Lime-Pistachio Tart

By swarta

Ingredients

• Dough:
• 1 cup shelled raw unsalted pistachios, half coarsely ground and half finely ground
• 1 3/4 cup all-purpose flour, plus more for dusting
• 3/4 cup confectioner's sugar
• 1 tablespoon confectioner's sugar, combined with above
• 1 1/2 teaspoon coarse salt
• 1 tablespoon (about two limes) finely grated lime zest
• 1/2 cup (1 stick) cold unsalted butter, cut into 1/4 inch pieces
• 1 large egg yolk
• 1 large egg
• Filling:
• 1 cup whole-milk ricotta cheese
• 2 cups sugar
• 20 large egg yolks
• 2 large eggs
• 6 tablespoons finely grated lime zest, plus more for garnish
• 2 cups fresh lime juice
• 1 cup unsalted butter, cut into 1/2-inch pieces
• 1 3/4 cup mascarpone cheese

Preparation

Step 1

1. Make the dough: Whisk together nuts, flour, sugar, salt, and lime zest in a large bowl. Using your fingertips, work in butter until the largest pieces are the size of peas; make a well in center. Whisk yolk and egg in a small bowl, and pour into well. Wrap in plastic, and refrigerate overnight.

2. Start the filling: Place ricotta in a sieve lined wiht cheesecloth, and set over a bowl. Cover and refrigerate overnight

3. Prepare an ice-water bath; set aside. Whisk in lime zest and juice. Set bowl over a pan of simmering water. Cook, whisking occasionally, unil thick, about 30 mi utes.

4. Remove from heat. Add butter, a few pieces at a time, whisking until smooth after each addition. Pour through a fine sieve into a bowl set in ice-water bath. Place plastic wrap directly on surface of lime curd. Let cool. Refridgerate overnight.

5. Preheat over to 325oF. Let dough come to room temperature; roll out on a lightly floured surface to 1/4 inch thick. Fit dough into a 10-by-3 inch springform pan, pressing and patching so that dough reaches 2 inches up sides of pan. Line with parchment; fill with pie weights or dried beans. Chill in freezer 15 minutes.

6. Bake crust 30 minutes. Remove pie weights and parchment. Bake until edge of crust is golden brown and inside is pale golden brown, 15 to 18 minutes. Let cool slightly on a wire rack. Remove sides from pan; and transfer crust to rack to cool completely.

7. Assemble tart: Spread 2 1/2 cups lime curd over crust. Put ricotta and mascarpone into the bowl of an electric mixer fitted with the whisk attachment. Best on high speed until thick, about 5 minutes. Reduce speed to low. Beat in remaining lime curd. Raise speed to high, and beat 3 minutes. Pour over lime curd in crust, spreading evenly with an offset spatula; gently shake to remove any air bubbles. Refrigerate, uncovered, overnight. Garnish with zest before serving.