Lime chiffon tart - bon appetit

8 servings

Ingredients

Quantity Ingredient
1 cup All purpose flour
1 tablespoon Grated lime peel
¼ tablespoon Salt
5 tablespoons Unsalted butter
1½ tablespoon Unflavared gelatin
2 tablespoons Cold water
½ cup Plus 1 T sugar
¼ cup Fresh lime juice
2 larges Eggs, separated, room temp.
2 tablespoons Grated lime peel
3 tablespoons Sugar
1 tablespoon Ice water
1 Egg yolk
1 1-pint basket fresh blueberries
½ cup Chilled whipping cream, whipped to peaks
Additional fresh blueberries
Lime peel julienne

Directions

CRUST

FILLING

For crust: Mix flour, lime peel and salt in large bowl. Add butter and cut in until mixture resembles coarse meal. Stir sugar, water and yolk in small cup until sugar dissolves. Add to flour mixture and toss until dough begins to come together. Turn dough out onto lightly floured surface. Gather into ball; flatten into disk. Wrap in plastic and refrigerate at least 1 hour. (Can be prepared 1 day ahead.) Preheat oven to 400'F. Roll dough out on lightly floured surface to thickness of ⅛ inch. Transfer dough to 9-inch-diametcr tart pan with removable bottom. Trim edges, leaving ¼-inch overhang. Press overhang ¼ inch above rim of pan. Line tart with foil. Fill with dried beans or pie weights. Bake 10 minutes. Remove dried beans and foil and bake until crust is golden brown, about 20 minutes. Cool.

For filling: Sprinkle gelatin over cold water in small bowl. Let stand 15 minutes to soften. Place bowl in saucepan of simmering water and stir until gelatin dissolves. Remove from water.

Stir ½ C sugar, lime juice, yolks and 2 T lime peel in top of double boiler over simmering water until hot to touch, about 3 minutes; do not boil. Add gelatin mixture and stir to blend. Transfer to bowl.

Place bowl over larger bowl filled with ice and water and stir until mixture thickens and begins to mound on spoon, about 5 minutes.

Remove from over water. Using electric mixer, beat whites in medium bowl until just beginning to peak. Gradually add remaining 1 T sugar and beat to soft peaks. Fold whites into lime mixture.

Sprinkle 1 pint berries over bottom of tart. Immediately spoon filling over berries, covenng completely. Chill until set, at least 3 and up to 8 hours.

Spoon whipped cream into pastry bag fitted with medium star tip. Pipe cream decoratively around edge of tart. Garnish tart with additional berries and lime peel julienne. Bon Appetit/August/89 Scanned & fixed by Di and Gary

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