Lime Curd Tart

Name: Lime Curd Tart
Ingredients: None None FOR THE PASTRY; 1 1/4 cups flour; 1/2 cup powdered sugar; 1/4 cup flaked coconut; 8 tbsp (1 stick) cold unsalted butter, chopped; None None FOR THE LIME CURD; 3 None eggs; 4 None egg yolks; 2 tsp finely grated lime peel; 1/2 cup lime juice; 1 cup granulated sugar; 14 tbsp (1 3/4 sticks) unsalted butter, chopped; 1 cup coconut flakes

13 ingredients

5 steps

Ingredients

None None FOR THE PASTRY
1 1/4 cups flour
1/2 cup powdered sugar
1/4 cup flaked coconut
8 tbsp (1 stick) cold unsalted butter, chopped
None None FOR THE LIME CURD
3 None eggs
4 None egg yolks
2 tsp finely grated lime peel
1/2 cup lime juice
1 cup granulated sugar
14 tbsp (1 3/4 sticks) unsalted butter, chopped
1 cup coconut flakes

Directions

1

For the pastry, process flour, powdered sugar, coconut and butter until crumbly. Add enough iced water (3-4 tbsp) to make ingredients come together. Knead dough gently on floured surface until smooth. Wrap in plastic wrap; refrigerate for 30 mins.
2

Grease 9-inch round tart pan with removable bottom. Roll pastry between sheets of parchment paper until large enough to line prepared pan. Press pastry into bottom and side of pan; trim edge. Prick bottom with fork. Cover; refrigerate for 30 mins.
3

Preheat the oven to 400°F. Place tart pan on baking pan. Line pastry with parchment paper and fill with baking beans. Bake for 15 mins; remove paper and beans. Bake for 10 mins; cool.
4

Meanwhile, for the lime curd, place eggs, yolks, lime peel and juice, sugar and butter in medium saucepan on medium heat. Stir, without boiling, for 15 mins, or until mixture coats the back of a spoon. Strain curd through sieve into medium bowl. Let stand for 10 mins.
5

Pour lime curd into crust. Refrigerate for 2 hours. Serve tart sprinkled with coconut.