Lime & Lemon Curd Tart, Toasted Coconut with Rum Sabayon

By cirql8or

Top Chef: Just Desserts, Season 1, Episode 2

Ingredients

• Pate Sucree for Tart Shell:
• 1 ½ lbs all purpose flour
• 6 oz. sugar
• 1 lb butter, chilled and cubed
• 3 egg yolks
• ¼ cup heavy cream
• Lemon Lime Curd:
• 12 yolks
• 1 ½ cups sugar
• ½ cup fresh lime juice
• ½ cup fresh lemon juice
• Zest of 4 limes
• 7 ½ oz unsalted butter
• Candied Kumquats:
• 4 cups of roughly chopped kumquats (roughly 1-1½ lbs.)
• 1 cup of water
• 2 cups of sugar
• Sabayon:
• 6 egg yolks
• ¾ cup dark rum
• 1/3 cup sugar, plus more to taste
• Drops of freshly squeezed lemon juice (optional)
• 1/2 cup heavy cream

Details

Adapted from bravotv.com

Preparation

Step 1

Pate Sucree for Tart Shell:
1. Combine flour and sugar in a stand mixer with the paddle attachment. Add butter until it breaks down to pea size pieces. Combine yolks and cream. Add to mixture until combined. Form into a disk, wrap with plastic wrap and chill in fridge.
2. Once chilled roll and fill a 9in tart shell. Freeze. Preheat oven to 350. Fill shell with pie weights and bake until light brown.
Lemon Lime Curd:
1. In a medium sized bowl whisk the yolks, sugar, juices and zest. Place over a pot of simmering water and whisk periodically until thickened. Strain, then whisk in butter until melted and combined. Chill.
2. Fill tart shell with curd. Bake at 300 until filling is set. Chill
Candied Kumquats:
1. With a pairing knife roughly chop the kumquats. Discard any seeds you can that are easy to get too, but they're edible so don't fret if some get chopped up or stay in the fruit.
2. Heat the water and sugar over high heat until it comes to a boil. Simmer for 4 minutes. Add the kumquats and simmer for 10 minutes.
3. Drain the kumquats through a sieve set over a bowl. Return the syrup to the pan and simmer for 5 minutes to reduce the syrup. Combine the kumquats and 1/4 cup of the syrup together.
Sabayon:
1. Whisk yolks, rum and sugar with lemon juice in a bowl over a pot of simmering water. Whisk until thickened. Cool over an ice bath.
2. Whip cream to soft peaks and fold into mixture.