Key Lime Curd Tart

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This Key Lime Curd Tart has a perfect balance of sweet and tart with a velvety smooth filling.  Each bite is to be savored as you taste the refreshing bold citrus curd which tastes like summer.  Serve this tart chilled - a delicious dessert for a warm evening.  The bright citrus-flavored tart is also a great addition to a brunch table.

The crumbly crust is made with ground hazelnuts which lend a creamy, sweet, and rich flavor.  It is a tasty partner to the tart lime curd filling.

What is lime curd?

Lime curd is a sweet and tart spread or filling that can be used for desserts, on breakfast pastries, or as a sauce.  It can be used to make parfaits with fresh fruit and whipped cream.  Spread a little lime curd on scones for a bright breakfast treat.  If you would like a different flavor, here is a recipe for lemon curd - https://tenpoundcakecompany.com/meyer-lemon-curd/.

This key lime curd recipe is the filling for a refreshing tart, garnished with broiled pineapple and dried coconut for a tropical twist.

Using a double boiler

This key lime curd recipe is made using a double boiler.  Making curd is all about controlling the cooking temperature so that the eggs in the recipe don't scramble.  With a double boiler, the steam trapped in the pan under the bowl gently and evenly heats the lime curd.  While the recipe requires you to continually stir for 10 minutes, the curd will be smooth and luscious at the end.

Key Lime Curd Tart Ingredients

Hazelnut Crust

This hazelnut crust recipe is similar to pate sablee which is traditionally made with all-purpose flour, almond flour, powdered sugar, butter, and an egg.

• all-purpose flour Provides structure for the dough.
• hazelnuts Add a delightful crunch and texture.  The nuts add a creamy and earthy flavor, adding interest to the tart dough.
• powdered sugar Just a little sweetness
• light brown sugar A touch of molasses for a depth of flavor that goes really well with the lime.
• unsalted butter  The butter adds flavor and flakiness.
• heavy cream Just a small amount is added to help bind the tart dough together.
• egg yolk The egg yolk makes the dough more pliable.  You will find that the dough is not as dry as traditional pie dough and is very easy to work with.

Key Lime Curd

Persian limes are the variety generally available in grocery stores.  The main differences between them and key limes are size, flavor, and acidity level.  Persian limes are larger with a tarter flavor and more acidity.   Key limes are about 1-2 inches in diameter smaller, have a more complex flavor, and have a lower acidity level.

• Whole eggs and egg yolks - Why use both whole eggs and yolks?  The whites in the whole eggs help to lighten the curd so it isn't too eggy.  The yolks add strength to the curd so that it is a little stiffer.  This helps when the curd is poured into the tart shell.  You will have neater slices without the curd oozing all over the plate.
• granulated sugar - The flavor of the key lime curd is a delightful mix of sweet and tart.
• key lime juice - You can use fresh key limes or bottled juice.  The juice of Persian limes can be used as a substitute.
•  unsalted butter - Butter adds a creamy richness to the curd.  Also, as the curd chills in the refrigerator, the incorporated butter will help the curd set.

How to make Key Lime Curd Tart

The first step in preparing the key lime curd tart is to prepare the tart shell.

Making the hazelnut crust

• Grind hazelnuts, light brown sugar, powdered sugar, salt, and all-purpose flour together in the bowl of a food processor, pulsing about 10 times. The hazelnuts should still be a little chunky.

• Cut cold butter into small cubes. Add to the food processor and pulse about 10 times. The butter may be visible in smaller pieces.

• Add the egg yolk and the heavy cream to the food processor. Pulse 10 times. The dough will come together in a cohesive mix but may still be a little sandy. The butter should be fully incorporated.

• Criss-cross two sheets of plastic wrap. Empty the contents of the food processor bowl onto the plastic wrap.  Press the dough together as you wrap it up.  Make sure there are no crumbs or stray pieces. Chill in the refrigerator for 15 minutes to rest the dough.
• Once chilled, place the dough in a tart pan with a removable bottom. Using your fingers, press the dough into place. Make sure you are creating an even layer and that the dough is pressed into the corners and the sides of the pan. Chill again for 30 minutes.

• Preheat the oven to 350°
• When the tart shell is chilled, line the pan with parchment paper or aluminum foil. Completely fill it with pie weights or dry beans, ensuring they are against the sides of the crust.  

• Place the tart shell in the oven and bake for 25 minutes until golden brown.
• Take the tart shell out of the oven and remove the pie weights or dried beans along with the aluminum foil or the parchment paper.
• Place the tart shell back in the oven for 5 more minutes to finish baking the bottom of the crust.
• Remove the tart pan from the oven. The bottom crust should feel dry. Let the crust cool off while you prepare the curd.

Making the key lime curd

• Heat about 2 inches of water in a medium saucepan over medium-high heat. The water should be simmering gently not a rolling boil.

  

  Bring 2 inches of water to a simmer.
• Cut the stick of butter into small pieces.
• Add the whole eggs and the egg yolks to a medium bowl that will fit on top of the saucepan. Whisk the eggs together until the yolks and whites completely.
  Use a non-reactive stainless steel or glass bowl.
• Add the sugar to the eggs, whisking thoroughly. It is important that the sugar is incorporated before the lime juice.
• Add the key lime juice to the bowl and mix until combined.

Cooking with a double boiler

• Place the bowl over the simmering water. The bottom of the bowl should not touch the water.
• Continually whisk the egg mixture. As the heat from the water warms up the bowl and the curd, it will start to thicken.
• Whisk for 5-7 minutes until the whisk leaves a trail in the curd. It should be as thick as warm pudding. Insert a spoon in the curd. Run your finger across the back of the spoon. If the line you created stays, the curd is thick.
• When the curd is smooth and creamy remove it from the double boiler. If you notice bits of cooked egg, pour the mixture through a fine mesh strainer to remove them.
• Take the bowl off the pan. Add the pieces of butter and whisk until they have melted into the warm curd. Add the lime zest at this time.
  Add butter and lime zest to just finished curd.
• Pour the curd into the prepared pan. Let the tart come to room temperature on a cooling rack.

• Place in the refrigerator to chill for 3-4 hours. The curd will become thicker while it is chilling.

Broiled Pineapple

This delicious, fruity garnish tastes great with the citrus flavor of the curd.

• Peel and cut ½ of a pineapple. Remove the center core. Cut the pineapple into ¼-inch slices. Then cut the pineapple slices into quarters. Place the slices on a foiled lined sheet pan.

• Sprinkle brown sugar on top of each pineapple slice.

• Place the sheet pan under a broiler until the brown sugar has started to bubble and the pineapple has started to brown.

Tips

• To avoid a metallic taste in your lime curd, use a heatproof glass bowl or a non-reactive stainless steel bowl.
• While the temptation is to make the curd at a higher heat to speed up the process, there is a bigger chance of overcooking the eggs.  Keep the heat at medium for a better final product.
• Store the tart in the refrigerator.

Key Lime Curd Tart - a tropical treat

This key lime curd recipe is tangy and sweet with a bright citrus flavor.  Add brown sugar broiled pineapple and dried sweetened coconut for a tropical touch.  Serve this tart chilled for a refreshing creamy dessert that everyone will enjoy.

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