Lime Tart

1. 1

   For Crust:

2. 2

   Mix first 3 ingredients in processor add butter and cut in using on/off turns until mixture resembles coarse meal, add yolks and water and blend until dough begins to clump together. Gather dough into ball flatten into disk wrap dough in plastic and refrigerate 30 minutes. Roll dough out on lightly floured surface to 13 inch round. Roll updough onto rolling pin and transfer to 9 inch diameter tart pan with removeable bottom. Press dough into pan trim edges, freeze until firm about 1 hour.

3. 3

   Preheat oven to 400 degrees. Line crust with foil fill with dried beans or pie weights. Bake until crust is set on edges about 12 minutes. Remove beans ans foil from crust. Continue baking until crust is golden in center about 14 minutes. Transfer to rack and cool.

4. 4

   For Filling:

5. 5

   Whisk cream and cornstarch in bowl. Let stand 1 minute. Whisk again to blend, whisk in eggs and yolks combine sugar lime juice, orange juice and butter in heavy medium saucepan over medium heat stir until sugar dissolves and butter melts. Bring t boil, whisk juice mixture into egg mixture. Return mixture to saucepan and boil 1 minute, whisking constantly, strain into bowl and cool slightly. Spoon filling into tart shell. Chill overnight. Garnish with lie peel.

* Per serving · 4 servings · Values may vary.

No additional tips available.