Lime Custard Tart

Need:
For crust
1 cup plus 2 tablespoons all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 large egg, lightly beaten
For custard
6 large eggs
1 cup heavy cream
1 cup sugar
2/3 cup fresh lime juice

Garnish: confectioners sugar
Special equipment: an 8-inch fluted tart pan (2 inches deep) with a removable bottom; pie weights or raw rice
Tart pans make a great presentation..but you can use a basic pie pan.

Make crust:
Pulse together all crust ingredients in a food processor or beat with an electric mixer until a dough forms. Press dough evenly onto bottom and up side of tart pan with floured fingers. Chill shell until firm, about 30 minutes.

Oven at 350 degrees

Line shell with foil and fill with 1 inch of pie weights, then bake in middle of oven until edge is pale golden, about 22 minutes. Carefully remove foil and bake shell until edge is golden and bottom is pale golden, about 20 minutes more. Cool completely in pan on a rack.


Make custard:
Reduce oven temperature to 300°F.

Mix together all custard ingredients in a bowl with a whisk (do not beat) until just combined. Set tart shell (in tart pan) in a shallow baking pan and pour three fourths of custard into shell. Carefully put tart in middle of oven and pour remaining custard into shell with a small cup.

Bake tart until just set in center, about 1 hour. Cool tart completely in tart pan on rack, then chill, covered, until cold, at least 2 hours. Just before serving, remove side of pan.

Enjoy!