Dessert

Lime Tart with Mixed Berries

SERVES 8

Photos by Brian Ambrose Photography

Photos by Brian Ambrose Photography

This dessert looks like summer. A crispy ginger crust is filled with silky lime curd
and topped with fresh berries.

For Egg-Free Lime Tart, combine 5 tablespoons cornstarch with 5 tablespoons cold water, stirring to dissolve. Gradually add this mixture to hot lime juice mixture in Step 4, stirring as it thickens. Stir in 1 teaspoon vanilla after removing from heat. No need to strain unless there are lumps.

Ginger Crust
8 ounces gluten-free gingersnaps, coarsely broken
cup butter or dairy-free alternative, melted
-Pinch of salt
2 tablespoons water, as needed
Lime Filling
3 large eggs
3 large egg yolks
6 tablespoons unsalted butter or dairy-free alternative, cut into 6 pieces
1 cup sugar
cup fresh lime juice (about 4 very large limes)
1 tablespoon grated lime zest

Fruit Topping
1 (6-ounce) container fresh blackberries
1 (6-ounce) container fresh blueberries
2 tablespoons blackberry or rasp- berry preserves
-Grated zest of 1 lime, garnish

1. Preheat oven to 375F.

2. To make Ginger Crust, finely grind gingersnaps in a food processor. Add melted butter and salt and process until moistened. If mixture is too crumbly to hold together, add water, a tablespoon at a time. Press crumbs firmly into the bottom and up the sides of a 9-inch tart pan with removable bottom. Put pan on a rimmed baking sheet and place in preheated oven. Bake until top edges begin to brown, about 8 minutes. Transfer to a wire rack to cool. If crust is puffed in the center, gently press it down.

3. Place a fine metal strainer over a medium bowl and set aside.

4. To make Lime Filling, combine eggs and yolks in a medium bowl and whisk to blend. Combine butter, sugar, lime juice and 1 tablespoon zest in a medium saucepan. Stir over medium-high heat until sugar dissolves and mixture just comes to a simmer. Gradually whisk this hot mixture into eggs. Return mixture to the same saucepan. Cook over medium heat until curd thickens and leaves a path on the back of a spoon when a finger is drawn across, stirring constantly (do not boil), about 5 minutes. Immediately pour curd through the strainer, pressing to extract all the curd. Cool slightly. Press plastic wrap onto the surface of the curd and refrigerate until well chilled, at least 4 hours. (Filling can be prepared up to 2 days ahead and refrigerated.)

5. Spoon filling into prepared crust, spreading evenly to edges. Set aside.

6. To make Fruit Topping, combine berries in a medium bowl. Melt preserves in a small saucepan, stirring constantly. Set a fine strainer over the bowl of berries. Press melted preserves through the strainer onto berries. Toss to coat berries with preserves.

7. Immediately spoon berries over the tart. Mound berries slightly in the center, leaving a border of curd showing at the edges. Chill tart uncovered until ready to serve. (Tart can be assembled up to 8 hours before serving.)

8. To serve, gently remove pan sides, sprinkle with zest and cut into wedges.

Each serving contains 432 calories, 22g total fat, 12g saturated fat, 0g trans fat, 196mg cholesterol, 96mg sodium, 56g carbohydrate, 3g fiber, 40g sugars, 6g protein, 35 Est GL.

For Egg-Free Lime Tart, combine 5 tablespoons cornstarch with 5 tablespoons cold water, stirring to dissolve. Gradually add this mixture to hot lime juice mixture in Step 4, stirring as it thickens. Stir in 1 teaspoon vanilla after removing from heat. No need to strain unless there are lumps.

Comments (1)

Many people have the problem with egg related items, so, it was nice to make these Egg-Free Lime Tart berries. As berries are my favorites, So , I would surely like to try this.

Posted by: Willyroyer | June 16, 2014 12:53 AM    Report this comment

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