Monday, 13 June 2011

Moosewood Mondays: Lime Tart

If life gives you limes, make margaritas.
Jimmy Buffett

And if you still have lots of limes leftover, make a lime tart!

This tart is sweet and tart and refreshing, with delicate lime curd and a cookie crust. Something to keep you going on your search for your long lost shaker of salt.

Lime Tart
adapted from Sundays at Moosewood Restaurant


7 Tbsp unsalted butter
1 1/3 cups unbleached AP flour
pinch of salt
¼ tsp pure vanilla extract
¼ cup white, granulated sugar
3-4 Tbsp ice water, as needed


½ cup fresh lime juice (about 4 large limes)
5 Tbsp unsalted butter
½ cup white, granular sugar
5 eggs, well beaten
¼ tsp pure vanilla extract


1 lime, sliced thin into rounds (optionally, twisted)
Unsweetened flaked or shredded coconut

To make pastry:

Cut the butter into small pieces and work it into the flour with a pastry cutter, two knives, fingertips - or pulse gently in the food processor. Mix in the salt, vanilla, and sugar and then just enough ice water to bind the dough. With your fingers, press the dough into the bottom and sides of a 9-inch drop-bottom tart pan. Chill the crust for one hour or overnight.

Preheat oven to 425°F

Line the chilled crust with waxed paper and fill it with dried beans or rice or pie weights to prevent the crust from buckling during baking. Bake at 425°F for 15 minutes. Carefully remove the beans and waxed paper.

Lower the oven temperature to 350°F

For the filling:

Mix together the lime juice, butter, and sugar in a nonreactive saucepan and heat until the butter melts and the mixture is just warm. Pour the beaten eggs slowly into this mixture in a steady stream, whisking constantly.

Continue to stir on low heat until the mixture thickens into a custard. Stir in the vanilla. Pour the custad into the baked crust and bake for 30-35 minutes or until the custard sets.

Sprinkle coconut in a ring around the edge before chilling, and a small scattering on the rest to prevent the plastic wrap from sticking to the tart.

Just before serving, garnish with the thinly sliced lime.

Served chilled.