This week’s Tuesdays with Dorie recipe from Baking Chez Moi as well as being “smooth, silky, creamy and tart” is one of the simplest decadent desserts I’ve made in a long time.
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!)
Get the recipe for Dorie Greenspan’s Smoothest, Silkiest, Creamiest, Tartest Lime Tart on page 184 of Baking Chez Moi!
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
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Glad you enjoyed it. I was aghast at the amount of butter and didn’t dig the buttery taste.
Love the idea of putting lime zest on top of the filling. I kept sayin lemon tart and then realized it was lime tart. The filling looks yellow. I let my filling set up in the fridge overnight because I ever put it in the crust and it was fine. I think Dorie is a bit optimistic about some of the cooling times sometimes…
Love the lime zest on top. I think I will like your recipe better with less butter but my family still loved it.
It’s so pretty with that sprinkling of lime zest. I used far less butter than the recipe called for and it was still very good.
Love your lime zest on top!
that looks so delicious! i skipped this one because of all that butter, but have made extra-buttery citrus curd/creams like this at work and they certainly are good.
This is definitely special occasion food, with all that butter, but I love that curd so much I don’t care. I loved how easily this came together, too.
(It’s been a very buttery time – this weekend, I made the Chicken Pot Parmentier and the madeleines from My Paris Kitchen, along with a batch of Dorie’s brioche. Everyone raved about them, but no one wanted to know exactly how much butter they were eating!)