Although the US Masterchef Season 5 had ended quite some time ago, over the past few days I have still continued to review the episodes to look at the various flavour profile combinations as well as the recipes! In the last pressure test of the season, the challenge of making a cheesecake, a key lime pie and a Boston cream pie seemed awfully daunting in my opinion and I without a doubt would’ve probably ended up like Elise-fainted with a panic attack.
My friend Kaye has requested me to make a lime tart for quite some time and with this basis along with motivation from watching episode 18 of Masterchef, I have finally been motivated to make this delicious and traditional tart. I have never ever ate any lime tart whatsoever but compared to the usual lemon, limes seem to have that extra zing and sourness that takes me to places like Thailand where these are often used!
On an extra note: if you haven’t noticed, I have changed the banner of the blog and I have created a logo! This retro-themed label was very hard to make as I had to draw each line and each shape because I do not have Adobe Illustrator. However overall, I think that the results are definitely worth the 2 hours of sitting by my laptop! Tell me what you think in the comments below!
Without further ado, here is the recipe:
50g butter at room temperature (rtp.)
1 egg yolk at rtp.
Lime curd filling
2 eggs at rtp.
2 limes-juiced and zested
50g butter at rtp.
In a large bowl, rub the butter with the flour to a breadcrumb consistency where all the butter is coated with flour
Mix in the sugar and add in 1 egg yolk and knead into and soft pliable dough. You may add 1-2 teaspoons of water if necessary
Wrap in cling film and chill for a minimum of 30 mins for the pastry to rest
Meanwhile make the filling of the lime curd by zesting the lime finely with a zester. If you only have a peeler, peel the limes without the white rind and put this in a food processor to mince finely.
Mix the finely zested lime thoroughly with the sugar and with a stand mixer with a paddle attachment or a hand-held mixer, cream the butter with the lime zest sugar
Add the eggs one at a time and beating till mixed thoroughly in between each egg
Add the lime juice and salt and mix this thoroughly
Preheat your oven to 180C
Take out the pastry and roll out till 0.5cm thick.
Lightly flour your tart tins and place the pastry into the tins carefully but firmly press the pastry against the crimped edges of the tin and trim of any excess pastry overhanging on the edge.
Using a fork, prick the base of the pastry and lightly press aluminium foil into the shape of the tart case and fill with baking beans
Bake the tart case for 10-15 mins before taking out the aluminium foil holding the baking beans and baking the tart case for another 10 mins till lightly golden brown
Whilst the tart case is baking, pour your filling into a saucepan and allow it to thicken at a low heat-below a simmer for 10 mins whilst stirring continuously
You may pour your curd straight into the tart and serve or you may continue:
Place your tart-filled with the curd into the oven at 150C to bake for 10 mins till the eggs in the curd are fully coagulated (as shown in the picture)