Lime & Ginger Tart
Equipment
- 1 Loose bottom tart tin
- 1 Food processor
Ingredients
Pastry
- 1 Cup Flour
- 10 Tbsp Butter Cold, cut into small pieces
- 3 Tbsp Powdered sugar
- 1 Large Egg
- 2 Tbsp Water
Lime & ginger curd
- 1 Cup Lime juice About 6 limes
- 2 Tbsp Lime zest
- 2 Tbsp Ginger Grated (you may want more or less depending on taste)
- 1¼ Cup Sugar
- 5 Eggs 2 Whole / 3 yolks
- ¼ tsp Salt
- 1 Tbsp Corn Starch
- 12 Tbsp Butter Cold, cut into small pieces
Instructions
Pastry
- Combine flour, butter, and sugar in food processor
- Pulse until mixture looks like crumbs
- Add the egg and water and pulse until it forms a dough ball
- Roll out pasty on a floured surface until it is a little bigger than the tart pan
- Line the tin with pastry, place on a baking sheet and chill for 30 minutes
- Preheat oven to 400°F
- Remove the pasty from the refrigerator and line with baking parchment and baking beads
- Bake in the oven for 15 minutes
- Take pastry out of the oven and remove the backing beads and paper
- Return the pastry to the over for another 10 minutes (or until golden brown) Set aside to cool
Curd filling
- Combine the corn starch with a few tablespoons of the lime juice to make a slurry
- Combine everything except butter in a medium saucepan and whisk constantly over medium heat until thickened (About 10 minutes)
- Add the cold butter, one piece at a time and whisk until blended before adding more
- Remove from heat and pour into pastry shell
- Note: I sometimes place completed tart back in the oven to cook for about 5 minutes. I just like the way it firms up the filling