I’ve only just started to be curious about tarts – I didn’t grow up eating them and I definitely do not own and have never been tempted to buy a tart pan. This kitchen pantry can only hold so many once-or-twice-a-year tools, such as Dave’s penguin-shaped ice-cream maker, untouched, and my pizzelle iron, which reminds me of my grandmother. Sorry, tart pan. No room.
I’ve had this recipe flagged for a few months now, but because I tend to cook around sales, it took until last week for me to buckle down and make it. I had bought 10 limes for $1, and now I had to use them up. And while I still didn’t have a tart pan, I did have a pie plate. Close enough, yes?
This lime tart – so good! Creamy-tangy filling, crisp-crunchy crust, and the sweet-sour flavour of a citrus dessert done right. And it’s served chilled, which suits this insta-summer weather perfectly. The pie plate probably made my tart deeper than forecast, but that’s more pro than con – and helpful, since while I continue to have no plans for a tart tin purchase, Lime Tart – I will be making you again.
7 tbsp butter
1 1/3 cups flour
pinch of salt
1/4 tsp vanilla
1/4 cup sugar
3-4 tbsp ice water
1/2 cup lime juice (about 4 limes)
5 tbsp butter
1/2 cup sugar
5 eggs, well beaten
1/4 tsp vanilla
optional garnishes: 1 banana, sliced; 1 lime, thinly sliced; coconut flakes
1. Make pastry: In a large bowl, place 7 tbsp butter and the flour. Using two knives, cut the butter into the flour until there are no lumps larger than your baby fingernail. Add salt, vanilla & sugar; toss together briefly. One tablespoon at a time, add the ice water, stopping when the dough begins to bind together. Use your fingers to press the dough into your tart pan/pie plate, until it covers the bottom and the sides. Chill the pan/plate in the fridge for an hour or overnight.
2. Blind-bake the crust: Lining the crust with a square of waxed paper, fill it with dried beans or rice. Bake for 15 minutes at 425 degrees. Remove pan/plate from oven, set on a cooling rack, and lift waxed paper/beans off the crust and set aside.
3. Assemble filling: In a medium saucepan, heat lime juice over low heat with 5 tbsp butter and 1/2 cup sugar, stirring occasionally. Once the butter is melted, whisk in the beaten eggs. Stir (while reading, chatting, or otherwise engaging yourself in another activity, because it took me at least 10 minutes) until mixture has thickened, custard-like. Whisk in vanilla, and pour all into the baked crust.
4. The Grand Finale: Bake the tart for 30-35 minutes at 350 degrees, or until the custard has set. Set on a cooling rack until the pan is comfortable to touch. If garnishing with coconut flakes, sprinkle them around the edge of the tart now. Return tart to the fridge to chill. If garnishing with banana or lime slices, add them to the top of the chilled tart immediately before serving. Serve the tart cold from the fridge.