Recipe: Blueberry lime curd tart
Today’s recipe is one of those delightful lessons in improv cooking. My Canadian friends visited recently and brought a couple versions of my favorite ginger cookies. And I overbought limes for my Grilled peach salad demo at the Chicago Botanic Garden. So with blueberries all over the neighborhood and my kitchen, a new recipe was in the making.
Blueberry lime curd tart
Serves eight to ten
1½ cups ginger cookie crumbs
6 tablespoons butter, divided
1½ cups sugar
4 eggs, room temperature
Juice and finely-minced zest of 4 to 5 limes, enough to make ½ cup juice
2 cups blueberries
¼ cup apple jelly, melted
Make the crust. Melt 6 tablespoons butter and stir together with cookie crumbs. Press firmly into a 3½-inch by 14-inch tart pan, or a 9-inch round tart pan.
Make the lime curd. Whisk together in a glass bowl the sugar and eggs until well blended. Place bowl over a saucepan of simmering water - we used to call this a double boiler. Stir in juice and zest, and continue stirring until mixture thickens and reaches 175 degrees. Remove from heat and stir in remaining 2 tablespoons butter. Pour into prepared tart shell and let cool at room temperature.
Put a gloss on the berries. Toss berries in melted apple jelly until glossy. Arrange on cooled lime curd. Refrigerate until serving.
Recipe and photo compliments of Janine MacLachlan, The Rustic Kitchen. All rights reserved.