-
1
PREPARE AND REFRIGERATE tart shell.
-
2
For the lime curdL
-
3
Combine the lime juice, butter and sugar in a heavy, non-reactive pan.
-
4
Place over low heat and bring to a boil over low heat.
-
5
Meanwhile, whisk the yolks in a bowl until liquid.
-
6
When the lime mixture boils, whisk half of it into the yolks.
-
7
Return the remaining lime mixture to a boil and whisk in the yolk mixture.
-
8
Whisk constantly until the mixture thickens and begins to simmer around the edge of the pan, about 2 minutes.
-
9
Pour the lime curd into a non-reactive bowl, press plastic wrap against the surface and refrigerate up to 1 week.
-
10
Pierce the dough with a fork at 1-inch intervals.
-
11
Cut a 14-inch disk of parchment or wax paper and line the dough with it, making sure it fits flat against the side of the tart shell.
-
12
Fill with dried beans or pie weights and bake about 20 minutes, until the dough appears dull and dry when a corner of the paper is lifted.
-
13
Remove the tart shell from the oven, remove the paper containing the weights, and return the shell to the oven for 5 to 10 minutes longer, until it is lightly colored.
-
14
Do not overbake or the shell will be dry and tough.
-
15
Cool on a rack.
-
16
To assemble the tart:
-
17
Spread the lime curd evenly in the tart shell.
-
18
Arrange the strawberry slices, overlapping, in concentric or straight rows on the lime curd.
-
19
Sprinkle with white sugar just before serving.
