Caramelized Lemon-Lime Tart

By cuznvin

Serving Size: 8
Whenever Whoopi Goldberg or Dabney Coleman comes to our restaurant, we know that we have to reserve a quarter of this tart for each of them. Dabney likes with ice-cold milk, but Whoopi just eats it alone.

Ingredients

• Ingredients
• 1/2 Pate Sucre (see separate recipe)
• 4 whole eggs
• 4 egg yolks
• 1 cup plus 2 tablespoons sugar
• 2/3 cup lemon juice
• 2/3 cup limejuice
• Zest of 2 small lemons
• Zest of 2 small limes
• 6 oz. soft butter, cut into small pieces

Preparation

Step 1

1. Roll out the pate sucre to a circle to about 1/4 inch thick and large enough to slightly cover a 9 inch metal tart pan. Fit the dough into the pan and trim the edges. Line the bottom and sides of the shell with parchment. Fill the lining with dried beans or rice and bake in the oven for 20 to 25 minutes. Cool and remove the beans and lining. Return the shell to the oven and bake until golden brown, 5 to 10 minutes longer.
2. In a large metal bowl, whisk together the whole eggs, egg yolks, 1 cup sugar, lemon and lime juice, and zests. Set over simmering water and continue to whisk until the mixture is very thick, about 10 minutes.
3. Turn off the flame and whisk in the butter, a few pieces at a time. (You don't want the mixture to cool down before all the butter is incorporated). Strain the filling into a bowl. Scrape into the baked tart shell and smooth with a metal spatula. Cool and then refrigerate until firm, 3 to 4 hours, up to overnight.
4. Sprinkle the remaining 2 tablespoons of sugar evenly over the top of the filling. With a propane blowtorch, caramelize the sugar. (This can be done under the broiler, being careful not to burn the sugar topping). Refrigerate the tart for at least 30 minutes. Or if desired, eliminate the 2 tablespoons of sugar and arrange circles of raspberries on top of the tart. Sift a little powdered sugar over the berries just before serving.
Sugar Dough
Serving Size: Makes about 1 1/2 pounds or two 9-inch tart shells
Ingredients
2 1/3 cups cake or pastry flour
1/3 cup sugar
1/2 pound (2 sticks) unsalted butter, chilled, cut into small pieces
2 egg yolks
1 or 2 tablespoons heavy cream
Directions
1. In a food processor fitted with the steel blade, combine the flour and sugar. Add the butter and process until the texture resembles fine meal.
2. In a small bowl, whisk together the yolks and 1 tablespoon of the cream. Scrape into the machine and process until a ball begins to form, using the additional tablespoon of cream, if necessary. Remove the dough from the machine, and on a lightly floured surface, press down into a circle. Wrap in plastic wrap and refrigerate for at least 1 hour.
3. Use as needed.