Text 7268, 92 rader
Skriven 2011-02-15 18:37:00 av Dave Drum (1:18/200.0)
Ärende: Gourmet 859
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lime Tart w/Blackberries & Blueberries
 Categories: Pies, Desserts, Citrus, Fruits, Pastry
      Yield: 6 servings
 
MMMMM-------------------------LIME CURD------------------------------
      3 lg Eggs
      3 lg Egg yolks
      1 c  Sugar
    3/4 c  Fresh lime juice
      6 tb Unsalted butter; in 6 pieces

MMMMM--------------------------TOPPING-------------------------------
     12 oz (2 boxes) fresh
           - blackberries
      6 oz Box fresh blueberries
      1 tb Blackberry jam

MMMMM---------------------------CRUST--------------------------------
    1/2 c  Unsalted butter; room temp
    1/4 c  Sugar
      1 lg Egg yolk
  1 1/4 c  All purpose flour
      1 lg Pinch salt
 
  A press-in crust makes this party-worthy dessert easy to put
  together. For a pretty presentation, don't cover the lime
  curd completely with berries. The contrast between the dark
  berries and the bright lime curd is striking.
  
  For lime curd: Set fine metal strainer over medium bowl and
  set aside. Whisk eggs, egg yolks, and sugar in another
  medium metal bowl to blend. Whisk in lime juice. Set bowl
  over large saucepan of gently simmering water (do not allow
  bottom of bowl to touch water). Whisk constantly until curd
  thickens and instant-read thermometer inserted into curd
  registers 178oF to 180oF, about 6 minutes. Immediately pour
  curd through prepared strainer set over bowl. Add butter to
  warm strained curd; let stand 1 minute, then whisk until
  blended and smooth. Press plastic wrap directly onto surface
  of curd, covering completely. Refrigerate until cold, about
  4 hours. DO AHEAD: Lime curd can be made up to 2 days ahead.
  Keep chilled.
  
  For crust: Using electric mixer, beat butter and sugar in
  medium bowl until well blended, 1 to 2 minutes. Add egg
  yolk; beat to blend. Add flour and salt and mix on low speed
  until mixture resembles large peas. Using hands, knead in
  bowl just until dough comes together.
  
  Transfer dough to 9" tart pan with removable bottom. Break
  dough into pieces, then press dough evenly up sides and onto
  bottom of pan. Cover and chill 1 hour. DO AHEAD: Can be made
  1 day ahead. Keep chilled.
  
  Preheat oven to 350oF. Uncover crust and bake until golden
  brown, about 35 minutes. Cool completely in pan on rack.
  
  For topping: Remove sides from tart pan and place crust on
  plate. Spread lime curd evenly in baked crust. Arrange
  blackberries in 2 concentric circles just inside edge of
  tart. Mound blueberries in center of tart. Place jam in
  small microwave-safe bowl. Heat in microwave until jam is
  melted, about 15 seconds. Whisk to loosen and blend, adding
  water by teaspoonfuls if thick. Brush jam over berries. DO
  AHEAD: Tart can be made up to 8 hours ahead. Chill
  uncovered.
  
  Test-kitchen tips: Pressing plastic wrap directly onto the
  surface of the lime curd makes sure that a skin doesnAt form
  as the custard chills. Brushing the berries with a little
  blackberry jam gives the fruit topping a shiny, pastry-shop
  finish.
  
  Bon AppOtit | June 2010
  
  by Cindy Mushet
  
  Yield: Makes 8 to 10 servings
  
  MM Format by Dave Drum - 09 June 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

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