By now you have probably noticed a few of my taste preferences, so you know my love of all things citrus. Orange, lemon, lime, I love them all. To me nothing says springtime like a nice citrus dessert. I really have to be in the mood for a rich dessert, but citrus desserts I am always in the mood for.
Tarts I love for so many reasons, one being that they are so easy! Also they are so pretty, and you can really turn them into show stoppers for entertaining. Everyone loves tarts, and this particular recipe is a show stopper, borderline addictive actually.
Spring Time Lime Tart with Blueberries
3 large eggs
3 large egg yolks
1 cup sugar
3/4 cup lime juice
1 tbsp grated lime zest
6 tablespoons butter cubed
2 6-ounce container fresh blueberries
1 tablespoon blackberry jam
1/2 cup unsalted butter, room temperature
1/4 cup sugar
1 large egg yolk
1 1/4 cups all purpose flour
1 large pinch of salt
1 tablespoon cinnamon
For lime curd:
Set metal strainer over medium bowl and set aside. Whisk eggs, egg yolks, and sugar in another 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 thermometer inserted into curd registers 178°F to 180°F, 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.
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-inch-diameter 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.
Preheat oven to 350°F. Uncover crust and bake until golden brown, about 35 minutes.
Remove sides from tart pan and place crust on plate. Spread lime curd evenly in baked crust. Arrange 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.