Blueberry Tartlets With Lime Curd

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1/2 cup sugar
• 1/3 cup fresh lime juice
• 4 large egg yolks
• 5 tablespoons unsalted butter, cut into 1/2 inch cubes
• 1 1/2 teaspoons lime zest
• 1 1/2 cups all-purpose flour
• 3 tablespoons sugar
• 1/4 teaspoon salt
• 1/2 cup chilled unsalted butter, cut into 1/2 inch cubes
• 3 tablespoons chilled whipping cream
• 1 large egg yolk
• 1 1/2 pints blueberries
• 1 tablespoon sugar

Recipe

• 1 for the curd: whisk sugar and lime juice in heavy medium saucepan to blend. whisk in yolks, then butter. cook over medium low heat until thick, smooth and just beginning to bubble, stirring constantly, about 8 minutes. remove from heat. mix in lime peel. transfer to a small bowl. press plastic wrap onto surface of curd. refrigerate until cold, at least 4 hours. (can be made 4 days ahead. keep refrigerated.).
• 2 for the crust: blend flour, sugar and salt in processor for 5 seconds. add cut and cut in, using on/off turns, until mixture resembles coarse meal. add 2 tablespoons cream and egg yolk. using on/off turns, blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry. shape dough into a log. cut crosswise into 8 equal rounds. press each round over bottom and up sides of 3 3/4x 3/4 inch tartlet pans with removable bottoms. pierce crusts with fork. chill at least 1 hour and up to 1 day.
• 3 for the topping: place 1/2 cup blerries and sugar in heavy small saucepan. using fork, mash berries coarsely. cook mixture over medium heat until beginning to simmer, stirring often, about 5 minutes. using a rubber spatula, push as much of mixture as possible through strainer set over medium bowl. mix remaining berries into strained berries. set topping aside.
• 4 preheat oven to 375 degrees. bake tartlet crusts until lightly golden, pressing any bubbles with back of a fork, about 15 minutes. cool crusts completely on rack.
• 5 spread curd in crusts. spoon blueberry topping over. (can be prepared a day ahead. let stand at room temperature up to 2 hours or refrigerate up to 1 day.).