28.11.08

What else did I make for Thanksgiving?


I also made a Lemon Tart, which ended up being a Lemon-Lime tart because I had some limes that were going bad. How does a lime go bad? Ok, I was going to make a stupid joke here, but I'm not.






And here's my modified recipe, taken from The Joy of Baking


Lemon-Lime Tart

Ingredients
CRUST:

1 1/2 cups of all purpose flour
1/3 cup + 2 TBSP confectioners sugar
1/4 teaspoon salt
3/4 cup cold unsalted butter, cut into pieces

FILLING:

7.5 oz cream cheese, room temperature
3/4 cup granulated white sugar
3/4 cup fresh lemon and lime juice (approximately two large lemons and two limes)
3 large eggs
2 TBSP Lemon Zest
2 TBSP Lime Zest

TOPPING:

1 1/2 cups of heavy cream
1/3 cup of superfine sugar
1 TSP of cornstarch
Lemon/Lime Zest


Directions


Preheat oven to 350 deg Fahrenheit. Grease a 12 inch tart pan.

Mix together the ingredients for the crust in a food processor or you can mix them in by hand until the crust begins to come together into a ball. Once this happens, press the crust evenly into the greased tart pan. Cover and place the pastry crust in the freezer for 15 minutes to chill.

When the pastry is completely chilled, bake until the crust is golden brown, about 13 - 15 minutes. Remove from oven and place on a wire rack to cool while you make the filling.

In your mixer place the cream cheese and beat until smooth. Add sugar and beat until incorporated. Add eggs, one at a time, and beat until thoroughly combined. Add remaining ingredients (reserve 1 TBSP of the lemon and lime zest mixture) and process until well blended and smooth. Pour filling into pre-baked tart shell and bake for approximately 25 - 30 minutes or until filling is set. Transfer tart to a wire rack to cool and then cover and refrigerate until well chilled, at least an hour.

For the topping, simply whisk together your heavy cream, cornstarch and sugar until stiff peaks form. Top the completely cooled tart with your topping and sprinkle on the remaining lemon-lime zest.

This turned out to be a little tarter (no pun intended) than I would presume the original recipe was. I think it's because of the addition of the lime juice. But I like it, it's kind of like a key lime tart without having to use the key limes.

Enjoy!
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