Lime-Pistachio Tart
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Martha Stewart Living, March Spring 2007
- Yield Serves 12
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Ingredients
For the Dough
- 1 cup shelled raw unsalted pistachios, half coarsely ground and half finely ground
- 1 3/4 cups all-purpose flour, plus more for dusting
- 3/4 cup plus 1 tablespoon confectioners' sugar
- 1 1/2 teaspoons coarse salt
- 1 tablespoon finely grated lime zest (about 2 limes)
- 1/2 cup (1 stick) cold unsalted butter, cut into 1/4-inch pieces
- 1 large egg yolk plus 1 large egg
For the Filling
- 1 cup whole-milk ricotta cheese
- 2 cups sugar
- 20 large egg yolks plus 2 large eggs
- 6 tablespoons finely grated lime zest, plus more for garnish, plus 2 cups fresh lime juice (about 12 limes)
- 1 cup (2 sticks) unsalted butter, cut into 1/2-inch pieces
- 1 3/4 cups mascarpone cheese
Directions
- 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. Gradually draw flour mixture into center, kneading until combined. Shape dough into a disk. Wrap in plastic, and refrigerate overnight (up to 3 days).
- Start the filling: Place ricotta in a sieve lined with cheesecloth, and set over a bowl. Cover, and refrigerate overnight.
- Prepare an ice-water bath; set aside. Whisk sugar, yolks, and eggs in a large heatproof bowl. Whisk in lime zest and juice. Set bowl over a pan of simmering water. Cook, whisking occasionally, until thick, about 30 minutes.
- 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. Refrigerate overnight (up to 3 days).
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Preheat oven to 325 degrees. 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.
- 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.
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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. Beat 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.
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This recipe should be given in three steps. The crust, the curd filling and the ricotta/mascarpone filling. With ingredients and steps for each. From experience (I'm 100% Italian) the ricotta NEEDS eggs to hold together when baking *see Penelope?
+I+just+did+not+have+good+luck+with+this+recipe.++The+lime+curd+never+thickened...and+this+was+alot+of+steps....I+may+give+it+one+more+shot+later...but+who+knows...after+sperarating+20+eggs...+juicing+12+limes+and+then+rinding+them.....I+need+assured+success+for+that+kind+of+work.
So which is it??!! 20 (twenty) egg yolks, or 2 (two)?? BIG difference...
Nj
So which is it??!! 20 (twenty) egg yolks, or 2 (two)?? BIG difference...
Nj
There are issues with this recipe the amount of eggs and lime juice will give you a tart portion that fills almost the entire crust not just a small portion as shown in the picture. I spent a ton of money on the ingredients only to have to throw the whole thing out. martha you should look at this reipe as its not protioned properly. I would says its 2 egg yolks and 2 Tbsp of lime juice to make that small amount of curd.
How do you know which sugar and which eggs to use for which part of the recipe?
Delicious! Full of tart goodness. I started making this on a Tuesday (the dough), Wednesday (the lime curd, and strained the ricotta) and assembled on Thursday for serving Friday evening. Give dough ample time to come up to room temperature. Nice crust texture; a good counterpoint to the lime-y tartness of the fillings, but the pistachio flavor was a bit overpowered. That was ok, as the texture and color were good. Keep chilled after serving, as it "melted" a bit when sitting out at the party.