Tropical Tart

Directions

Directions

Make the tart first, then the curd, as these both need to chill.  Then make the filling.  Allow lots of time for chilling all the various parts!  (Basically takes all day.)

For the tart:

1. Mix the flour, sugar, salt and almond meal in a medium bowl.
2. Cut in the butter.
3. Separate the egg and set white aside. Mix yolk, vanilla and 3 T. ice water.
4. Toss water mixture with the flour mixture to make a soft dough. And more water ½ T. at a time as needed to form a soft ball.
5. Form a disk, wrap in plastic wrap, and chill for 30 minutes.
6. Between 2 sheets of plastic wrap, roll out the dough to 1/8” thickness. Peel off top layer of wrap and flip the dough into the tart pan.  Position as needed, using fingers to create an even thickness.  Trip to ¼” beyond edge and fold in the extra to create a slightly stronger outside edge. 
7. Chill again for 15 minutes while oven preheats to 375. Place a flat cookie sheet to preheat on the rack that’s set at 1/3 up from bottom.
8. Prick chilled crust with a fork, then bake 12-16 minutes til golden.
9. Meanwhile, whisk the egg white until frothy. When the crust is done baking, brush the inside lightly with the egg white, then set aside to cool.  (This keeps the crust crisp.)

For the lime curd:

1. Whisk eggs, yolks and sugar in a saucepan (no heat) until thickened, about 1 minute.
2. Whisk in zest, juice, butter, salt and orange liqueur.
3. Cook over medium-low heat, stirring constantly until very smooth and thick.
4. Remove from heat to cool to room temperature, then refrigerate (covered).

For the lime filling:

1. In heavy-bottomed pan, sprinkle the gelatin over the water and let stand for a few minutes to soften.
2. Add ½ c. sugar, lime juice, and orange liqueur and mix well.
3. Add egg yolks and mix well again.
4. Cook over moderate heat, stirring constantly, until mix thickens slightly and barely reaches a simmer (5-10 minutes). Don’t allow it to boil.  Remove from heat.
5. Stir in zest and melted white chocolate.
6. Pour into a bowl and refrigerate for about an hour, stirring occasionally.
7. After that hour, beat the 5 egg whites until soft peaks form, then gradually add the remaining ½ c. sugar and beat until stiff peaks form.
8. Gently fold the lime filling mixture into the whites.

Assembly:

1. Pour the lime filling into the cooled tart shell (not quite up to the top edge). If there’s extra filling, chill separately to enjoy later.
2. Chill tart with filling til firm.
3. Spread lime curd over top.
4. Chill again for several hours or overnight.
5. Garnish with salt, zest and then coconut.