Creamy Lime Tart
- 1 14 cups flour
- 12 cup ground almonds
- 3 ounces butter, chopped
- 6 egg yolks
- 12 cup caster sugar
- 3 12 ounces butter, melted
- 13 cup lime juice
- 2 teaspoons lime rind, finely grated
- 2 teaspoons unflavored gelatin
- 12 cup cream, whipped
- 12 cup sugar
- 4 limes, rind of, shredded (you'll use the shredded rinds to decorate the tart)
- Preheat oven to 350F degrees.
- In large bowl, sift flour, ground almonds, and butter.
- Rub in butter until fine and crumbly.
- Add 1-2 tablespoons cold water and mix to make a firm dough, adding more if necessary.
- Turn out dough onto a lightly floured surface and roll it out so it will fit into a 9 inch fluted pan.
- Trim the edge and refrigerate for 20 minutes.
- Line the dough with baking paper and dried beans (or rice) and bake for 20 minutes.
- Remove the paper and beans and bake the pastry shell another 20 minutes, or until it is lightly golden.
- Allow it to cool completely.
- Make the Filling: In a heatproof bowl, add the egg yolks, sugar, butter, lime juice, and the 2 teaspoons of finely grated rind.
- Whisk together to dissolve the sugar.
- Place the bowl over a pan of simmering water and stir constantly until the mixture is thickened, about 15 minutes.
- Allow the mixture to cool slightly.
- In a small bowl, add the gelatin and 1 tablespoon water.
- Set it aside until it becomes spongy.
- Stir the mixture until it is dissolved.
- Stir the gelatin mixture into the lime curd.
- Allow it to cool to room temperature, stirring occasionally.
- Fold the cream through the lime curd and pour into the pastry crust.
- Refrigerate 2-3 hours, or until set.
- Remove tart from the refrigerator 15 minutes before serving.
- Put the sugar in a small pan with 3 tablespoon of water, and stir it over medium heat (don't allow it to come to a boil) until the sugar has completely dissolved.
- Bring the mixture to a boil and add in the shredded lime rinds.
- Allow the mixture to simmer for 3 minutes.
- Remove the rind from the mixture with a pair of tongs or a fork, and allow it to dry on a rack.
- Decorate the tart with the shredded rind.
flour, ground almonds, butter, egg yolks, caster sugar, butter, lime juice, lime rind, unflavored gelatin, cream, sugar
Taken from www.food.com/recipe/creamy-lime-tart-237470 (may not work)