LEMON-LIME TART

 

 

Recipe courtesy Wolfgang Puck                                            Bake:  350 degrees

                                                                                                Total 50 min.

Pate Sucre, recipe follows                                                    Yield:   8-10 pieces                      

4 whole eggs

4 egg yolks

1 cup sugar

2/3 cup lemon juice

2/3 cup lime juice

2 small lemons, zested

2 small limes, zested

6 ounces (1 ½ sticks) soft butter, cut into small pieces

 

Roll out the pate sucre to a circle about ¼ inch thick and large enough to slightly overlap a 9-inch metal tart pan. Fit the dough into the pan and trim the edges. Line the bottom and sides with parchment or coffee filter papers or aluminum foil. Fill the lining with dried beans, rice or aluminum beans and bake in the oven for 20-25 minutes. Cool and remove the beans and the lining. Return the shell to the oven and bake until golden, 5-10 minutes longer.

 

In large metal bowl, whisk together the whole eggs, egg yolks, sugar, lemon and lime juice, zests. Set over simmering water and continue to whisk until the mixture is very thick, about 10 minutes. Turn off the flame and whisk in the butter, a few pieces at a time (You don’t want the mixture to cool down before all the butter in incorporated.) Strain the filling into a bowl, scrape into the baked tart shell and smooth with a metal spatula. Cool and then refrigerate until firm, 3-4 hours up to overnight. You can sprinkle an extra 2 Tblsp sugar on top of cooled pie and torch it. Refrigerate 30 more minutes.

 

Cut into slices and serve. Garnish with whipped cream, raspberries or strawberries, sprinkle with powdered sugar.

 

Pate Sucre

1¼ cups cake or pastry flour

4 Tblsp sugar

¼ pound (1 stick) unsalted butter, chilled, cut into small pieces

1 egg yolk

1 Tblsp heavy cream

 

In food processor fitted with the steel blade, combine the flour and sugar. Add the butter and process until the texture resembles fine meal. In a small bowl, whisk together the yolks and 1 Tblsp of the cream. Scrape into the machine and process until a ball begins to form, suing the additional Tblsp of cream if necessary. Remove the dough from the machine and on a lightly floured surface press down into a circle. Wrap in plastic wrap and refrigerate for a least 1 hour.