Another Wednesday means another Wednesday Unplugged. I’ll be enjoying cooking today…here’s hoping you enjoy your day as well!
QUOTE OF THE WEEK
"Values are like fingerprints. Nobody’s are the same, but you leave ’em all over everything you do." ~ Elvis Presley
Last week was my birthday dinner week. That means I got to pick the menu…but as my daughter pointed out, that’s not a big deal because I get to pick the menu nearly every week! I did think seriously about what I wanted for my birthday dessert, however. I’ve never been a cake or frosting lover but as a kid I remember choosing German Chocolate Cake…because of the frosting. Fruit desserts are more me, so I chose Lime Custard Tart…maybe I’ll try German Chocolate Cake next year…
RECIPE OF THE WEEK
LIME CUSTARD TART
from Epicurious.com
For crust
- 1 cup plus 2 tablespoons flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 1 large egg, lightly beaten
For custard
- 6 large eggs
- 1 cup heavy cream
- 1 cup sugar
- 2/3 cup fresh lime juice
Garnish: confectioners sugar (I used berries)
Special equipment: an 8-inch fluted tart pan (2" deep) with removable bottom; pie weights or raw rice
Make crust:
Pulse together all crust ingredients in a food processor or beat with an electric mixer until a dough forms. Press dough evenly onto bottom and up side of tart pan with floured fingers. Chill shell until firm, about 30 minutes.
Preheat over to 350 degrees F.
Line shell with foil and fill with 1 inch of pie weights, then bake in middle of oven until edge is pale golden, about 22 minutes. Carefully remove foil and bake shell until edge is golden and bottom is pale golden, about 20 minutes more. Cool completely in pan on rack.
Make custard:
Reduce oven temperature to 300 degrees F.
Mix together all custard ingredients in a bowl with a whisk (do not beat) until just combined. Set tart shell (in tart pan) in a shallow baking pan and pour 3/4 of custard into shell. Carefully place in middle of oven and pour remaining custard into shell with a small cup.
Bake tart until just set in center, about 1 hour. Cool tart completely in tart pan on rack, then chill, covered, at least 2 hours. Just before serving, remove side of pan and garnish with confectioners sugar and fresh berries, if desired.
