Cranberry-Lime Tart

Name: Cranberry-Lime Tart
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 2 teaspoons Chinese five-spice powder* (optional); 296 milliliters all purpose flour; 16 servings White chocolate curls; 2 teaspoons cornstarch; 6 larges egg yolks; 3 Tbsps honey; 8 thin lime twists; 118 milliliters fresh lime juice; 3 teaspoons grated lime peel; 710 milliliters 12-ounce bag fresh cranberries or frozen, partially thawed; 118 milliliters powdered sugar; 1 teaspoons salt; 118 milliliters sour cream; 158 milliliters sugar; 177 milliliters (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes; 1 teaspoons vanilla extract; 59 milliliters water; 142 grams white chocolate, chopped; 79 milliliters whole almonds, toasted, cooled

You can never have too many dessert recipes, so give Cranberry-Lime Tart a try. This recipe serves 16. One portion of this dish contains roughly 13g of protein, 19g of fat, and a total of 370 calories. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up powdered sugar, almonds, chocolate curls, and a few other things to make it today.

Instructions

Whisk lime juice and cornstarch in heavy medium saucepan.

Ingredients you will need

Corn Starch

Lime Juice

Equipment you will use

Sauce Pan

Whisk

Whisk in sugar and yolks, then add butter.

Ingredients you will need

Butter

Sugar

Egg Yolk

Equipment you will use

Whisk

Whisk constantly over medium heat until mixture simmers and thickens, about 8 minutes. Strain into small bowl.

Equipment you will use

Whisk

Bowl

Mix in lime peel. Cover; chill overnight.

Ingredients you will need

Lime Peel

Finely grind flour, sugar, almonds, and salt in processor.

Ingredients you will need

Almonds

All Purpose Flour

Sugar

Salt

Add butter and vanilla; cut in, using on/off turns, until mixture just forms soft moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic. Refrigerate 1 hour. Press dough onto bottom and up sides of 11-inch-diameter tart pan with removable bottom. Using thumb, press dough up sides to extend 1/8 inch above rim of pan. Freeze crust 30 minutes.

Ingredients you will need

Vanilla

Butter

Crust

Dough

Wrap

Equipment you will use

Tart Form

Frying Pan

Preheat oven to 350°F.

Equipment you will use

Oven

Bake crust until golden brown, pressing with back of spoon if crust bubbles, about 25 minutes.

Ingredients you will need

Crust

Equipment you will use

Oven

Transfer to rack and cool completely.

Whisk 1/4 cup water and cornstarch in heavy large saucepan to blend.

Ingredients you will need

Corn Starch

Water

Equipment you will use

Sauce Pan

Whisk

Add sugar, honey, and five-spice powder, if desired. Stir over medium-high heat until mixture comes to boil.

Ingredients you will need

Honey

Sugar

Add cranberries; cook until mixture boils and berries just begin to pop but still maintain shape, occasionally stirring gently, about 5 minutes. Cool completely (mixture will thicken).

Ingredients you will need

Cranberries

Berries

Pop

Stir chocolate in top of double boiler over simmering water until melted and smooth.

Ingredients you will need

Chocolate

Water

Equipment you will use

Double Boiler

Remove from over water; whisk in sour cream and vanilla. Cool completely.

Ingredients you will need

Sour Cream

Vanilla

Water

Equipment you will use

Whisk

Spread white chocolate cream into crust; freeze 15 minutes. Spoon curd over; spread evenly. Spoon cranberry topping by tablespoonfuls over, then spread carefully to cover completely. Cover and chill overnight. (Can be made 2 days ahead. Keep refrigerated.)

Ingredients you will need

White Chocolate