Peachy the Magazine Summer 2018 | Page 69

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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