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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Taken from The Good Housekeeping Institute via . I like the departure from lemon and into lime here. The mango and kiwi toppings are beautiful! Ingredients:
crust |
1 1/4 cups all-purpose flour |
1/4 cup confectioners' sugar |
1/4 teaspoon salt |
8 tablespoons cold butter, cut up (no substitutions) |
3 tablespoons ice water |
lime pastry cream |
1 cup whole milk |
3 large egg yolks |
1/3 cup granulated sugar |
2 tablespoons cornstarch |
2 tablespoons butter (no substitutions) |
1 teaspoon grated fresh lime zest |
topping |
2 mangoes, peeled and thinly sliced |
1 kiwifruit, peeled and sliced (optional) |
Directions:
1. CRUST:
2. Combine flour, confectioners' sugar and salt in bowl of food processor.
3. Pulse until blended.
4. Add butter and pulse until mixture resembles coarse meal.
5. Add ice water 1 tablespoon at a time, pulsing until moist clumps form.
6. Gather dough into a ball and flatten into a disk.
7. Wrap disk in plastic and refrigerate until firm enough to roll, about 1 hour.
8. Preheat oven to 400 degrees F.
9. On lightly floured surface with a floured rolling pin, roll dough to an 11 round.
10. Transfer dough to a 9 x1 tart pan with removable bottom.
11. Press dough onto bottom and up sides of the pan.
12. Trim dough level with rim of pan.
13. Refrigerate OR freeze tart shell 10 to 15 minutes as this will firm the dough prior to baking.
14. Line shell with foil and fill with pie weights or dry beans.
15. Bake about 15 minutes OR until golden.
16. Cover rim of shell with foil if browning too quickly.
17. If center of crust puffs during baking, gently press it down with the back of a spoon.
18. Cool shell in pan on wire rack for about 30 minutes.
19. PASTRY CREAM:
20. In a 2 quart saucepan heat milk to simmering over medium heat.
21. In small bowl whisk yolks and sugar until blended.
22. Mix in cornstarch until smooth.
23. While constantly whisking, gradually pour about half the simmering milk into the yolk mixture.
24. Pour yolk mixture into remaining milk in saucepan and cook, whisking constantly to prevent lumping, until mixture boils and thickens, about 1 minute.
25. Boil 1 minute, stirring.
26. Remove saucepan from heat.
27. Stir in butter and lime zest.
28. Transfer pastry cream to a small bowl; cover surface directly with plastic wrap to prevent skin formation and refrigerate until cold, at least 1 hour.
29. Spoon pastry cream into baked tart shell and spread evenly.
30. Arrange mango slices on top; place kiwi slice in center.
31. Remove tart from pan.
32. Place tart, still on pan base, on serving platter.
33. If not serving right away, cover and refrigerate up to 2 hours.
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