Bon Appetit/December 2003

Cranberry-Lime Tart
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
14-16 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
LIME CURD: 1/2 cup fresh lime juice 1/2 teaspoon cornstarch 3/4 cup sugar
6 large egg yolks 1/2 cup (1 stick) unsalted butter, cut into 8 pieces 2-1/2 teaspoons grated lime peel
CRUST: 1-1/4 cups all purpose flour 1/2 cup powdered sugar 1/3 cup whole almonds, toasted, cooled
1/2 teaspoon salt 3/4 cup (1-1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes 1 teaspoon vanilla extract
CRANBERRY TOPPING: 1/4 cup water 1-1/2 teaspoons cornstarch 2/3 cup sugar
3 tablespoons honey 1-1/2 teaspoons Chinese five-spice powder (optional) 1 12-ounce bag (3 cups) fresh cranberries or frozen, partially thawed
WHITE CHOCOLATE CREAM: 5 ounces white chocolate, chopped 1/2 cup plus 2 tablespoons sour cream 1/2 teaspoon vanilla extract
white chocolate curls 8 thin lime twists



1 FOR LIME CURD: Whisk lime juice and cornstarch in heavy medium saucepan. Whisk in sugar and yolks, then add butter. Whisk constantly over medium heat until mixture simmers and thickens, about 8 minutes. Strain into small bowl. Mix in lime peel. Cover; chill overnight.
2 FOR CRUST: Finely grind flour, sugar, almonds, and salt in processor. Add butter and vanilla; cut in, using on/off turns, until mixture just forms soft moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic. Refrigerate 1 hour. Press dough onto bottom and up sides of 11-inch-diameter tart pan with removable bottom. Using thumb, press dough up sides to extend 1/8 inch above rim of pan. Freeze crust 30 minutes.
3 Preheat oven to 350 F. Bake crust until golden brown, pressing with back of spoon if crust bubbles, about 25 minutes. Transfer to rack and cool completely.
4 FOR CRANBERRY TOPPING: Whisk 1/4 cup water and cornstarch in heavy large saucepan to blend. Add sugar, honey, and five-spice powder, if desired. Stir over medium-high heat until mixture comes to boil. Add cranberries; cook until mixture boils and berries just begin to pop but still maintain shape, occasionally stirring gently, about 5 minutes. Cool completely (mixture will thicken).
5 FOR WHITE CHOCOLATE CREAM: Stir chocolate in top of double boiler over simmering water until melted and smooth. Remove from over water; whisk in sour cream and vanilla. Cool completely.
6 Spread white chocolate cream into crust; freeze 15 minutes. Spoon curd over; spread evenly. Spoon cranberry topping by tablespoonfuls over, then spread carefully to cover completely. Cover and chill overnight.
7 Remove pan sides; transfer tart to platter. Sprinkle chocolate curls around edge of tart. Garnish with lime twists.

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