More About Raspberry-Lime Tart with Pistachio Crust
PREP TIME 20min
COOK TIME 2hr 20min
SERVES 12
INGEDRIENTS
Crust
½ cup raw shelled pistachios
½ cup (4 oz.) unsalted butter, softened
½ cup granulated sugar
½ teaspoon vanilla extract
½ teaspoon kosher salt
1 ¼ cups (about 5 3/8 oz.) all-purpose flour
Filling
3 large eggs plus 2 large egg yolks
1 cup granulated sugar
1 Tbsp. lime zest plus 3/4 cup fresh juice (from 7 medium limes)
½ cup (4 oz.) salted butter, cut into 1/2-in. pieces
Additional Ingredients
1 pint fresh raspberries
DIRECTIONS
1 Prepare the Crust: Process pistachios in a mini or regular food processor until finely ground, about 1 minute. Beat butter and sugar with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 2 minutes. Add ground pistachios, vanilla, and salt to butter mixture; beat until combined, about 30 seconds. Add flour; beat on low speed until crumbly, about 1 minute. Transfer dough to a 9-inch fluted tart pan with a removable bottom. Press dough evenly up sides and around bottom of pan. Chill until firm, about 30 minutes. Meanwhile, preheat oven to 300°F.
2 Remove Crust from fridge; prick all over with a fork. Bake in preheated oven until light golden, about 35 minutes. Let cool slightly, about 5 minutes.
3 While Crust bakes, prepare the Filling: Whisk together eggs, yolks, sugar, lime zest, and lime juice in a medium saucepan until smooth. Cook over medium, whisking constantly, until thick and glossy, 6 to 10 minutes. Remove from heat; pour into a medium-size heatproof bowl. Gradually whisk in butter a few pieces at a time, waitinguntil melted before next addition. Set aside until ready to use.
4 Pour Filling into prepared Crust. Let cool at room temperature about 30 minutes. Refrigerate until firm, at least 2 hours or up to overnight. Decorate top with raspberries; slice and serve.
COOK TIME 2hr 20min
SERVES 12
INGEDRIENTS
Crust
½ cup raw shelled pistachios
½ cup (4 oz.) unsalted butter, softened
½ cup granulated sugar
½ teaspoon vanilla extract
½ teaspoon kosher salt
1 ¼ cups (about 5 3/8 oz.) all-purpose flour
Filling
3 large eggs plus 2 large egg yolks
1 cup granulated sugar
1 Tbsp. lime zest plus 3/4 cup fresh juice (from 7 medium limes)
½ cup (4 oz.) salted butter, cut into 1/2-in. pieces
Additional Ingredients
1 pint fresh raspberries
DIRECTIONS
1 Prepare the Crust: Process pistachios in a mini or regular food processor until finely ground, about 1 minute. Beat butter and sugar with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 2 minutes. Add ground pistachios, vanilla, and salt to butter mixture; beat until combined, about 30 seconds. Add flour; beat on low speed until crumbly, about 1 minute. Transfer dough to a 9-inch fluted tart pan with a removable bottom. Press dough evenly up sides and around bottom of pan. Chill until firm, about 30 minutes. Meanwhile, preheat oven to 300°F.
2 Remove Crust from fridge; prick all over with a fork. Bake in preheated oven until light golden, about 35 minutes. Let cool slightly, about 5 minutes.
3 While Crust bakes, prepare the Filling: Whisk together eggs, yolks, sugar, lime zest, and lime juice in a medium saucepan until smooth. Cook over medium, whisking constantly, until thick and glossy, 6 to 10 minutes. Remove from heat; pour into a medium-size heatproof bowl. Gradually whisk in butter a few pieces at a time, waitinguntil melted before next addition. Set aside until ready to use.
4 Pour Filling into prepared Crust. Let cool at room temperature about 30 minutes. Refrigerate until firm, at least 2 hours or up to overnight. Decorate top with raspberries; slice and serve.
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