Blueberry Tartlets with Lime Curd
Delicate tartlets filled with tangy lime curd and topped with fresh blueberries. These elegant desserts feature a buttery pastry crust filled with homemade lime curd and crowned with a sweet blueberry topping.
Ingredients
- •½ cup sugar
- •⅓ cup fresh lime juice
- •4 large egg yolks
- •5 tablespoons unsalted butter
- •1½ teaspoons grated lime peel
- •1½ cups all purpose flour
- •3 tablespoons sugar
- •¼ teaspoon salt
- •½ cup chilled unsalted butter
- •3 tablespoons chilled whipping cream
- •1 large egg yolk
- •3 baskets blueberries
- •1 tablespoon sugar
Cooking Instructions
- 1.
Whisk sugar and lime juice in heavy medium saucepan to blend. Whisk in yolks, then butter. Cook over medium-low heat until thick, smooth, and just beginning to bubble, stirring constantly, about 8 minutes. Remove from heat. Mix in lime peel. Transfer to small bowl. Press plastic wrap onto surface of curd. Refrigerate until cold, at least 4 hours. (Can be made 4 days ahead. Keep refrigerated.)
240 min
- 2.
Blend flour, sugar, and salt in processor 5 seconds. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add 2 tablespoons cream and egg yolk. Using on/off turns, blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry. Shape dough into log. Cut crosswise into 8 equal rounds. Press each round over bottom and up sides of 3 3/4x3/4-inch tartlet pan with removable bottom. Pierce crusts with fork. Chill at least 1 hour and up to 1 day.
60 min
- 3.
Place 1/2 cup berries and sugar in heavy small saucepan. Using fork, mash berries coarsely. Cook mixture over medium heat until beginning to simmer, stirring often, about 5 minutes. Using rubber spatula, push as much of mixture as possible through strainer set over medium bowl. Mix remaining blueberries into strained berries. Set topping aside.
5 min
- 4.
Preheat oven to 375°F. Bake tartlet crusts until lightly golden, pressing any bubbles with back of fork, about 15 minutes. Cool crusts completely on rack.
15 min
- 5.
Spread curd in crusts. Spoon blueberry topping over. (Can be prepared ahead. Let stand at room temperature up to 2 hours or refrigerate up to 1 day.)
10 min