I did not want to do anything yesterday. It was rainy and miserable outside. I was not interested in running, cleaning, laundry, or baking. But eventually I convinced myself I needed to run, so I would feel better. I had to bake a dessert to bring to my in-laws for my husband’s birthday. And I needed to clean up my mess I made. So finally, around 2pm I started to tackle that list (finally)!

I was going to make a lime tart, copied from Thomas Keller’s Lemon Tart in Bouchon, but then I thought I didn’t have any almond meal on hand. Epic fail, Meg. Then I decided I would make Rocky Road Brownies from Michael Recchiuti’s cookbook, which only made sense because I had his chocolate on hand too. But while sifting through my pantry…I found almond meal. Back to square one.

Lime Tart

Loosely adapted from Thomas Keller’s Lemon Tart in Bouchon

Ingredients

Almond Meal Crust

(The recipe in Bouchon makes 3 batches of Pine Nut Crust….I used almonds and I halved the recipe and used it all. It worked well for my tart!)

1 c almond meal

1.5 c wheat flour

1/2 egg (I beat one egg well in a measuring glass and used 1/2)

1/6 c white sugar

1 stick of butter

1 tsp vanilla extract

Lime Sabayon

2 eggs cold

2 egg yolks cold

1/2 c lime juice (5-6 limes juiced)

3/4 c white sugar

6 TBS unsalted butter, cut

Lime green food coloring (optional)

Directions

• For the crust, combine the almond meal, sugar, and flour. Combine well! Add the butter, egg, and vanilla. Mix with your hands or a stand mixer. Wrap in plastic wrap and refrigerate prior to using.

• Preheat the oven to 350°F. Once the dough has been chilled, mold into the bottom of a tart pan. Bake for 15 minutes. Rotate the pan and bake for another 15 minutes. Remove and cool.

• Prepare a double boiler and begin to boil the water.
• Prior to setting on top of the boiling water, whisk the sugar, eggs, and yolks well. Set the bowl over the pot and continue to whisk, while turning the bowl. After 2 minutes when the mixture is frothy, add 1/3 of the lime juice. Continue to whisk, when the mixture thickens again, add another 1/3 of the lime juice. Whisk again, add the final 1/3 of lime juice. Once the last of the lime juice is added, whisk, and allow to thicken one final time.

• Turn off the heat, but leave the small bowl or pot over the hot water. Add the 6 TBS of butter, one piece at a time, whisking each piece as it is added. Add the food coloring this time, if you would like.

• Turn on the broiler to high. Pour it into the tart shell, and set on a baking sheet.
• Broil the tart for 2-3 minutes, making sure to check on it often until a nice color is formed on top. Do not let it burn! (Thomas Keller recommends keeping the door open!)
• Refrigerate for at least an hour before devouring!