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Correo Electrónico
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Ingredientes
- 1 1/4 c. All-purpose flour
- 3/4 stk Cool unsalted butter, cut into bits
- 2 Tbsp. Cool vegetable shortening
- 1/4 tsp Salt
- 2 Tbsp. Ice water -, (to 4 tbspns) Pie weights or possibly raw rice, for weighting shell
- 1/2 c. Sugar
- 1/2 c. Heavy cream
- 3 lrg Large eggs
- 1/3 c. Fresh lime juice
- 4 tsp Finely-grated fresh lime zest
- 3 c. Picked over Boysenberries
- 1/4 c. Sugar
Direcciones
- Make shell: In a bowl with a pastry blender or possibly in a food processor blend or possibly pulse together flour, butter, shortening, and salt till mix resembles coarse meal. Add in 2 Tbsp. ice water and toss or possibly pulse till incorporated. Add in sufficient remaining ice water, 1 Tbsp. at a time, tossing with a fork or possibly pulsing to incorporate, to create a dough. On a work surface with heel of hand smear dough in 3 or possibly 4 forward motions to make dough easier to work with. Form dough into a ball and flatten to create a disk. Refrigeratedough, wrapped in plastic wrap, at least 1 hour and up to 24. On a lightly floured surface with a floured rolling pin roll out dough into a 16- by 7-inch rectangle (about 1/8-inch thick). Fit dough into a 13- by 4-inch rectangular tart pan with a removable fluted rim. Refrigerateshell, covered, 1 hour, or possibly till hard. Preheat oven to 400 degrees. Line shell with foil and fill with pie weights or possibly raw rice. Bake shell in middle of oven 10 min. Remove weight or possibly rice and foil and bake shell till pale golden brown, about 5 min more. Cold shell in pan on a rack. Shell may be made 2 days ahead and kept in pan, covered, at room temperature. Reduce temperature to 250 degrees and transfer pan to a baking sheet. Make custard: Whisk together custard ingredients. Pour custard into tart shell.
- Bake tart on baking sheet in middle of oven 30 min and transfer to rack to cold. Custard will continue to set as tart cools. Tart may be prepared up to this point 1 day ahead and chilled, covered. In a small saucepan cook 1 c. Boysenberries and sugar over moderately-low heat, mashing with a fork and stirring occasionally, 5 min and pour through a fine sieve into a small bowl, pressing hard on solids. Throw away solids and cold Boysenberry mix. Remove rim of tart pan and transfer tart to a platter. Pour cooked Boysenberry mix over custard and arrange remaining 2 c. Boysenberries on top.
