Lime Tart With Brown Butter Crust

In 'Luscious Creamy Desserts' by Lori Longbottom

• Ready In: 3 hrs
• Serves: 8

Ingredients

• Lime Curd

• 1⁄2 cup unsalted butter (1 stick)
• 5  large  egg yolks
• 1⁄2 cup sugar
• 1  finely grated lime, zest of
• 1⁄2 cup fresh lime juice
•  salt, a pinch
• 3⁄4 cup heavy cream

• Pastry

• 6  tablespoons unsalted butter (3/4 stick)
• 1 1⁄2 cups all-purpose flour
• 2  tablespoons sugar
• 1⁄4 teaspoon salt

• Topping

• 2  teaspoons sugar
• 1  teaspoon  finely grated lime zest

Directions

1. Make the curd: melt the butter in a large saucepan over med-low heat.
2. Remove pan from heat and whisk in the egg yolks, sugar, lime zest, juice, and salt.
3. Return to medium heat, and cook, whisking frequently at first and constantly toward the end, for about 10 minutes, until thickened.
4. Immediately pour the curd through a fine strainer set over a medium glass measure or bowl.
5. Let cool to room temperature, whisking occasionally; the curd will continue to thicken as it cools.
6. Refrigerate, tightly covered, for about 2 hours, until thoroughly chilled and set (can be refrigerated for up to 1 month).
7. Make the pastry: heat the butter in a small saucepan or skillet over low heat until it is a nutty brown color; watch it carefully so it doesn't burn.
8. Immediately pour the butter into a small glass measure or heatproof bowl and let cool to room temperature.
9. Position a rack in the middle of oven; preheat oven to 350°.
10. Whisk together the flour, sugar, and salt in a bowl.
11. Slowly pour in the butter, stirring constantly with a fork, and continue stirring just until the dough holds together when a small bit is pressed between your fingers.
12. Transfer the dough to a 9-inch fluted tart pan with a removable bottom.
13. Press the dough evenly into the bottom and up the sides of the pan.
14. Prick all over with a fork; bake for 20 minutes, or until light golden brown; let cool on a wire rack.
15. With an electric mixer on med-high speed, beat the cream in a medium bowl just until it forms stiff peaks when the beaters are lifted.
16. Whisk in the lime curd just until combined.
17. Transfer the filling to the crust and smooth the top with a rubber spatula.
18. Refrigerate for at least 4 hours, until thoroughly chilled and set, or for up to 8 hours.
19. Just before serving, make the topping: pulse the sugar and lime zest in a spice grinder until the zest is finely ground.
20. Sprinkle evenly over the tart and serve cut into wedges.