Mini Lime Pies With Glazed Berries
Serves: 3
Madilyn Boehm
1 January 1970
Based on User reviews:
46
Spice
56
Sweetness
47
Sourness
42
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
3 large
Egg3 cup
Granulated Sugar1 tbsp
Lime Juice (fresh)3 tbsps
Fine Granulated Sugar1 cup
Confectioners Sugar1 cup
WaterDirections:
1
Line 1 baking sheet with parchment paper
2
Make lime curd: Whisk together eggs, sugar, and lime juice in a 2-quart heavy saucepan until combined
3
Add butter and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of the whisk and first bubbles appear on surface, 8 to 10 minutes
4
Immediately pour through a fine-mesh sieve into a bowl, discarding solids
5
Cool to room temperature, stirring occasionally
6
Stir in zest, then chill, covered, at least 1 hour
7
Whisk together eggs, sugar, and lime juice in a 2-quart heavy saucepan until combined
8
Add butter and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of the whisk and first bubbles appear on surface, 8 to 10 minutes
9
Immediately pour through a fine-mesh sieve into a bowl, discarding solids
10
Cool to room temperature, stirring occasionally
11
Stir in zest, then chill, covered, at least 1 hour
12
Make pastry rounds: Put oven rack in middle position and preheat oven to 350°F
13
Line 1 baking sheet with parchment paper
14
Roll out dough into a 15-inch round (pastry will be thin) on a lightly floured surface with a lightly floured rolling pin
15
Cut out 18 rounds with cookie cutter and arrange 1/2 inch apart on lined baking sheet
16
Prick each round several times with a fork, then cover rounds with another sheet of parchment and weight with second baking sheet
17
Bake until rounds are pale golden, 15 to 20 minutes
18
Remove top baking sheet and parchment and transfer rounds to racks to cool
19
Sprinkle each round evenly with 1/2 teaspoon superfine sugar and carefully caramelize with a blowtorch (sugar burns easily)
20
Put oven rack in middle position and preheat oven to 350°F
21
Roll out dough into a 15-inch round (pastry will be thin) on a lightly floured surface with a lightly floured rolling pin
22
Cut out 18 rounds with cookie cutter and arrange 1/2 inch apart on lined baking sheet
23
Prick each round several times with a fork, then cover rounds with another sheet of parchment and weight with second baking sheet
24
Bake until rounds are pale golden, 15 to 20 minutes
25
Remove top baking sheet and parchment and transfer rounds to racks to cool
26
Sprinkle each round evenly with 1/2 teaspoon superfine sugar and carefully caramelize with a blowtorch (sugar burns easily)
27
Make glazed fruit and assemble desserts: Boil confectioners sugar, water, and lime juice in a 12-inch heavy skillet over moderate heat, stirring occasionally, until slightly thickened, about 2 minutes
28
Remove from heat and add berries, gently tossing to coat
29
(There will be just enough to glaze berries; they will give off a small amount of juice as they cool
30
) Cool berries 5 minutes
31
Put 1 tablespoon of curd on each of 6 plates
32
Stack 3 rounds on each plate, layering rounds with some of curd and glazed berries, then drizzle plates with some syrup
33
Boil confectioners sugar, water, and lime juice in a 12-inch heavy skillet over moderate heat, stirring occasionally, until slightly thickened, about 2 minutes
34
Remove from heat and add berries, gently tossing to coat
35
(There will be just enough to glaze berries; they will give off a small amount of juice as they cool
36
) Cool berries 5 minutes
37
Put 1 tablespoon of curd on each of 6 plates
38
Stack 3 rounds on each plate, layering rounds with some of curd and glazed berries, then drizzle plates with some syrup