Lime Custard Tart

Name: Lime Custard Tart
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Global
Ingredients: 8 servings Garnish: confectioners sugar; 1 large egg, lightly beaten; 6 larges eggs; 237 milliliters all-purpose flour; 237 milliliters heavy cream; 158 milliliters fresh lime juice; 1 teaspoons salt; 237 milliliters sugar; 6 Tbsps 3/4 stick unsalted butter, softened

Need a vegetarian dessert? Lime Custard Tart could be a great recipe to try. This recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains about 7g of protein, 23g of fat, and a total of 423 calories. This recipe serves 8. If you have lime juice, egg, heavy cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 5 hours.

Instructions

Pulse together all crust ingredients in a food processor or beat with an electric mixer until a dough forms. Press dough evenly onto bottom and up side of tart pan with floured fingers. Chill shell until firm, about 30 minutes.

Ingredients you will need

Crust

Dough

Equipment you will use

Hand Mixer

Food Processor

Tart Form

Preheat oven to 350°F.

Equipment you will use

Oven

Line shell with foil and fill with 1 inch of pie weights, then bake in middle of oven until edge is pale golden, about 22 minutes. Carefully remove foil and bake shell until edge is golden and bottom is pale golden, about 20 minutes more. Cool completely in pan on a rack.

Equipment you will use

Oven

Aluminum Foil

Frying Pan

Reduce oven temperature to 300°F.

Equipment you will use

Oven

Mix together all custard ingredients in a bowl with a whisk (do not beat) until just combined. Set tart shell (in tart pan) in a shallow baking pan and pour three fourths of custard into shell. Carefully put tart in middle of oven and pour remaining custard into shell with a small cup.

Ingredients you will need

Custard

Equipment you will use

Baking Pan

Tart Form

Whisk

Bowl

Oven

Bake tart until just set in center, about 1 hour. Cool tart completely in tart pan on rack, then chill, covered, until cold, at least 2 hours. Just before serving, remove side of pan.

Equipment you will use

Oven

Tart Form

Frying Pan

• Tart shell can be baked 3 days ahead and kept, wrapped in plastic wrap, at cool room temperature. • Tart can be chilled up to 2 days.

Ingredients you will need

Wrap