Lime Curd Tart

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
YIELD: 1 tart
UNITS: US

INGREDIENTS

Nutrition
  • 23
    cup sliced almonds, toasted until golden and cooled completely
  • 14
    cup sugar
  • 14
    teaspoon salt
  • 1
    cup vanilla wafer crumbs (from about 30 1-1/2 inch cookies)
  • 14
    cup unsalted butter, softened
  • 1
    cup sugar
  • 1
    tablespoon sugar
  • 12
    cup cold unsalted butter, cut into pieces
  • 1
    tablespoon cold unsalted butter, cut into pieces
  • 4
    large eggs, beaten lightly
  • 12
    cup fresh lime juice (from about 4 limes)
  • 1
    tablespoon freshly grated lime zest (from about 2 limes)
Advertisement

DIRECTIONS

  • Make crust:
  • Preheat oven to 350 degrees and butter a 9-inch tart pan with a removable fluted rim.
  • In a food processor pulse almonds, sugar and salt until almonds are ground fine.
  • In a bowl toss nut mixture with cookie crumbs and butter until combined well.
  • Sprinkle half of crumb mixture onto bottom of pan near rim, pressing evenly up side.
  • Sprinkle remaining crumb mixture onto bottom and press evenly over bottom, joining edge.
  • Bake crust in lower third of oven 10 minutes, or until a deeper shade of golden brown, and cool on a rack.
  • Make filling:
  • In a heavy saucepan cook sugar, butter, eggs and lime juice over moderately low heat, whisking frequently until thick enough to hold marks of whisk and first bubbles appear on surface -- about 12-15 minutes.
  • Stir in zest and cool. (Filling may be made 1 week ahead and chilled, its surface covered with plastic wrap.).
  • Spoon filling evenly into crust and cover surface with a buttered round of wax paper.
  • Chill tart, covered, at least 1 hour and up to 24.
Advertisement