Lime Curd and Chocolate Tart

I wanted to make a tart using limes, because I bought too many and needed to use them.  I trolled around looking for ideas, and came up with this which is an amalgam of several recipes.  Often when I making something new I read several recipes, put them all away and get to work.  For this I used my standard butter tart/pie crust  I used Ina Garten’s lime filling, though she tops it with meringue, and I prefer whipped cream, and as an old joke I love to tell goes,  (I will spare you the whole thing because it’s way too long) the chocolate was my idea.  This is a great and fairly easy holiday tart if you’re looking beyond pumpkin pie.  I made it as a large tart, then took some leftover dough and filling and made some adorable mini tartlets!  It would also be great with graham cracker crust, or chocolate crust.

Lime Curd and Chocolate Tart

2013-11-09 19:11:24

A crisp cookie crust, lined with chocolate and topped with a rich zesty lime curd

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For Crust

1. 8 TBL Cold, Unsalted Butter cut into small pieces, and re-chill
2. 1 3/4 Cups Flour
3. 1/4 Cup Sugar
4. 1 pinch of Salt
5. 3-4 TBL Ice Water

For Lime Curd

1. Zest of 4 Limes
2. 1/2 Cup Fresh Lime Juice
3. 4 Large Eggs
4. 1 1/2 Cups Sugar
5. 8 TBL Butter at room temperature
6. 1 Tsp Vanilla
7. Whipped Heavy Cream for Garnish
8. 1 Cup of semi-sweet chocolate chips

Instructions

1. Preheat oven to 375F
2. Put flour, sugar, salt into food processor, and pulse to blend
3. Add butter and pulse for three seconds about 10 times,
4. Add water 1 TBL at a time, and pulse each time
5. Turn onto floured board or counter, form into a disc, wrap and refrigerate for at least thirty minutes
6. For Curd
7. In a stand mixer
8. Cream together sugar and butter with paddle
9. Add eggs one at a time, waiting until each is incorporated
10. Add lime juice and zest and vanilla and beat about thirty seconds
11. Put into small saucepan and stir over medium-low heat until mixture starts to thicken, about 7 minutes
12. As soon as the mixture starts to thicken lower the heat and whisk for another 2 minutes taking care not to let the mixture boil
13. Put into bowl, cover with plastic wrap making sure the wrap is on the surface of the curd
14. Chill
15. While curd is chilling
16. Roll out crust and fir into tart pan, making sure not to stretch dough
17. Press along edges to trim dough
18. Use buttered parchment or foil to put on crust, and fill with beans or rice to prevent dough from puffing up
19. Place tart pan on sheet tray
20. Bake 15 Minutes, remove foil and weights, prick bottom of crust with a fork and return to oven for another twenty minutes, or until golden brown
21. Melt chocolate chips in microwave, put chips in a microwave safe bowl, and turn on for 33 second intervals stirring between each one, chips should be melted after 2 intervals
22. After pie shell has cooled a bit, remove the ring, spread a thin layer of chocolate on the bottom inside of the crust
23. Once the lime curd has cooled fill the crust to the top edge
24. Pipe whipped cream with star tip to make a decorative edge

Notes

1. You will need a 9" tart pan with removable bottom

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