FOOD + ENTERTAINING
LIME-RASPBERRY TART
Serves 8
For the lime curd:
5 large egg yolks
2
⁄ 3 cup granulated sugar
1 ½ tablespoons lime zest
½ cup fresh lime juice( from about 5 juicy limes)
⅛ teaspoon kosher salt 1 stick unsalted butter, cut into 8 pieces
For the dough:
1 ½ cups all-purpose flour, plus more for rolling out the dough
½ cup confectioners’ sugar ¼ teaspoon kosher salt
1 ½ tablespoons poppy seeds, plus more for garnish( if desired)
1 stick unsalted butter, cut into cubes and frozen, plus 1 tablespoon kept soft for buttering the tart pan
1 large egg, lightly beaten
Make the lime curd:
Place a fine-mesh sieve over a medium bowl and position it near the stovetop. Bring a pot of shallow water to a gentle simmer.
In a metal bowl, whisk together the egg yolks, granulated sugar and lime zest until thick and pale, about 2 minutes. Whisk in the lime juice and salt. Set the bowl over the simmering water. The bottom of the bowl should hover an inch or two above the water’ s surface. Whisking constantly, cook until the curd coats the back of a spoon, 5 to 7 minutes( or until an instant-read thermometer registers 165 to 170 degrees). Remove the curd from the heat and press it through the sieve into a clean bowl. Add the butter to the curd; let it stand 1 minute. Stir to combine. If the butter doesn’ t totally melt, let the curd rest another 1 to 2 minutes and stir again.
Place a piece of plastic wrap directly onto the surface of the curd. Let it cool to room temperature, then refrigerate until chilled, at least 4 hours. The curd may be made up to 2 days in advance.
6 ounces fresh raspberries, for topping
6 ounces white currants or more raspberries, for topping
Make the dough:
Place the flour, confectioners’ sugar, salt and poppy seeds in the bowl of a
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