Fortunately for me, I have a friend, Cecile, with a huge persian lime tree. A few days ago she called and said their lime tree was just dripping with ripe limes and would I like some? Bien sûr! I would love some. So immediately my mind starts tick tick ticking about what tart to make next. We happen to have a giant mango tree and next door a papaya tree, so a tropical fruit tart was beginning to make itself.
So I headed out the door with my large bag and camera in hand and headed over to Cecile and John's house to claim my limes and photograph them in their natural habitat. It had just stopped raining when I arrived, so the limes were glistening with water droplets... it was lovely. However, every time we picked a lime we were showered by water from the leaves. Soaked and laughing, we headed over to her side yard were she showed me their "mini plantation" of banana trees. Apparently once planted they rapidly spread. The challenge is the multitude of bananas ripen all at the same time. Oh, what to do with so many bananas at once? Bake an abundance of banana bread and then what? The same plight I faced with my now defunct (hurricane Wilma) grapefruit tree... so much fruit all at one time. Alas, they were not quite ripe yet at the time of my visit.
The only fruit that I needed to add to my backyard harvest to complete this tart was the kiwi. I thought the green of the kiwi would enhance the yellow mango flesh and the coral papaya. Sometimes the inner decorator in me comes out to color coordinate my food. I could have easily stopped at filling the tart shell with the creamy lime curd... it was inviting in its simplicity.
Thanks Cecile and John for sharing all the luscious limes with me. I have my eye on your lemon tree now...
Tropical Lime Curd Tart
1 recipe lime curd (see below)
1 recipe pate sucree - basic sweet pastry dough (click here for printable recipe)
Assorted sliced tropical fruit to decorate the top of the tart (mango, papaya, kiwi, etc.)
Fill the pre-baked tart shell with the lime curd. Decorate the top of the tart with the sliced tropical fruit. Chill in the refrigerator until ready to serve.
Zest of 3 limes
1 1/2 cups sugar
1 stick unsalted butter, room temperature
1/2 cup lime juice
one pinch kosher salt
Remove the zest of three limes using a carrot peeler. Put the zest and the sugar in a food processor and pulse until the sugar and zest are finely minced.
In a large bowl, cream the butter. Add the sugar/zest mixture and beat together. Add the eggs, lemon juice and salt and mix together until thoroughly combined.
Pour the mixture into a pan and cook over low heat while stirring constantly for about 8 - 10 minutes or until the curd starts to thicken. Remove from heat and cool. Using a rubber spatula and a sieve, push the curd through the sieve and into a bowl. This makes it very smooth. It will continue to thicken as it cools, especially in the refrigerator. If you are storing in a bowl, put a piece of plastic wrap directly on the curd so it will not form a skin. Store in the refrigerator for up to two weeks.
For printable recipe... click here.
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