Wednesday, June 19, 2013

Key Lime Fruit Tart with Graham Pate Brisee

There's no reason that a key lime pie can't be something more.

Something more beautiful.

Something more delicious.

Something more fruity.

Instead of slathering the top of the pie with whipped cream, bedazzle the tart with fruits in season.

You can still serve it with whipped cream on the side.  A win-win for you and the key lime.

(makes one 13 3/4' x 4 1/2" rectangular tart)


For the crust

1/2 cup graham flour
3/4 cup all purpose flour
2 tablespoons sugar
1/2 cup cold butter, cut into small pieces (1 stick)
1 tablespoon sweetened condensed milk
1 egg yolk
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt

For the filling

1 can sweetened condensed milk (minus 1 tablespoon that you used in the crust)
1/2 cup Madagascar vanilla creme fraiche from Vermont Creamery (can substitute regular creme fraiche but this stuff is FANTASTIC and a wonderful accompaniment to the key lime juice)
1/2 cup key lime juice
5 egg yolks

For the topping

1 pint blueberries
1 pint blackberries
1 pint strawberries
1 pint raspberries
1 kiwi
1 pomegranate

To finish

strawberry preserves


For the crust

Preheat the oven to 325ºF.

•In the bowl of a food processor fit with the blade attachment, combine the flours, sugar and salt.  Pulse a few times.

•Add the butter and continue pulsing until the mixture resembles coarse corn meal.

•In a small bowl, whisk together the sweetened condensed milk, egg yolk and vanilla.  Continue pulsing and add the egg yolk mixture to the processor and pulse until the mixture just starts to come together.

•Turn the dough out onto a large piece of plastic wrap.  Turn the dough over a few times to insure that there are no dry clumps of flour remaining.  Cover the dough and refrigerate for 20 minutes.

•Press the dough evenly into the tart pan.  Freeze for 20 minutes.  Blind bake the crust for 20 minutes.

For the filling

•Whisk all the ingredients together until smooth.  Pour the filling into the pie crust and return to the oven.  Bake for 25 - 30 minutes or until the filling is set (it should barely jiggle in the very center).

•Allow to cool completely.

To finish

•Arrange the fruits geometrically on the tart.  Using a pastry brush, brush strawberry preserves onto the fruit to give them lasting sheen.  Can refrigerate up to a day before serving.