CARAMELIZED LEMON-LIME TART Recipe
- 1/2 .5 .5Pate Sucre (see separate recipe)
- 4 4 4whole eggs
- 4 4 4egg yolks
- 1 1 1cup CUP_USVolumeplus 2 tablespoons sugar
- 2/3 .66 .66cup CUP_USVolumelemon juice
- 2/3 .66 .66cup CUP_USVolumelime juice
- Zest of 2 small limes
- Zest of 2 small lemons
- 6 6 6ounces OUNCE_USVolumesoft butter, cut into small pieces
Instructions for Caramelized Lemon-Lime Tart Recipe
- Roll out the pate sucre to a circle to about 1/4 inch thick and large enough to slightly cover a 9 inch metal tart pan. Fit the dough into the pan and trim the edges. Line the bottom and sides of the shell with parchment. Fill the lining with dried beans or rice and bake in the oven for 20 to 25 minutes. Cool and remove the beans and lining. Return the shell to the oven and bake until golden brown, 5 to 10 minutes longer.
- In a large metal bowl, whisk together the whole eggs, egg yolks, 1 cup sugar, lemon and lime juice, and zests. Set over simmering water and continue to whisk until the mixture is very thick, about 10 minutes.
- Turn off the flame and whisk in the butter, a few pieces at a time. (You don’t want the mixture to cool down before all the butter is incorporated). Strain the filling into a bowl. Scrape into the baked tart shell and smooth with a metal spatula. Cool and then refrigerate until firm, 3 to 4 hours, up to overnight.
- Sprinkle the remaining 2 tablespoons of sugar evenly over the top of the filling. With a propane blowtorch, caramelize the sugar. (This can be done under the broiler, being careful not to burn the sugar topping). Refrigerate the tart for at least 30 minutes. Or if desired, eliminate the 2 tablespoons of sugar and arrange circles of raspberries on top of the tart. Sift a little powdered sugar over the berries just before serving.
Cut into slices and serve with an assortment of fresh berries.
A dessert wine such as a Bonny Doon, Framboise for Santa Cruz works great. Also port such as Warre’s Warrior or even a nice sparkling California white can be used.