-
1
Heat oven to 400F.
-
2
Combine 1/3 cup sugar and 1/2 cup butter in bowl.
-
3
Beat at medium speed, scraping bowl often, until creamy.
-
4
Add flour, 1 tablespoon lime zest, milk and vanilla.
-
5
Beat at low speed until well mixed.
-
6
Press onto bottom and up sides of greased 10-inch tart or quiche pan.
-
7
Bake 15-20 minutes or until light golden brown.
-
8
Cool completely.
-
9
Combine 1 cup sugar, lime juice and 1 tablespoon lime zest in 2-quart saucepan.
-
10
Cook over medium heat 1-2 minutes or until sugar is dissolved.
-
11
Reduce heat to low.
-
12
Beat eggs and egg yolks in bowl with whisk.
-
13
Stir small amount of hot sugar mixture into egg mixture using whisk.
-
14
Gradually stir egg mixture into hot sugar mixture.
-
15
Continue cooking, stirring constantly, 6-8 minutes or until mixture is thickened.
-
16
Remove from heat.
-
17
Stir in 6 tablespoons butter, 1 tablespoon at a time, with whisk.
-
18
Cool 15 minutes.
-
19
Pour cooled filling into crust; smooth top.
-
20
Refrigerate at least 2 hours.
-
21
Just before serving, beat whipping cream in bowl at high speed, scraping bowl often, 2-3 minutes or until stiff peaks form.
-
22
Place whipped cream in pastry bag fitted with large star tip.
-
23
Pipe whipped cream onto tart; sprinkle with 2 teaspoons lime zest.
