With the Fourth around the corner it’s a good idea to have a few great dessert recipes on hand. Here is one of my favorite desserts because it features the fresh berries of summer. Best of all, I always make the curd while my daughter is napping then assemble them in the evening. Making them in two steps is a great way to save time in the evening – with it all prepared all you have to do is scoop it into the tart shells, top with the berries and serve! If you want your kids to help have them help you decorate the tarts with the berries, they’ll love making their own designs and, perhaps, popping a few berries for a snack themselves. —
Lime Tarts with Fresh Berries
4 limes*
1 1/3 c. sugar
1 stick (1/4 lb) unsalted butter, room temperature
4 large eggs
1/2 c. lime juice* (about 5-6 limes)
1/2 c. raspberries for garnish
1/2 c. blueberries for garnish
Pinch of Kosher salt
*Note, to make lemon or orange curd simply substitute lemons for limes as noted.
1. Pour sugar into a food processor fitted with a steel blade.
2.
Zest the limes and put the zest in the processor with the sugar.
Process until sugar and zest are very fine and fully incorporated.
3.
Cream the butter in a mixer. Add the lime sugar mixture and mix until
fully combined. Add the eggs one at a time, mix until fully
incorporated. Then, add lime juice and mix again until the whole
mixture comes together.
4. Pour mixture into a saucepan and place
over medium heat. Stir mixture constantly over medium heat for about 10
minutes or until the curd thickens. Do not let it simmer or boil! The
curd will come together quickly and be thick enough to coat the back of
a spoon. Once it is complete, remove from heat and cool to room
temperature. Mixture can be stored in the refrigerator for long periods
of time.
5. To assemble, spoon the curd into the tart shells(s) and top with berries.
Yields 3 cups of filling. Enough for 16 individual 4” tarts, or one large 12” tart.
