Lime Curd Tart With Blueberries

by Marjan

Does the thought of lime curd make your mouth water? How about lime curd served up in a chocolate tart beautifully decorated with blueberries in a decadent dessert?

Now this recipe is not for those with a true blue sweet tooth.  This desert is for those who prefer a tangy tart with a hint of sweetness. Crispy sweet chocolate crust, velvety sour lime curd topped with vibrant blueberries (or any berry you love such as raspberries or strawberries). Simply elegant, decadent and delicious desert to serve your guests.
I always hesitated from making my own curd.  Somehow I was intimidated thinking it was really technique sensitive.  After making it for the first time, I realized it is really quit simple.  Some key hints: make certain your eggs and limes are fresh; and also use a wooden spoon to stir constantly.
That simple; so don't let curd intimate you!

Serves 10

2 cups fresh blueberries or your favorite berry
Powered sugar for dusting
1 teaspoon lime zest

Lime Curd
1 cup sugar
2 whole eggs
4 egg yolks
1/2 cup unsalted butter- cut into small pieces
1/2 cup + 3 tablespoons freshly squeezed lime juice
In a glass bowl, whisk together sugar and eggs.  In a saucepan over low heat, combine butter and lime juice until butter melts, gently stirring with a wooden spoon. Add egg mixture to saucepan and cook, stirring constantly until mixture thickens and coats the back of your spoon (about 6-7 minutes).
Remove from heat and transfer curd to a small heatproof container.  Cover with plastic wrap lying on top of curd surface. Refrigerate for 4 hours.

8 oz. of chocolate wafer cookies finely crumbled in food processor
1/4 cup of sugar
1/8 teaspoon of salt
6 tablespoons of melted butter
Preheat oven to 350 degrees F and position the rack in the middle. Combine chocolate wafer crumbs with sugar, salt and butter in a bowl. Transfer crumbs to a 9 inch tart pan with removable bottom. With your fingers, press crumbs firmly into bottom and up pan to form approximately 3/4 inch of side walls. Bake crust for 14 minutes; remove from oven and cool.
Once crust has cooled completely, spoon curd to fill to the top.  Might have a little curd left over which is really great with biscuit and tea. Decorate top of curd with rows of berry. Refrigerate for at least an hour prior to serving. Sprinkle lime zest on top and dust with powder sugar when ready to serve.

From our partner: LO+JUNE

From our partner: LO+JUNE
Artisanal French products in our Swiss fine food boutique