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Lime Tart

Source of Recipe

Moosewood restaurant cookbooks


List of Ingredients

PASTRY:
7 tablespoons butter
1 1/3 cups flour
1 pinch salt
1/4 teaspoon pure vanilla extract
1/4 cup sugar
3 tbl. ice water -- (3 to 4)

FILLING:
1/2 cup fresh lime juice (4 limes)
5 tablespoons butter
1/2 cup sugar
5 eggs, well beaten
1/4 teaspoon pure vanilla extract
1 sliced banana (garnish)
1 lime sliced thinly (garnish)
flaked coconut (garnish)



Recipe

To make pastry, cut the butter into small pieces and work it into the flour with a pastry cutter or your fingertips. Mix in the salt, vanilla and sugar, and then just enough ice water to bind the dough. With your fingers, press the dough into the bottom and sides of a 9" drop-bottom tart pan. Chill the crust for one hour or overnight. Preheat oven to 425ºF. Line the chilled crust with waxed paper and fill it with dried beans or rice to prevent the crust from buckling during baking. Bake at 425ºF for 15 minutes. Carefully remove the beans and waxed paper. Lower oven temperature to 350ºF.

For the filling, mix together the lime juice, butter and sugar in a nonreactive saucepan, heating until the butter melts and the mixture is just warm. Pour the beaten eggs slowly into this mixture in a steady steam, whisking constantly. Continue to stir on low heat until the mixture thickens into a custard. Stir in the vanilla. Pour the custard into the baked crust and bake for 30-35 minutes or until the custard sets. Sprinkle coconut in a ring around the edge before you chill the tart. Just before serving, garnish with banana or lime slices in a ring around the top. Serve chilled.