water simmers. Slowly whisk egg mixture into the lime mixture. Cook over the double boiler until lime mixture thickens and coats the back of a wooden spoon, 20 to 25 minutes. Cool slightly and spoon into a clean, glass jar. Cover and refrigerate.
Nutrition Facts : Calories 171.6 calories, Carbohydrate 27.2 g, Cholesterol 61.8 mg, Fat 7 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 4 g, Sodium 58.9 mg, Sugar 25.5 g
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