Recipe
LIME CURD AND ALMOND TART
Serves: 8
Preparation time: 40 minutes If they like it, it serves 8 otherwise
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.
-
Almond tartlets
-
Toasted almond israeli couscous
-
White chocolate and raspberry tart
-
Cheese tart with artichoke hearts
In the kitchen. Happening Now
The latest
