Posts filed under ‘tarts’

(Key) Lime Pie.

 

(Persian?) Lime Pie

(Persian?) Lime Pie

You know, key lime pie has always been one of my favourite desserts, especially after having the one at CPK (California Pizza Kitchen). What always confounded me, of course, was what exactly were key limes? Could we buy them in Singapore? What are these? I’d always written them off as some sort of Western fruit we probably couldn’t get here easily (like rhubarb, or something…) and bought some ‘Thai Seedless Lemons’ from Giant instead. Well these so called seedless lemons turned out to really be, huge limes… and a few good Google searches later, I think these are what our Western friends call ‘Persian limes’. 

But get this. Key limes… believe it or not (I felt so cheated after realizing what they are), are the limes that we eat with our hokkien mee (prawn noodle), our ou luat (oyster omelette) and the potted plants that our parents buy so much of during Chinese New Year for good luck, longevity and all that jazz. 

I FEEL SO CHEATED. And the reason they’re called key limes is because they’re grown in the Florida Keys or whatever. BUT. They originate from Southeast Asia. Right. Shall not make any Western imperialist remarks here. 

So whatever the case. I made a LIME pie. Just not key. But key limes are relatively easy to obtain here… and they’ll probably give me a tangier, nicer tart. Mine turned out well, it just wasn’t… well, key I guess. 

The good thing about these big ‘THAI SEEDLESS LEMONS’ (gosh how many names must all these fruits have?) is that I only need 3 to obtain my 3/4 cup  of juice. 

I’ll probably need like 30 key limes to obtain the same amount. AFTER dealing away with the vast quantities of seeds that key limes have.. RAWR. 

So here’s the recipe for a really yummy tart. 

Key Lime Tart
adapted from The Kitchen Sink

1 cup finely ground graham cracker crumbs (here in Singapore, we use digestive biscuits)
1/3 cup sugar
5 tablespoons unsalted butter, melted
3 large egg yolks (I used 4 medium egg yolks, eggs in Singapore aren’t very big in general either.)
1 1/2 teaspoons finely grated lime zest
2/3 cup fresh Key lime juice , (about 23 Key limes total)
1 cup sweetened condensed milk, (14 ounces) (I used 1 tin of Milkmaid, which is about 20g lesser than 14 ounces but it turned out perfectly fine)

DIRECTIONS
Make crust: Preheat oven to 350 degrees. Stir together graham cracker crumbs, sugar, and butter in a small bowl. Press evenly onto bottom of an 8-inch square glass baking dish. Bake until dry and golden brown, about 10 minutes. Let cool completely on a wire rack.(Leave oven on.)
(Mine was a 9-inch pie pan, so I actually increased the amount of crumbs+butter for the crust.)  

Make filling: Put egg yolks and lime zest in the bowl of an electric mixer fitted with the whisk attachment. Mix on high speed until very thick, about 5 minutes. Reduce speed to medium. Add condensed milk in a slow, steady stream, mixing constantly. Raise speed to high; mix until thick, about 3 minutes. Reduce speed to low. Add lime juice; mix until just combined.

Spread filling evenly over crust using a spatula. Bake, rotating dish halfway through, until filling is just set, about 10 minutes. Let cool completely on a wire rack. Refrigerate at least 4 hours (or overnight). 
(Or you could just throw it in the fridge for about 10 to 15 mins before refrigerating it, if you’re in a hurry. The filling would already be set/chilled enough to serve within the hour.) 

 

Eat me! <3

Eat me! ❤

Rating: 4/5 (Would be 5/5 once I get key limes.) (I’m very partial towards citrus.)
Would I make this again? Yes, yes, yes!

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July 30, 2008 at 2:24 pm 3 comments

Lemon Curd Tart.

Superbly tangy, yummy lemon tart.

Superbly tangy, yummy lemon tart.

Lemon Curd Tart 
adapted from Once Upon A Tart

Yield: As many slices as you’ll like to make out of an 8-inch pie pan. 

Pastry shell

  • 125g soft butter
  • 90g sugar 
  • 1 large egg
  • 250g flour 

Filling

  • 115ml freshly squeezed lemon juice
  • 3 large eggs
  • 1 large egg yolk
  • 160g sugar
  • a pinch of salt
  • 125g butter
  • fresh blueberries

Pastry

Mix butter with sugar until pale. Add one large egg , when incorporated, add flour. Mix until dough just comes together. Roll into ball, flatten, wrap in clingfilm and let rest in the fridge for an hour or so.

Roll out between two sheets of baking paper and fit into a 20cm (8 inch) round pastry tin. Fill with baking beans and bake at 180c° for about 15 minutes. remove baking beans and bake for another 15-20 minutes until golden. (I personally used another disposable baking pan to sandwich the pastry. Bake upside down for 15 minutes, remove 2nd pan, flip over, and bake for another 15 minutes) Let cool. 

Note: IMHO this makes far too much pastry for an 8 inch pie. I ended up using only about half – perhaps its my preference for thinner crust but it can get a bit too much to chew. 

Filling

Pour water into a saucepan and bring to a simmer. Combine lemon juice, whole eggs and egg yolk, sugar and salt in a bowl (no stainless steel – adds a yucky taste to anything with lemon!), that sits securely in the rim of the saucepan over the simmering water. Whisk ingredients until the mixture becomes very thick. This will take about 15-20 minutes. When cream is thick, remove from heat and let cool, stirring from time to time, to release heat.

Cut butter in small pieces and add butter – one at the time – until incorporated, before adding the next piece. Cream will be pale yellow and wonderfully thick but soft.

Let rest until cold, then its ready to use. will keep in the fridge for about 4 days.

To assemble, fill lemon curd into shell and top with blueberries. 

Note: Although I assume that the tart is suppose to be eat-ready, I found the texture to be too runny if consumed immediately. This tart is best served after being chilled overnight to achieve some semblance of firmness. 

This was a really yummy recipe and I’ve actually already done it twice. The first time my pastry ended up too thick, the second time – too thin. Haven’t mastered the art of pie pastry yet, evidently. But I do so love the tangy taste of citrus so this pie was REALLY addictive for me. 

Rating: 4/5 
Would I make this again? The curd, yes. I’ll keep looking for more interesting tart recipes that are also manageable for an amateur like me. Will probably want to try this recipe as lemon squares or some variation of another.

June 29, 2008 at 2:23 pm 1 comment


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