It’s our 28th wedding anniversary. Yes, I was a child bride! We celebrated at the cottage, hence the slight delay in this post. We actually married on the Holiday Monday of the Victoria Day long weekend (today) because we didn’t want to wait a year for the reception hall. One place I called had a 3-year waiting list! Can you imagine waiting 3-years for a reception hall? How long did you have to wait? We also didn’t want to pay a king’s ransom for our wedding and the holiday Monday was less expensive than a Friday or Saturday; it meant that we had funds to put a down payment on our first home. What’s the most expensive wedding you attended? About 20 years ago we went to a wedding that was over $40,000!
We didn’t have a traditional wedding cake for our wedding either because neither JT nor I like fruitcake, so we had Black Forest cake but I definitely could have enjoyed these shaker lime tarts instead. The tarts are a cross between a curd and a custard and they are plenty tart, which both JT and I adore. I made these last week when a friend dropped by to deliver his FILs pickled herring so I naturally invited him for dinner. I was inspired by fellow Torontonian blogger Ilan’s Iron Whisk recipe here but I didn’t make his recipe because I thought the Sweetened Evaporated Milk would make it way too sweet for our taste, so I adapted my old favourite Martha Stewart recipe that I first posted here. Both the filling and pastry components come together very quickly and it sure was tasty with the fresh blueberries on top.
Shaker Lime Tarts with Blueberries
Makes 4 small tarts (about 10 cm or 4 inches in diametre)
- 3 limes (I used ordinary limes but you can use Key Limes instead, you’ll need about 8)
- 1 cup granulated sugar
- 2 large eggs
- 1 batch of Viennese Pastry (recipe below)
- Zest the limes entirely into a non reactive bowl (glass works) and reserve about 1 tsp for the pastry. Cut limes crosswise into paper-thin rounds using a mandoline or a very sharp knife; discard ends and seeds.
- Place lime slices and any juice that you can collect into non reactive bowl with the zest and cover with sugar; toss to coat evenly. Cover with plastic wrap and allow to stand at room temperature overnight.
- Divide the pastry into four equal balls. With the heel of your hand, flatten out the balls into a small disk. Place the disks into the centre of a spring form tart pan and press out to the edges with your fingers. Roll the top to get a nice scalloped edge.
- Place the tart pans on a rimmed baking sheet lined with parchment and refrigerate for 1 hour.
- Preheat oven to 450° F (232° C) with rack in lower third.
- Pour the sugar and lime mixture through a fine sieve, pressing the lime slices to get every drop.
- Add the lightly beaten eggs to lime mixture and stir well to combine.
- Divide the lime liquid among the refrigerated tart shells.
- Bake tarts on parchment covered baking sheet for 15 minutes, then reduce heat to 350° F (177° C) and bake until filling is set and beginning to look golden, about 15 minutes.
- Allow to cool on sheet on a wire rack for about 10 minutes. Remove tarts from pans, and allow to cool completely on wire racks.
- Top in a even pattern of blueberries.
Originally from the Five Roses Flour Cookbook
- 1/2 cup all purpose flour
- 1/8 cup sugar
- pinch of salt
- 1/4 cup unsalted butter
- 1 large egg yolk at room temperature
- 1/4 tsp vanilla
- 1 tsp reserved lime zest
- In a food processor, add all of the ingredients except the egg yolk and vanilla, process until the butter is incorporated and it resembles coarse corn meal.
- Add the egg yolk and vanilla and process until it becomes a ball. If it is very soft, you may want to refrigerate for 30 to 60 minutes.
- Follow directions above for use in the lime tarts.
- You may coat this with a neutral glaze but I didn’t.
- You may also garnish the plate with a simple blueberry coulis. Purée fresh or frozen blueberries and pressing through a fine sieve. Add a bit of water or your favourite booze to loosen to make a rich paste.