TWD - Smoothest, Silkiest, Creamiest, Tartest Lime Tart

This week's Tuesday with Dorie recipe is Smoothest, Silkiest, Creamiest, Tartest Lime Tart.  As the name of this dessert indicates, it is a lime tart filled with a strongly tart lime filling, that has been strained of zest and any lumps and bumps from the cooking process to make it smooth.  

The ingredient which makes this tart smooth and silky is the very thing that I did not like - butter.  Lots of it.  The filling comprises a custard made from lime-zest flavoured sugar, eggs and lime juice.  Once the custard is sieved,  a lot of butter is mixed in.  From my perspective, it gave the tart a greasy, buttery mouth-feel, a little like Swiss meringue buttercream, and that put me off.

The tart case is made from Dorie's sweet tart dough, which as always I just pressed into the tart pan rather than rolling it, just because it is easy.  Dorie says that using all of it via the pressed in method will make the tart case thick, but I don't care - can you get too much of a good thing?

I haven't had any taste-testers for this tart yet (after all, I may be the only one who thinks the filling is too buttery).  However, sadly, my dislike of the buttery mouth-feel and the exorbitant cost of limes ($20/kilo) means that this tart will not be a repeat in my kitchen.

 To see what the others made this week and what they thought of it, visit the LYL section of the TWD website.