Raspberry and lime custard tart

1 servings

Ingredients

Quantity Ingredient
=== FOR SHELL ===
1¼ cup All-purpose flour
¾ Stick Cold unsalted butter; cut into bits
2 tablespoons Cold vegetable shortening
¼ teaspoon Salt
2 tablespoons Ice water -; (to 4 tbspns)
Pie weights or raw rice; for weighting shell
=== FOR LIME CUSTARD ===
½ cup Sugar
½ cup Heavy cream
3 larges Eggs
⅓ cup Fresh lime juice
4 teaspoons Finely-grated fresh lime zest
3 cups Picked over raspberries
¼ cup Sugar

Directions

Make shell: In a bowl with a pastry blender or in a food processor blend or pulse together flour, butter, shortening, and salt until mixture resembles coarse meal. Add 2 tablespoons ice water and toss or pulse until incorporated. Add enough remaining ice water, 1 tablespoon at a time, tossing with a fork or pulsing to incorporate, to form a dough. On a work surface with heel of hand smear dough in 3 or 4 forward motions to make dough easier to work with. Form dough into a ball and flatten to form a disk. Chill dough, wrapped in plastic wrap, at least 1 hour and up to 24.

On a lightly floured surface with a floured rolling pin roll out dough into a 16- by 7-inch rectangle (about ⅛-inch thick). Fit dough into a 13- by 4-inch rectangular tart pan with a removable fluted rim. Chill shell, covered, 1 hour, or until firm. Preheat oven to 400 degrees. Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 10 minutes. Remove weight or rice and foil and bake shell until pale golden, about 5 minutes more. Cool shell in pan on a rack. Shell may be made 2 days ahead and kept in pan, covered, at room temperature. Reduce temperature to 250 degrees and transfer pan to a baking sheet. Make custard: Whisk together custard ingredients. Pour custard into tart shell.

Bake tart on baking sheet in middle of oven 30 minutes and transfer to rack to cool. Custard will continue to set as tart cools. Tart may be prepared up to this point 1 day ahead and chilled, covered. In a small saucepan cook 1 cup raspberries and sugar over moderately-low heat, mashing with a fork and stirring occasionally, 5 minutes and pour through a fine sieve into a small bowl, pressing hard on solids. Discard solids and cool raspberry mixture. Remove rim of tart pan and transfer tart to a platter. Pour cooked raspberry mixture over custard and arrange remaining 2 cups raspberries on top. This recipe yields ?? servings.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9107 broadcast 04-14-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

10-10-1998

Recipe by: Sara Moulton

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