Essentially it’s Dorie’s sweet shortcrust pastry filled with a luscious lime curd that uses double the amount of butter I’d typically use for a curd (I’ve been playing around with different proportions recently for another project so I was really interested to try this one). The mixture is cooked to around 180˚F (this ensures it sets up) and strained before it’s whizzed in a food processor with the butter making it extremely smooth.
The curd is still quite loose once it comes out of the processor but after a rest in the fridge, it firms up, then you fill the cool tart shells with it and let it set up a bit more. The result is a still-loose-but-cuttable curd that is as decadent as it is smooth.
I made 1/4 of the batch of both recipes and used my mini tart pans to make three individual sized tarts which were perfect because they were not too deep (or decadent!). I LOVED the filling but would probably only make a curd this rich every once in a while… SO rich! (so good!)
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
Please note: This post contains affiliate links. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites. This post also contains affiliate links from The Book Depository. This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!
MY BOOK! In the French kitchen with kids is out now! Click here for details and how to order!