Lemon Lime Tart
By KitchenAid
Lemon Lime Tart
By KitchenAid
Yield/Serves:
Makes 8 Servings
For Pastry:
For Filling:
- 1½ cups all-purpose flour
- 2 tablespoons sifted confectioners sugar
- ½ cup chilled unsalted butter, cut into small pieces
- 1 large egg yolk
- 1-3 teaspoons ice cold water
For Filling:
- ⅓ cup fresh lemon juice (approx. 2 lemons)
- ⅓ cup fresh lime juice (approx. 4-5 limes)
- 5 large eggs
- 1 cup superfine sugar
- ¾cup heavy cream
Attach multipurpose blade to KitchenAid® 7-Cup Food Processor.
Add flour and confectioners sugar to work bowl. Pulse 2 to 3 times
to mix. Add butter and pulse until mixture resembles fine
breadcrumbs. Add egg yolk and 1 teaspoon of water and pulse
until mixture just forms a ball. Add remaining water if necessary to
bring mixture together.
Turn pastry onto a lightly floured surface and gently form a disc, making sure to not overwork. Wrap in plastic wrap and refrigerate for 20 minutes. Lightly grease a 10-inch round loose-bottomed tart pan. Roll pastry into a circle large enough to fit pan. Gently ease dough into tart pan and trim excess from edges. Prick base 12 times with a fork. Refrigerate for 30 minutes.
Preheat oven and large baking tray to 375°F. Cover pastry with parchment paper and fill halfway with baking beads or rice. Place on the hot tray and bake for 15 minutes. Remove paper and beads and bake for 10 to15 minutes more or until light golden. Remove and set aside to cool. Reduce heat to 250°F (you may need to leave the oven door open for a few minutes to reduce the heat quickly).
Zest one lemon and lime. Whisk zest, lemon juice, lime juice, eggs, sugar and cream together taking care not to form any small bubbles. Strain filling through a fine mesh sieve into pastry shell. Bake for 30 to 35 minutes or until the filling has just set in the center but still wobbles slightly when gently shaken. Cool in pan and refrigerate until cold. Remove from pan before serving.
Turn pastry onto a lightly floured surface and gently form a disc, making sure to not overwork. Wrap in plastic wrap and refrigerate for 20 minutes. Lightly grease a 10-inch round loose-bottomed tart pan. Roll pastry into a circle large enough to fit pan. Gently ease dough into tart pan and trim excess from edges. Prick base 12 times with a fork. Refrigerate for 30 minutes.
Preheat oven and large baking tray to 375°F. Cover pastry with parchment paper and fill halfway with baking beads or rice. Place on the hot tray and bake for 15 minutes. Remove paper and beads and bake for 10 to15 minutes more or until light golden. Remove and set aside to cool. Reduce heat to 250°F (you may need to leave the oven door open for a few minutes to reduce the heat quickly).
Zest one lemon and lime. Whisk zest, lemon juice, lime juice, eggs, sugar and cream together taking care not to form any small bubbles. Strain filling through a fine mesh sieve into pastry shell. Bake for 30 to 35 minutes or until the filling has just set in the center but still wobbles slightly when gently shaken. Cool in pan and refrigerate until cold. Remove from pan before serving.