Lime Curd Creme Tart with Raspberries

For dessert with our Mother's Day/Birthday dinner, I decided to make something light and springy. I love lemon curd in tarts, but since we had lemon cake the previous night, I decided to try out lime curd. It was absolutely delicious! I made it the same way as lemon, just with lime juice. For the tart I simply used a layer of pastry cream then a layer of lime curd/whipped cream and topped it with raspberries. Very simple, and all of the components can be made ahead of time.

Key Lime Curd Creme Tart with Raspberries

Tart Shell:

2 cups flour

2 tbsp. powdered sugar

1 stick of cold salted butter, grated

1 egg yolk

2-3 tbsp. ice water

Combine flour and sugar in a bowl.

Grate in butter, add egg yolk.

Stir together with a fork, add water until it forms a loose ball.

Knead quickly for a minute, press dough into a 10" tart shell pan.

Place in the fridge until ready to bake.

Bake at 400 degrees for 15-18 minutes, or until just browned on the edges.

Pastry Cream (Dorie Greenspan):

2 cups whole milk

6 large egg yolks

1/2 cups sugar

1/3 cup cornstarch, sifted

1 1/2 teaspoons pure vanilla extract

3 1/2 tablespoons unsalted butter, cut into bits at room temperature

Bring the milk to a boil in a small saucepan.

Meanwhile, in a medium heavy-bottomed saucepan, whisk the egg yolks together with the sugar and cornstarch until thick and well blended.

Still whisking, drizzle in about 1/4 cup of the hot milk-- this will temper, or warm, the yolks so they won't curdle.

Whisking all the while, slowly pour in the remainder of the milk.

Put the pan over medium heat and, whisking vigorously, constantly and thoroughly (making sure to get the edges of the pot), bring the mixture to a boil.

Keep at a boil, still whisking, for 1 to 2 minutes, then remove the pan from the heat.

Whisk in the vanilla extract.

Let sit for 5 minutes, then whisk in the bits of butter, stirring until they are full incorporated and the pastry cream is smooth and silky.

Scrape the cream into a bowl.

You can press a piece of plastic wrap against the surface of the cream to create an airtight seal and refrigerate the pastry cream until cold or, if you want to cool it quickly--as I always do--put the bowl into a larger bowl filled with ice cubes and cold water, and stir the pastry cream occasionally until it is thoroughly chilled, about 20 minutes.

Lime Curd (from southern living):

1 c. sugar
1 tbsp lime zest
1 c. fresh lime juice
4 eggs yolks
1/2 stick of butter, diced

Bring sugar, zest, and juice to a boil in a saucepan over medium-high heat.

Remove from heat, and gradually whisk about one-fourth hot juice mixture into egg yolks; add egg yolk mixture to remaining hot juice mixture, whisking constantly until well blended.

Place saucepan over medium heat, and cook, whisking constantly, at least 10 or up to 12 minutes.

Add butter a piece at a time, whisking constantly until butter melts and mixture is well blended after each addition.

Remove from heat, pour into a bowl.

Place plastic wrap directly on warm curd, chill 3 hours.

Whipped Cream:

1 c. heavy cream, very cold

2 tbsp. powdered sugar

Place mixing bowl and attachment in the freezer for a minute.

Pour cream into bowl, whisk on medium for a minute until it gets frothy.

Add powdered sugar while mixing, turn speed to high, beat until it forms stiff peaks.

To assemble tart:

Place tart shell on a platter.

Spread the pastry cream over the bottom.

Fold lime curd into whipped cream, spread over the pastry cream layer.

Top with fresh or frozen raspberries and lime wedges.

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