Lime & Ginger Tart

Lime & Ginger Tart

Course: Dessert

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)
  • 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

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