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Receta Blueberry Tartlets With Lime Curd
by Global Cookbook

Blueberry Tartlets With Lime Curd
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  Raciónes: 8

Ingredientes

  • 1/2 c. sugar
  • 1/3 c. fresh lime juice
  • 4 lrg egg yolks
  • 5 Tbsp. unsalted butter cut 1/2" cubes
  • 1 1/2 tsp grated lime peel
  • 1 1/2 c. all-purpose flour
  • 3 Tbsp. sugar
  • 1/4 tsp salt
  • 1/2 c. chilled unsalted butter - (1 stick) cut 1/2" cubes
  • 3 Tbsp. chilled whipping cream more or possibly less
  • 1 lrg egg yolk
  • 3 x baskets blueberries - (1/2 pint ea)
  • 1 Tbsp. sugar

Direcciones

  1. For Curd: Whisk sugar and lime juice in heavy medium saucepan to blend. Whisk in yolks, then butter. Cook over medium-low heat till thick, smooth, and just beginning to bubble, stirring constantly, about 8 min. Remove from heat. Fold in lime peel. Transfer to small bowl. Press plastic wrap onto surface of curd. Chill till cool, at least 4 hrs. (Can be made 4 days ahead. Keep refrigerated.)
  2. For Crust: Blend flour, sugar, and salt in processor 5 seconds. Add in butter and cut in, using on/off turns, till mix resembles coarse meal. Add in 2 Tbsp. cream and egg yolk. Using on/off turns, blend till 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 3/4- by 3/4-inch tartlet pan with removable bottom. Pierce crusts with fork. Refrigerateat least 1 hour and up to 1 day.
  3. For Topping: Place 1/2 c. berries and sugar in heavy small saucepan. Using fork, mash berries coarsely. Cook mix over medium heat till beginning to simmer, stirring often, about 5 min. Using rubber spatula, push as much of mix as possible through strainer set over medium bowl. Mix remaining blueberries into strained berries. Set topping aside.
  4. Preheat oven to 375 degrees. Bake tartlet crusts till lightly golden brown, pressing any bubbles with back of fork, about 15 min. Cold crusts completely on rack.
  5. Spread curd in crusts. Spoon blueberry topping over. (Can be prepared ahead. Let stand at room temperature up to 2 hrs or possibly chill up to 1 day.)
  6. This recipe yields 8 servings.
  7. Comments: The curd can be prepared up to four days ahead; the assembled tartlets, one day ahead.