Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

LIME CURD AND ALMOND TART

serves 8

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.
Print
Print
Lime curd and almond tart

Add Comment

* Required information
1000
Enter the third word of this sentence.

Comments (0)

No comments yet. Be the first!