Enjoy the sumptuous Lime Tart with Coconut Crust.
Yield: 8 servings Prep Time: 30 min Total Time: 1 hr Oven Temp: 375 F
3 large limes
3 large eggs
2 large egg yolks
1/8 teaspoon(s) salt
3/4 cup(s) granulated sugar
1 tablespoon(s) granulated sugar
6 tablespoon(s) butter or margarine, at room temperature, cut into tablespoons
1/2 cup(s) heavy cream, optional
1 cup(s) flaked coconut
1/2 cup(s) all-purpose flour
1/4 cup(s) confectioners` sugar
1 pinch(s) salt
4 tablespoon(s) butter or margarine, cut into tablespoons
Prepare Lime Curd: In covered 4-quart saucepan, heat 2 inches water to boiling on high. Uncover; reduce heat to medium-low to maintain simmer. Meanwhile, from limes, grate 2 teaspoons peel (with swivel-bladed vegetable peeler, remove a 3-inch strip of lime peel; with chef`s knife, cut into thin slivers for garnish, if desired; set aside) and squeeze 1/2 cup juice. Place in large nonreactive metal bowl and, with wire whisk, combine with eggs, egg yolks, salt, and 3/4 c. granulated sugar. Set bowl over saucepan and whisk constantly 11 to 15 minutes or until yellow, smooth, and very thick. Remove bowl from saucepan and let stand 5 minutes.
To mixture in bowl, whisk in butter 1 tablespoon at a time until fully incorporated and smooth. Press plastic wrap directly onto surface of curd. Refrigerate at least 2 hours or until cold and stiff, or up to 1 week.
Meanwhile, prepare Coconut Crust: Preheat oven to 375 degrees F. Coat a 9-inch round fluted tart pan with removable bottom with nonstick cooking spray. In food processor with knife blade attached, pulse coconut, flour, confectioners` sugar, and salt until just combined. Add butter, and pulse until fine crumbs form. Press crumb mixture onto bottom and up side of prepared tart pan.
Bake 13 to 15 minutes or until golden brown and dry. Cool completely in pan on wire rack. If making ahead, wrap crust in pan well and store at room temperature up to 3 days.
When ready to serve, carefully unmold crust and transfer to serving plate. If using cream, whisk with remaining 1 tablespoon granulated sugar until medium-soft peaks form. Spread lime curd in even layer in crust. Top with whipped cream and garnish with reserved lime peel, if using. Serve immediately.