Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup ice water
- 4 large eggs
- 1/2 cup granulated sugar
- 1/2 cup heavy cream
- 1/2 cup fresh desert lime juice
- 1 tablespoon grated desert lime zest
Special equipment needed:
- 9-inch tart pan with removable bottom
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the flour, sugar, and salt. Add the chilled butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse sand.
3. Add the ice water and mix until the dough comes together. Flatten the dough into a disk and wrap it in plastic wrap. Chill for at least 30 minutes.
4. Roll out the dough on a floured surface and transfer it to the tart pan. Press the dough into the bottom and sides of the pan. Trim the edges and prick the bottom with a fork.
5. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes.
6. Remove the parchment paper and weights and bake for an additional 10 minutes, or until the crust is golden brown. Let cool.
7. In a medium mixing bowl, whisk together the eggs and sugar until pale and frothy. Add the heavy cream, desert lime juice, and zest and whisk until well combined.
8. Pour the filling into the cooled crust and bake for 25-30 minutes, or until the filling is set.
9. Let the tart cool to room temperature before serving.
Time:
Preparation time: 45 minutes
Cooking time: 55-60 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 327
Fat: 20g
Carbohydrates: 32g
Protein: 5g
Sodium: 98mg
Sugar: 16g
Substitutions for ingredients:
- Regular limes can be used instead of desert limes, but the flavor will be different.
- Half-and-half can be used instead of heavy cream, but the filling will be less rich.
Variations:
- Add a layer of whipped cream or meringue on top of the tart before serving.
- Use a graham cracker crust instead of a traditional pie crust.
- Add a tablespoon of cornstarch to the filling for a thicker consistency.
Tips and tricks:
- Make sure the butter is cold when making the crust to ensure a flaky texture.
- Blind baking the crust before adding the filling will prevent it from becoming soggy.
- Use a microplane to zest the desert lime for maximum flavor.
Storage instructions:
The tart can be stored in the refrigerator for up to 3 days.
Reheating instructions:
The tart can be reheated in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the tart on a decorative plate or cake stand. Dust with powdered sugar or garnish with fresh desert lime slices.
Garnishes:
Fresh desert lime slices, whipped cream, or meringue.
Pairings:
Serve with a cup of tea or coffee.
Suggested side dishes:
Fresh fruit or a green salad.
Troubleshooting advice:
- If the crust is too crumbly, add a little more water until it comes together.
- If the filling is not setting, bake for an additional 5-10 minutes.
Food safety advice:
Make sure to use fresh eggs and refrigerate the tart promptly after serving.
Food history:
Desert limes are native to Australia and have been used by indigenous people for thousands of years. They are a small, round fruit with a tart flavor that is similar to regular limes.
Flavor profiles:
The tart has a sweet and tangy flavor with a buttery crust.
Serving suggestions:
Serve the tart as a dessert after a meal or as a sweet treat with tea or coffee.
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Region: Australian