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Fresh strawberries are combined with a creamy lime filling for this springy 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.
Eggs guaranteed salmonella free are always available in Budapest grocery stores. I can vouch for it. But in some other locations the eggs may be of less reliable quality and therefore certain things—like homemade mayonnaise—are better left unmade. Mousse au Chocolat, however, need never be foregone, because the yolks in this recipe are cooked.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!