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Lime curd and almond tart | wefacecook.com Lime curd and almond tart | wefacecook.com
Recipe

LIME CURD AND ALMOND TART

Serves: 8
If they like it, it serves 8 otherwise  - thinking face emoji
Preparation time: 40 minutes
Cooking time: 25 minutes
Totaltime: 1 hour 5 minutes

Ingredients

  • For crust:
  • 2/3 cup sliced almonds, toasted
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1 cup vanilla wafer crumbs
  • 1/4 cup unsalted butter, soft
  • For filling:
  • 1 cup sugar
  • 1/2 cup unsalted butter, cut into pieces
  • 1 tablespoon cornstarch
  • 4 large eggs
  • 1/2 cup lime juice
  • 1 tablespoon grated lime zest
  • For compote:
  • 3 cups bing cherries, diced
  • 1 cup diced fresh pineapple
  • 1/2 cup diced mango
  • 2 diced apricots
  • 2/3 cup raspberries
  • 1 teaspoon sugar

Preparation

  • Preheat oven at 350 degrees.
    Make crust:
    Butter a 9-inch tart pan with a removable fluted rim. Mix to a fine powder in a food processor, almonds, sugar, and salt. Combine with wafer crumbs and butter. Mix well. Line the bottom and sides of pan with the crust mixture.
    Bake 10 minutes to a deep golden color.
    Make filling:
    In a heavy saucepan, cook sugar, butter, cornstarch, eggs, and lime juice over moderate heat, whisking until thickened and bubbly. Stir in zest and cool.
    Filling may be made 2 days ahead. Spoon filling evenly into crust. Cover surface with buttered round of wax paper. Chill for at least 1 hour.
    Make compote:
    In a bowl, toss compote ingredients and let stand for 15 min. Remove sides of pan, and transfer to a plate.
    Serve with the compote.
    main ingredients: type of recipe: pie/tart  type of dish: dessert   cuisine:
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