In a food processor: Combine the flour, salt, and sugar in the bowl of a food processor. Make the tart shell: Heat your oven to 350☏. Which is good news, because moments after I bought the small tart molds on Saturday, I also succumbed to a four-pack of wee loaf pans. Next time, I’d put less filling in each shell the molds I bought are a little deep for the pungency of the lime curd, but otherwise the recipe is a keeper and my love affair with minuscule baked goods renewed. I’m glad I didn’t – I really liked the results. I mean, it’s a good thing I consider obsessive baking projects a good time or I might have, in a very weak moment, considered throwing them out the window and making one-bowl cookies instead, never speaking of tartlets again. You see, as he and his sister sat on the sofa vegging on a Law & Order SVU marathon, I spent at least four episodes worth of time blending, patting, rolling, foil-lining, pie-weighting, baking, unmolding, cooling, peeling, grinding, juicing, stirring, filling and cooling 16 tartlets in the kitchen. My husband, who has long given up on trying to use such lines of reasoning on me as “but where will we keep them?” and “are these really necessary?” (and who I instead remind that “hey, at least my excessive spending habits are in occasional $20 increments and not, say, Chanel”), eeked out nary a protest, possibly because he quietly snickered knowing what was in store for me on Monday.
I have no learning curve, however, so a trip to Bowery Kitchen Supply this weekend found me pressing my nose against a case of itsy tart pans, envisioning the Ina Garten Lime Curd Tart I have bookmarked in my head scaled down to finger food proportions for a Labor Day barbecue. “The more, the merrier!” I cheer until every flat surface (all three of them, that is) in our also-tiny apartment are filled with rows of one-bite delicacies and I exhaustedly wonder why I created three times the amount of work for myself. Puny cupcakes are always chosen over their brawny siblings, as are cheese puffs, scones and black-and-white cookies. This absorption extends to the culinary world from miniature artichokes and petite eggplants to pearl onions and microscopic zucchini, I find Lilliputian produce irresistible, and am incapable of not bringing them home by the bagful and readying them for their close-ups.īaked goods are in no way spared these indignities. This would also be excellent in a graham crust, and save you some time too use this one.Ģ006 Text: From the self-indicting delight of tiny infant fists gripping grownup forefingers to the calculated pinhole photography that lines my cubicle, I’m one of those girls, it seems, that can’t get enough of diminutive proportions. My go-to is the one I use in this peanut tart. The recipe below makes a thicker tart shell that is, to be honest, not my favorite.
Key lime tarts full#
I like that it uses whole eggs, instead of just yolks, so you don’t have any leftover ingredients that it doesn’t, like so many lime desserts, demand tiny, annoying-to-juice key limes and takes full advantage of the lime zest, for full-bodied lime flavor. I’ve been making this one from Ina Garten (refer to it if you miss the original) for eons but these days I make it in fewer steps (no butter to warm, fewer dishes, and no pie weights) and thought you deserved to know how you could do the same. Lime curd tarts are far less common but I think they equally deserve a place in your dessert canon. Some will be more tart, some more sweet, some have meringue or fresh fruit on top, but most will be unadorned. One of the most classic pastries, it’s just lemon curd poured into a baked buttery pastry crust. 2020 Notes: Walk into any pastry shop in Paris and you’ll see a lemon tart ( tarte au citron).
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