6.08.2012

Strawberry Lime Tart

"I know you're not suppose to say yum when you're eating... but Yum!" -Julie, Julia

That pretty much sums up this tart.
I was looking for a recipe for a strawberry tart due solely to the fact that I recently became the proud owner of a new Tart dish (for $7.99 at Marshall's), and because, well... it is strawberry season and one must use them in their kitchen as often as possible!

So I searched far and wide and found a lovely looking Lemon Berry Tart and said to myself, "Self!" But then I decided against lemon. I had a jar of Lime Curd looking at me every time I open the cupboard and thought that to be a better option. 


So the seed was planted and I would not rest until I had my masterpiece! 
So let's get to the recipe shall we?

Strawberry Lime Tart

Tart crust
1 1/2 cups all-purpose flour
1/2 cup confectioner’s sugar
1/4 teaspoon salt
9 tablespoons very cold unsalted butter, chopped up small
1 large egg

Ingredients for the crust


Filling
1 cup heavy cream
1/4 cup sugar
1 1/2 cups prepared lime curd (or see this recipe)
3-4 cups fresh strawberries, rinsed and halved
For the Tart Crust:

1. Combine dry incredients in a large bowl

Flour, sugar, and salt mixed together, a TBSP of butter shown also.

2. With a pastry mixer, cut in the small pieces of cold butter until thoroughly combined.


3. Crack the egg over the bowl and cut that in too with your pastry mixer.

4. Once the mixture resembles some small peas with some small ball forms, tap the dough off the pastry mixer and combine the dough into a ball with your hands.

5. Punch the dough ball down and knead it a few times until it is no longer dry.

6. Cover the ball with a piece of plastic wrap. Refrigerate for at least 2 hrs.
7. After the dough has been chilled, it will feel rock solid. Let it rest on your counter for about 10 minutes to soften enough so you can roll it out.

8. Roll dough into a large circle. You will see that I have a piece of plastic wrap on my counter, and a piece on top of the ball of dough. I learned this trick a few years back. When making pie (and tart) crusts, it prevents the dough from sticking to the counter surface and to the rolling pin without the need of adding extra flour.
Once piece of plastic wrap below, one above

9. Once you have a large circle of dough, make sure it will cover your tart pan. It should be about 2inches larger in diameter than your pan.

10. Using the bottom piece of plastic wrap, flip the crust dough over onto your pan. Your pan should be dry and ungreased. You do not need to worry about the crust sticking to the pan because of all the butter in the dough.

11. Remove the plastic wrap and press the dough down into the pan and up the sides. Do not worry if you have a gap on the sides, we can fix that. 

12. Take your rolling pin and roll the excess crust off the top of the pan where it sticks up from the sides. This excess dough can be used to patch any holes or thinner areas.

13. Prick the crust with a fork or sharp knife all over the base. This helps air escape during baking so you don't have a bubbly crust.

14. Now cover the dough and pan with your plastic wrap and freeze the whole thing for about 30 minutes prior to baking. (So the crust doesn't warp when it hits a hot oven)

15. Now you can turn your oven on to pre-heat 375*F

16. After 30min are up, take your pan out of the freezer, remove the plastic wrap and replace it with a piece of aluminum foil.

17. Place the pan on a cookie sheet and into your oven. Bake for 15 minutes and then remove the foil. Then keep baking until the crust is golden brown (approx another 10-20 minutes depending on your oven).

18. When the crust looks perfect, set it out to cool on a rack. It must be completely cool before filling with the lime mousse. I let mine rest overnight on the dining room table.

For the Lime Mousse:

1. Pour your heavy cream and sugar into a medium sized bowl. Mix with and electric mixer or whip by hand until the cream hold soft to medium peaks. 

2. Little by little, fold in your prepared lime curd. If you are making your lime curd right before making the mousse, the curd should be chilled first.

3. I must emphasize that you do not too hastily add the curd to the cream or else the cream will deflate and you will not be able to whip it back into shape (true story).

4. When you have added the entire amount of lime curd, you may either choose to fill your crust now, of store the mousse overnight and fill the crust in the morning. 

To Assemble the Tart:

1. Dollop about 3 ladle's full of mousse mixture into middle of the tart crust.
One ladle full of mousse in a perfect golden crust.

2. With an off set spatula, spread the mousse evenly inside the crust.

(2a. Lick spatula clean. You deserve it!)


3. In a circular motion, arrange the sliced strawberries. You may not want to use halves if your berries are huge. I found half to be a good size for the local PA berries I picked up. You may want to slice them again.
Start at the outside rim


4. Ta-Da! Now time to cut into this bad boy and eat a slice or two.
A tart like this deserve to be put on a pedestal!

This may or may not be my second slice...
Good Luck! Let me know how yours turns out!

~Naomi

1 comment:

  1. This looks soooo delicious! Thanks for the recipe!! We are so happy to have you join us for our "Strut Your Stuff Saturday". Please come back soon!! -The Sisters

    ReplyDelete