One of my goals this year was to start cooking things outside of my normal comfort zone. A big area outside of my comfort zone is desserts, specifically desserts with a homemade crust. I can remember being the “fill-in” baker at a restaurant once and had to make 6 banana cream pies one day, all of which were supposed to have a “light, flaky crust.” The banana cream turned out awesome, but at one point, after several failed crust attempts, in my anger and frustration, I had a break-down and threw the last dough against the wall. Luckily, a seasoned prep cook took pity on me and helped make the dough and also helped me get out of my “dark place.”
Well, look at me now! I have already done several sweet things this year, and now, with this Lime Tart with Blueberries, I can add a press-in dough to my list! Not that this is that big of an accomplishment, as there is no reason I should be “scared” of doughs/crusts, but I feel like having just one success in an area where you feel trepidation can give you a big self-confidence boost, and the next thing you know, doing that thing actually becomes part of your comfort zone. Before you know it, maybe I’ll be an expert in crust!
Lime Tart with Blueberries
From Bon Appetit Magazine
- 3 large eggs
- 3 large egg yolks
- 1 cup sugar
- 3/4 cup fresh lime juice
- 6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces
- 2 6-ounce containers fresh blackberries
- 1 6-ounce container fresh blueberries
- 1 tablespoon blackberry jam
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 cup sugar
- 1 large egg yolk
- 1 1/4 cups all-purpose flour
- 1 large pinch of salt
For lime curd:
Set fine metal strainer over medium bowl and set aside. Whisk eggs, egg yolks, and sugar in another medium metal bowl to blend. Whisk in lime juice. Set bowl over large saucepan of gently simmering water (do not allow bottom of bowl to touch water).
Whisk constantly until curd thickens and instant-read thermometer inserted into curd registers 178°F to 180°F, about 6 minutes. Immediately pour curd through prepared strainer set over bowl.
Add butter to warm strained curd; let stand 1 minute, then whisk until blended and smooth. Press plastic wrap directly onto surface of curd, covering completely.
Refrigerate until cold, about 4 hours. DO AHEAD: Lime curd can be made up to 2 days ahead. Keep chilled.
Using electric mixer, beat butter and sugar in medium bowl until well blended, 1 to 2 minutes. Add egg yolk; beat to blend. Add flour and salt and mix on low speed until mixture resembles large peas.
Using hands, knead in bowl just until dough comes together.
Transfer dough to 9-inch-diameter tart pan with removable bottom.
Preheat oven to 350°F. Uncover crust and bake until golden brown, about 35 minutes. Cool completely in pan on rack.
Remove sides from tart pan and place crust on plate. Spread lime curd evenly in baked crust. Arrange blackberries in 2 concentric circles just inside edge of tart. Mound blueberries in center of tart. Place jam in small microwave-safe bowl. Heat in microwave until jam is melted, about 15 seconds. Whisk to loosen and blend, adding water by teaspoonfuls if thick. Brush jam over berries. DO AHEAD: Tart can be made up to 8 hours ahead. Chill uncovered.
- Yeah, obviously I just used blueberries. And I did not brush my fruit w/ the jam. I just did not feel like it. I was afraid since I did not use a ton of fruit, that the color of the jam glaze might “mess up” the look of the tart
- I used 6 limes, and that did not measure up to 3/4 cup, so I improvised and added the juice of one lemon, which was the best I had on hand.
- Do not step away from the custard while it cooks! If you do, it is a guarantee it will over-cook and become super-curdled. Stay with it the whole time and keep stirring! After cooking it for a few minutes, it will go from totally liquid-y to thickened custard in a flash. Pay close attention!
- Either my oven runs hot or their cook time was off, because my shell was cooked and starting to turn past golden brown in 25 minutes, versus the 35 minutes suggested. Maybe I should look into getting an over thermometer…
- Check out this totally awesome link for a video on press-in crusts!