How was your Thanksgiving? I felt it was too fast all the buildup and then it was here and now gone. I was overwhelmed with the amount of work I had from school and the commitment to make a big thanksgiving lunch. Yes, we are big on Thanksgiving lunch partially because Panduka work to retail and he needs to get to work so lunch work great for us. This year I baked a turkey. I know I did not post any meal plans beforehand. I did the things as I went along the planning well that’s me.
However I was very good at panning the desserts for Thanks giving because it was my favorite part of the whole meal. Here it is how it goes…
Key Lime Custard Tart
Two Layer Pumpkin Cake with Cream Cheese Frosting
Here is my recipe for the Key Lime Custard Tart; my son was practically the guardian angel of this tart. He said he LOVED it and I believe him because did not get to try it.
¾ cup (1 ½ sticks) unsalted butter cut into small cubes
1/3 cup confectioner’s sugar
1 teaspoon freshly grated lime zest
¼ teaspoon sea salt
1 ½ cups all purpose flour plus extra for dusting
6 large eggs
1/3 cup heavy (whipping cream)
1 cup granulated sugar
2 teaspoon freshly grated lime zest
2/3 cup fresh lime juice
1-2 limes cut into paper thin rounds for decoration
confectioner’s sugar for dusting
To make the crust I used the food processor, first add all your dry ingredients and lime zest pulse it few times. Add the cubed butter and pulse it until it is coarse grain. Do not over pulse it key to perfect dough scrape it out make it into a disc and refrigerate it for at least 30 minutes.
Transfer the dough into lightly floured surface dust the top of the dough and the rolling pin and roll it into a 12-inch round about 1/8 thick. Transfer the dough into a 10-inch fluted tart pan key here is roll it on to your rolling pin this will make the transfer much easier. Line the dough with foil and place pie weights and bake it for 20 minutes 350 F. Carefully remove the foil and bake it for another 5 minutes until the crust is dry not moist. Reduce the temperature to 300F.
To make the filling, in a large bowl whisk the eggs add cream, granulated sugar, lime zest, and lime juice. Whisk until well combined. Carefully fill the tart shell. Bake the tart for about 30 minutes. Turn the oven off and without opening the door; leave the tart undisturbed for 30 minutes longer. Refrigerate until well chilled, for at least 2 hours. Before serving arrange the lime slices around the tart edge and dust the top of the tart with confectioner’s sugar. Slice it into wedges and serve.
Quote of the day “Stop an argument in your mind before opening your mouth”