Tuesday, May 09, 2006

Lasagne and Nigel's lime tart

The 1000 layer lasagne had the depth of flavor promised - the fresh mozzarella and the little bit of lemon zest in the sauce nicely replaced the ricotta-parmesan-lemon zest-nutmeg type of filling I usually make.

I also made a lime/lemon tart ala Nigel - in his book he talks about making the crust as buttery - or short - as possible, and I used a batch of linzer tart dough from the freezer (leftover from New Year's festivities), which is a very short dough, and much of the flour is replaced with ground nuts and powdered sugar.

Lemon lime tart

1 recipe of sweet tart dough
8 or 9 in. tart tin with removeable bottom
3/4 cup lemon or lime juice (I used about 2/3 cup fresh lemon, and the rest bottled key lime)
finely grated zest of one lemon
4 eggs
2 egg yolks
3/4 cup sugar
1/3 cup heavy cream

Roll out the tart dough and fit it into the tin. Chill for 30 minutes, then line the shell with wax paper, parchment or foil, and fill with dried beans or pie weights, and bake for 10 minutes at 375 degrees. (This is called baking blind) Remove the paper and beans and bake five minutes longer. Take out the shell, and reduce oven temperature to 300. Mix the eggs, yolks, sugar, and juice. Pour through a strainer, then add the zest and cream. Place the tart tin on a larger baking sheet (on the oven rack if you don't want to carry the sloshing filled tart to the oven) and pour in the filling. Bake for 20 - 30 minutes until set but still wobbly.

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