If you’re in the mood for a creamy and zesty dessert, look no further than this lime and ginger cream tart. The tangy lime flavor is perfectly balanced by the spicy ginger, making for a delicious and refreshing treat. Best of all, this tart is easy to make and only requires a few simple ingredients. So why not give it a try today?
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Lime and Ginger Cream Tart
- Total Time: 4 hours 30 minutes
- Yield: 1 pie 1x
Description
This luscious lime cream tart in a gingersnap crust is an elegant, perfect summer dessert.
Ingredients
Scale
For the crust: (Recipe from Epicurious)
- 25 gingersnap cookies
- ¼ cup butter (4 tablespoons), melted
For the lime cream (Recipe adapted from Dorie Greenspan’s Baking: From My Home To Yours):
- 1 cup sugar
- Zest of 2 limes
- 4 large eggs
- ¾ cup fresh lime juice (from 3–4 limes)
- 2 sticks plus 5 tablespoons butter, at room temperature and cut into tablespoons
Instructions
For the crust:
- Preheat the oven to 350°F and butter a tart pan.
- In a food processor, pulse the gingersnap cookies to fine crumbs. Pour into a bowl, add the melted butter, and use a fork to combine them until the crumbs are all moist.
- Press the mixture into the tart pan, and bake for 8 minutes. Remove from the oven and allow to cool to room temperature.
For the lime cream:
- Get your equipment ready. You’ll need a blender, a strainer, and an instant-read thermometer.
- In a medium or large heatproof bowl (make sure it will fit over a small saucepan of simmering water), rub the lime zest into the sugar until it is aromatic. Whisk in the eggs and then the lime juice.
- Set the bowl over a small saucepan filled with 2 inches of simmering water on medium heat. Make sure you have the thermometer either on hand or placed in the bowl so you can check the temperature regularly. Whisk the mixture constantly (it’s a workout, but if you don’t, the eggs will start to scramble), and continue to check the temperature. You’re looking for it to get to 180°F. When it’s getting close, the mixture will eventually start thickening up and the whisk will leave tracks. As soon as it reaches 180°F, remove the bowl from the heat.
- Holding the strainer over your blender, strain the mixture into the blender and discard the zest. Let the cream stand, stirring occasionally, until it cools down to 140°F. This should take about 10 minutes.
- Turn the blender to high. While it is running, add the butter 5 pieces at a time, scraping down the sides of the blender as you need to. Once all of the butter is in, keep the machine going for another 3 minutes.
- Pour the cream into a container, press a piece of plastic wrap against the surface so that it is airtight, and refrigerate for at least 4 hours (or overnight).
- When ready to serve, pour the lime cream into the prepared crust and smooth the top with a rubber spatula. Garnish with extra lime slices and whipped cream, if desired.
- Prep Time: 30
- Cook Time: 240
