Deep dish Lime Custard Tart
From recipediva 16 years ago
- 60 minutes to make
- Serves 8
I love deep dish custard pies. This is refreshing. I top it off when I serve it with a dollop of lightly sweetened whipped cream.
Ingredients
- For Crust (use your favorite recipe) shopping list
- 1 cup plus 2 tablespoons all-purpose flour shopping list
- 1/4 cup granulated sugar shopping list
- 1/2 teaspoon salt shopping list
- 3/4 stick (6 tablespoons) unsalted butter, softened shopping list
- 1 large egg, lightly beaten shopping list
- For custard shopping list
- 6 large eggs shopping list
- 1 cup heavy cream shopping list
- 1 cup granulated sugar shopping list
- 2/3 cup fresh lime juice* (see note beow) shopping list
- Garnish: shopping list
- confectioners' sugar shopping list
- Special equipment: shopping list
- An 8 or 9-inch fluted tart pan (2 inches deep) with a removable bottom shopping list
- Pie weights, raw rice, or raw beans shopping list
How to make it
- Make Crust:
- Pulse together all crust ingredients in a food processor or beat with an electric mixer until a dough forms. Press dough evenly onto bottom and up side of tart pan with floured fingers. Chill shell until firm, about 30 minutes.
- Preheat oven to 350°F (180°C).
- Line shell with foil and fill with 1 inch of pie weights, raw rice, or raw beans; then bake in middle of oven until edge is pale golden, about 22 minutes. Carefully remove foil and bake shell until edge is golden and bottom is pale golden, about 20 minutes more. Cool completely in pan on a rack.
- Make Custard:
- Reduce oven temperature to 300°F (150°C).
- Mix together all custard ingredients in a bowl with a whisk (do not beat) until just combined. Set tart shell (in tart pan) in a shallow baking pan and pour three fourths of custard into shell. Carefully put tart in middle of oven and pour remaining custard into shell with a small cup.
- Bake tart until just set in center, about 1 hour. Cool tart completely in tart pan on rack, then chill, covered, until cold, at least 2 hours. Just before serving, remove side of pan, and dust top of tart with confectioners' sugar.
- *Notes:
- Lemon juice may be substituted for the Lime juice in this recipe, if desired.
- Tart shell can be baked 3 days ahead and kept, wrapped in plastic wrap, at cool room temperature. Tart can be chilled up to 2 days.
- I use my own pie crust.
The Rating
Reviewed by 3 people-
I love lime pies too. Great post - sorry it took me so long to find it. = )
sunny
in Portland loved it
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" It was excellent "