Ingredients
For Crust
2/3 cup Sliced almonds
1/4 cup Sugar
1/4 tsp Salt
1/4 cup Unsalted butter, melted
1 cup Vanilla wafer crumbs
Toast and cool almonds completely then grind finely.
To toast almonds preheat oven to 375 degrees. Spread
almonds in a single layer onto baking sheet. Bake
for 5-8 minutes until slightly brown.
Preheat oven to 350 degrees. Spray 9-inch tart pan
(with removable bottom) with butter spray.
Mix all ingredients together. Pour vanilla wafer
crumbs onto pan, press firmly down and upward along
the sides of pan.
Bake for 10 minutes or until golden.
For Lime Curd
1 cup and 2 tbsp Sugar
1/2 cup Unsalted butter, cut into pieces
4 Large eggs
2 Egg yolks
1/2 cup Fresh lime juice
1 tbsp Freshly grated lime zest (from about 2 limes)
In a medium-sized saucepan over low heat cook together
all ingredients except the zest, whisking continuously
until thick enough to hold the back of a spoon,
about 10 to 12 minutes.
Pour through sieve into a bowl, stir in lime zest,
and cool.
Cover the filling with plastic wrap and refrigerate.
May be made one week in advance.
For Fruits
1 1/2 cup Pineapple, diced
1 cup Mangoes, diced
1 cup Kiwi, diced
1 cup Red raspberries
1 Star fruit, thinly sliced (for garnishing)
Mint (for garnishing)
Method
Assembling: spread lime curd evenly into
crust and chill tart at least one hour and up to
12 hours. Longer storage will make the crust soggy.
To Serve: remove the tart pan ring (side).
Cut a slice of tart and place on a plate. Scatter
fruits all over tart slice. Garnish with star fruit
slice and mint.
Chef Note: I have served this tart for so many years
it has become my signature dessert after a Thai
meal. It's cool yet creamy and bursting with lime
juice all over a crunchy crust. It's a great way
to introduce tropical fruits to your friends. I
use a combination of seasonal fruits. If you can't
find one kind then add another. We want different
flavors and colors together here. Experimenting
with different fruits is a lot of fun.
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