Strawberry Lime Tart

Directions

PREPARE AND REFRIGERATE tart shell.

For the lime curdL

Combine the lime juice, butter and sugar in a heavy, non-reactive pan.

Place over low heat and bring to a boil over low heat.

Meanwhile, whisk the yolks in a bowl until liquid.

When the lime mixture boils, whisk half of it into the yolks.

Return the remaining lime mixture to a boil and whisk in the yolk mixture.

Whisk constantly until the mixture thickens and begins to simmer around the edge of the pan, about 2 minutes.

Pour the lime curd into a non-reactive bowl, press plastic wrap against the surface and refrigerate up to 1 week.

Pierce the dough with a fork at 1-inch intervals.

Cut a 14-inch disk of parchment or wax paper and line the dough with it, making sure it fits flat against the side of the tart shell.

Fill with dried beans or pie weights and bake about 20 minutes, until the dough appears dull and dry when a corner of the paper is lifted.

Remove the tart shell from the oven, remove the paper containing the weights, and return the shell to the oven for 5 to 10 minutes longer, until it is lightly colored.

Do not overbake or the shell will be dry and tough.

Cool on a rack.

To assemble the tart:

Spread the lime curd evenly in the tart shell.

Arrange the strawberry slices, overlapping, in concentric or straight rows on the lime curd.

Sprinkle with white sugar just before serving.