Lime Tart

Sometimes there is a dessert that is so delicious, I cannot stop thinking about it until I make it again. And again. And again. This lime tart is so refreshing and wonderful, it is now in the rotation of, "Delicious Foods I Wanna Make For People 'Cause I'm A Feeder."

The tart shell is an adaptation from "Gluten-Free Baking Classics," by Annalise Roberts, and it would work wonderfully for any tart or even cut and baked into shortbread cookies. The filling is an adaptation from the Barefoot Contessa's drool worthy Lime Curd Tart recipe.

Eat this tart. It's fanflippintasticslapyourmommagood.

Gluten Free Tart Shell Crust

1 cup Bette's Featherlight Flour Blend (plus extra for the pan)
1 teaspoon xanthan gum
1/2 cup sugar
5 tablespoons cold, unsalted butter, cubed
2 teaspoons pure vanilla
2 tablespoons milk

1. Preheat oven to 350 degrees. Thoroughly grease and flour your tart or pie tin. I spray with olive oil and flour with GF flour blend, tapping off excess flour.

2. Combine GF flour, xanthan gum and sugar in electric mixer. Blend in unsalted butter until the mix is crumbly. Add in vanilla and milk and continue blending for another minute. Remove bowl from mixer and finish kneading with your hands until dough forms. Press dough evenly into a tart or pie pan.

3. Bake for 20-25 minutes, or until crust is a light golden brown. Let cool.

Lime Tart Filling

4 limes at room temperature (5-6 limes if they are small)
1 1/2 cups of sugar
1 stick (1/2 cup) unsalted butter at room temp
4 extra large (0r 5 large) eggs at room temp
1/4 teaspoon salt

1. Remove the zest of all the limes with a zester (I use my fantastic Microplane), avoiding the white pith. Put the lime zest and the sugar in a food processor or blender and process for 2-3 minutes, until the zest is very finely minced.

2. Squeeze the limes to make 1/2 cup of lime juice. In the electric mixer (or with a hand mixer), cream the butter with the sugar/lime zest mixture. Add the eggs one at a time. Then add the lime juice and the salt until mixed.

3. Pour the combined mixture into a sauce pan and cook over low-medium heat, stirring constantly until thickened, about 10-12 minutes. Do not let the mixture boil. Once thickened, remove from heat and fill the tart shell with the thickened lime mixture, and allow to set at room temp. I like to then put it in the fridge until it's ready to be served with fresh whipped cream and strawberries.