Persian Lime Tart with Butter-Crumb Crust

Persian limes tend to play second fiddle to Key limes.  However, the juice of Persian limes offers a beautiful lime flavor.  Furthermore, these limes yield loads of juice and are readily available in California.  Often times these large limes are referred to as Bearss limes or Tahitian limes but most supermarkets carry them and refer to them simply as "limes".  Regardless of what you call them, they're a flavor-home-run when used in recipes requiring lime juice.

The tart pictured is exceedingly easy to prepare.  It's components are mostly pantry staples and ingredients typically on hand.  Since I used a crumb crust, there was no chilling and rolling of pie crust.  Also, the filling components are merely whisked together and poured directly in to the par-baked crumb crust.  A quick 20 minute bake later and your tart is ready to cool and chill.

The crisp, buttery, crumb crust used in this recipe is the perfect foil for the tart, creamy, citrus filling.  Lightly sweetened fresh whipped cream serves to add richness and bring all the elements together.  I hope you try this recipe and add see fit to add it to your repertoire.

Crumb Crust

Ingredients

1 cup fine graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons unsalted melted butter
1/4 teaspoon salt

Preheat the oven to 350.  Pulse all the ingredients in the bowl of a food processor or mix together well in a bowl.  Press the mixture evenly in to and up the sides of a 9" tart or pie pan.  Use a secondary pie pan of the same size pressed on top to ensure evenness or use a flat bottomed glass to press the crumbs evenly and firmly in to the pan.  Blind bake the crust in the center of the oven for 15 minutes until fragrant and lightly browned.  Remove from oven and decrease the oven temperature to 325.

Lime Filling

Ingredients


1/2 cup freshly squeezed lime juice
1 can sweetened condensed milk
4 large egg yolks
Zest from one lime
A pinch of salt

Whisk all of the ingredients together thoroughly.  Pour in to the warm crumb crust.  Bake in a 325 degree  oven for 15-20 minutes or until the outer edges are firmly set but the center quivers slightly.  Remove and cool to room temperature.  Refrigerate for at least one hour before serving.  

Top with lightly sweetened fresh whipped cream

Makes 10 generous servings

- Rachel