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1
Combine 1 1/4 cups all purpose flour, 2 tablespoons sugar, 1/2 teaspoon grated lime peel and 1/4 teaspoon salt in large bowl.
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2
Add 1/2 cup chilled unsalted butter and cut in, using fingers or pastry cutter, until mixture resembles coarse meal.
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3
Beat 1 large egg yolk with 1 tablespoon water in small bowl until blended.
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4
Pour over flour mixture.
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5
Stir with fork until mixture forms moist clumps.
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6
Gather dough into ball; flatten into disk.
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7
Wrap dough in plastic and refrigerate until firm, about 30 minutes.
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8
Roll dough out on lightly floured surface to 13-inch round.
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9
Roll up dough on rolling pin and transfer to 11-inch-diameter tart pan with removable bottom.
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10
Press dough into pan; trim edges.
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11
Freeze until very firm, about 1 hour.
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12
(Can be prepared 3 days ahead.
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13
Cover with plastic wrap and keep frozen.)
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14
Preheat oven to 400F.
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15
Line frozen crust with aluminum foil.
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16
Fill crust with dried beans or pie weights.
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17
Bake until crust is set on edges, about 12 minutes.
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18
Remove beans and foil from crust.
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19
Continue baking until crust is golden in center, about 14 minutes.
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20
Transfer crust to rack and cool completely.
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21
(Can be prepared 1 day ahead.
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22
Cover with plastic wrap and let stand at room temperature.)
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23
Combine 1 1/4 cups plus 2 tablespoons sugar, 1 cup whipping cream and 1/2 cup dry white wine in heavy medium saucepan.
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24
Whisk in 3 eggs, 2 large egg yolks and 1 tablespoon grated lime peel.
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25
Place 1 tablespoon cornstarch in small bowl.
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26
Gradually whisk in 3/4 cup fresh lime juice.
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27
Add to mixture in saucepan.
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28
Stir over medium-high until mixture comes to boil.
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29
Continue to boil 1 minute, stirring constantly.
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30
Transfer mixture to medium bowl.
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31
Cool mixture completely.
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32
(Can be prepared 1 day ahead.
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33
Cover and refrigerate.)
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34
Preheat oven to 350F.
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35
Beat remaining egg into filling.
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36
Pour filling into crust.
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37
Bake until filling is set and begins to bubble around edge, about 40 minutes.
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38
Cool completely.
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39
Refrigerate until well chilled, about 6 hours.
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40
(Can be prepared 1 day ahead.
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41
Cover with plastic wrap and keep refrigerated.)
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42
Preheat oven to 400F.
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43
Combine 1/4 cup water and vanilla bean in heavy small saucepan.
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44
Gently simmer until vanilla bean is tender, about 1 minute.
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45
Remove vanilla bean from water and split lengthwise.
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46
Scrape seeds from bean into water; return bean to water.
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47
Add 1/4 cup sugar to water and stir over medium heat until sugar dissolves.
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48
Increase heat and boil until mixture is thick and syrupy, about 3 minutes.
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49
Remove vanilla bean from saucepan.
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50
Meanwhile, using electric mixer, beat 3 large egg whites, in large bowl until soft peaks form.
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51
Gradually add remaining 1/4 cup sugar and beat mixture until medium peaks form.
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52
Gradually beat boiling syrup into egg whites.
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53
Continue beating until stiff peaks form.
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54
Using rubber spatula, transfer meringue to pastry bag fitted with large plain or star tip.
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55
Pipe meringue atop tart in diagonal lattice design, spacing lines of meringue about 2 inches apart.
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56
Bake until meringue is golden brown, about 7 minutes.
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57
Cool completely.
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58
(Can be prepared up to 4 hours ahead; refrigerate uncovered.)
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59
Combine 2 tablespoons creme de cassis, 2 tablespoons sugar and 1/2 teaspoon grated lime peel in small saucepan.
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60
Boil mixture until sugar dissolves and mixture is syrupy, stirring constantly, about 1 minute.
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61
Cool slightly.
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62
Place berries in bowl.
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63
Pour creme de cassis mixture over.
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64
Toss to coat berries.
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65
Spoon coated berries decoratively among lattice openings.
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66
Garnish tart with mint leaves if desired.
