Creamy Lime and Fresh Strawberry Tart

For the crust:

Preheat oven to 325ºF.

1. Mix all of the crust ingredients together in a bowl until well combined. Press the crust into a 9″ or 10″ removable bottom tart pan, making sure the crust goes all the way up the sides of the pan.
2. Slide pan into the oven and bake until golden brown, about 15 minutes. While the crust is baking, prepare the lime filling.

For the lime filling (adapted from Cook’s Illustrated):

1. Whisk zest and egg yolks together until the yolks are light in color and the zest has tinted the mixture light green, about 2 minutes. Whisk in the juice and evaporated milk and set aside to thicken while the crust bakes and cools, about 20 minutes.
2. Pour the thickened mixture into the baked and cooled tart shell, slide back into the oven and bake for 12-15 minutes or until the filling is set, but still wiggly in the center. Note: If you use a 10″ tart pan the lime cream won’t fill the shell all the way full. This is OK, you’ll just have more room for the strawberries.
3. Remove from the oven and let the tart cool to room temperature then place it in the fridge for a few hours to chill completely before finishing with the strawberries.

To finish the tart:

When the tart has chilled completely, layer the sliced strawberries on top of the tart in a decorative pattern. I like concentric circles. Warm the jam for a few seconds in the microwave, then blend until smooth. Then gently brush the top of the strawberries with the warmed jam.

Store in the fridge until you are ready to serve, then slice it up and top it with a snowy white dollop of whipped cream.