There are two things that I enjoy the most: the citrus scent and the French tarts. I love the way the tart dough comes to life while kneading and the tangy aroma of fresh grated citrus zest. Since I love them both, it’s quite obvious that I tried to combine them in one incredible dessert.
Curds are the best fillings for tarts. You can prepare them in advance and if there is something left after you’ve finished assembling the tart, you can save them for other desserts or just to eat them simple, from the jar.
For the tart crust:
Place the flour, coconut flakes, confectioner sugar and salt in a food processor with metal blade and process for a few seconds to combine.
Add 7 tablespoons of butter (cut in cubes) to the flour and process for about 20 seconds or until the mixture resembles coarse meal. Add 2 eggs, one at a time and pulse to combine.
Scrape down the sides of the food processor with a spatula, and push the dough together into a ball. Place it on a sheet of plastic wrap, fold the wrap over the ball and chill it into the refrigerator for 1 hour.
When you are ready to bake the tart, roll out the dough (taking care to keep it an even thickness) and place it into the tart pan, ta. Stab the bottom with a fork and refrigerate for 30 minutes.
Meanwhile prepare the lime curd:
In a double boiler, combine the granulated sugar, lime zest, lime juice, 3 eggs and 5 tablespoons of butter. Whisking constantly, cook until the mixture thickens, about 10-15 minutes. Chill (covered with plastic wrap) the curd before using it.
Preheat oven to 350 degrees F (180 degrees C). Bake blind the tart shell for 15 minutes. Remove the weights and bake it for 5 more minutes, until the crust is dry and light brown. Cool completely before filling.
Assemble the tart:
Beat 1 cup double cream until stiff. You may add 1 tablespoon of coconut flakes if you like and spoon it over the tart shell filled with lime curd. You can use lime zest, candied lemon peel or coconut flakes to garnish.