Puckerlicious Polenta-Crusted Lime and White Chocolate Tart
Adapted from the cookbook In the Sweet Kitchen, by Regan Daly
Warning: Not for the faint of heart.
1 1/2 cups Manitoba flour
1/3 cup instant polenta
1/3 cup sugar
3/4 tsp baking powder
1/4 tsp salt
9 Tbsp chilled unsalted butter, cut into 1/2 inch dice
1 large egg
1 large egg yolk
2 100 gram bars of good quality white chocolate such as Lindt
Combine flour, polenta, sugar, baking powder, and salt in a large food processor. Whir for a few seconds to combine. Add butter, and process until the butter is the size of peas. In a separate bowl, whisk together egg and egg yolk. Pour egg mixture into food processor combining until mixed. Don’t expect it to look like a regular tart crust. Pour into a bowl and rub the dough together with your fingers until the a loose dough is formed.
Using a 12 inch tart pan with removable bottom, press the dough evenly throughout the tart pan and up the sides. Chill for at least 4 hours.
Preheat the oven to 350F. Cover the tart with aluminum foil and fill with pie weights or uncooked beans. Bake for 15 minutes or until the edges begin to color. Remove the aluminum foil and weights and continue to bake for another 15 minutes or until the crust is golden. Remove from the oven and allow to cool completely.
When the crust is completely cool, carefully melt the white chocolate over a pan of boiling water. Be careful not to scorch, it will not behave in the same way as regular chocolate. When the chocolate is thoroughly melted, pour the chocolate into the now cool pie crust, spreading evenly. Chill the crust for 1-2 hours until the white chocolate is completely set and dry to the touch.
6 whole eggs
6 egg yolks
2 cups sugar
2 Tbsp finely grated lime rind (about 6 limes) Be sure to grate before juicing.
1 1/3 cup freshly squeezed lime juice (about 14 limes)
1 cup unsalted butter at room temperature, cut into 1/2″ pieces
Fill a large pot with 2 inches of water and bring to a low simmer. In a metal or ceramic bowl that will fit in the pot without touching the water, whisk together the eggs and egg yolks. Add the sugar and combine completely. Add the grated lime rind and the lime juice. Again, mix to combine and place bowl over the just simmering water. Be careful to not allow the water to boil just keep it barely simmering. Stir constantly until the curd forms enough to cover the back of the spoon. Immediately take the bowl off the heat and add the butter 2 Tbsp at a time, mixing thoroughly before the next addition until all of the butter has been added. Immediately pour the curd into the chilled crust. Allow to set up at room temperature for at least 4 hours before serving.
This recipe can be adapted for lemon curd if you prefer just by substituting lemon for the lime. It will be MUCH tarter with lemon…and that’s saying something.