Lime Custard Tart

Lime Custard Tart
Photo by Quentin Bacon


  • 1 large egg
  • 2/3 cup fresh lime juice
  • 1 cup heavy cream
  • 18 cups all-purpose flour
  • pie weights or raw rice
  • 6 tablespoons unsalted butter
  • 1 cup sugar
  • + 5 more ingredients
    • 6 large eggs
    • ½ teaspoon salt
    • ¼ cup sugar
    • confectioners sugar
    • 1 8-inch fluted tart pan (2 inches deep) with a removable bottom

Pulse together all crust ingredients in a food processor or beat with an electric mixer until a dough forms. Press dough evenly onto bottom and up side of tart pan with floured fingers. Chill shell until firm, about 30 minutes. Preheat oven to 350°F. Line shell with foil and fill with 1 inch of p...

View full recipe at Epicurious


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