Lime Berry Tart
Shortbread Crust
  1. Preheat your oven to 375 F.
  2. In your food processor, pulse the flour, sugar, salt & butter until the mixture looks like coarse crumbs. This should only take about 30 seconds. Press the crumbly mixture into a 4 X 14-inch tart pan (making the sides slightly higher than the center. Do this by pressing the mixture up towards the edge of the pan).
  3. Bake the crust for about 15 minutes, or until the edges are lightly golden brown. Make sure to watch it carefully to make sure the crust doesn’t burn. Once the crust has finished baking, remove it from the oven and set it aside to cool completely.
  1. In a medium heatproof bowl, place eggs, sugar, lime zest, lime juice, and heavy cream, if using, & whisk to combine. Place the bowl over a saucepan of simmering water (bain-marie). Cook on moderate heat, whisking constantly, until mixture becomes thick (mine was ready in 10 minutes, but it can take up to 20). It should coat the back of a wooden spoon and leave a clear pass if you run your finger through it. The filling will thicken more once cooled.
  2. Remove from heat & immediately strain mixture through a sieve. Add butter, a few cubes at a time, and whisk until completely melted and incorporated, and mixture is smooth. Take your time with it—the whisking makes for an airy and light texture. Allow to cool to room temperature before filling the tart.
  3. Fill the tart shell with the lime filling, smooth it as best you can & decorate to your liking. Refrigerate for at least 4 hours until chilled.