Lemon Lime Tart

 I’m saving this recipe I found in Instagram because it is the best Lemon Lime Tart I’ve ever tasted. The crust is flaky yet it holds the curd very well. The curd is tart and sweet unlike any other I’ve tasted. This one is a keeper!! Thank you Instagram baker!! https://poshinprogress.com/2020/08/07/lemon-lime-tart/amp/?utm_source=rss&utm_medium=rss&utm_campaign=lemon-lime-tart

Lemon Lime Tart

Shell
1 3/4 cups all-purpose flour
Two good pinches of salt
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
3/4 cup unsalted butter, cold, cut into cubes

Filling
2 lemons
3 limes
1 1/2 cups granulated sugar
One good pinch of salt
1/2 cup unsalted butter, cold, cut into cubes
4 large eggs
Whipped cream, to serve (optional)

Method: 

Preheat oven to 350°F. To make the tart shell, combine the flour, salt, and sugar in the bowl of a food processor. Add butter and vanilla to the bowl, then run the food processor until the mixture forms large clumps. It takes a while, so just keep it running until it forms the large clumps. Transfer dough to a tart pan with a removable bottom. Set and press the dough evenly across the bottom and up the sides. Transfer to the freezer for 15 minutes.

Once firm, prick the tart crust all over with a fork. Coat a piece of foil with nonstick spray, and press it oiled-side-down tightly against the frozen crust, so it is fully molded to the shape. Bake tart with foil for 20 minutes. Gently remove the foil and return to the oven for 10 minutes, or until lightly browned all over. Let cool to room temperature. 

o make the filling, remove the zest of 2 lemons and 3 limes. Squeeze the lemons and limes to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and salt and process for 2 to 3 minutes, until the zest is very finely minced. Next , add butter and blend until fully disperse into the sugar. Add eggs, two at a time, and blend to combine. Add lime and lemon juices and blend.

Transfer the filling to a medium saucepan and cook over medium-low heat, stirring constantly, until thickened, about 10-12  minutes. The lime curd will thicken at about 175°F, or just below a simmer. Remove from heat and pour into the tart shell. Transfer to the fridge to cool and set.

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To serve, add dollops of whipped cream and serve cold.