Phenomenal Phoods

Tequila Lime Fruit Tarts

Ingredients:

For the crust

• 1/2 cup powdered sugar
• 1 1/2 cups flour
• 3/4 cup butter (1 1/2 sticks, softened)

For the filling

• 4 egg yolks (save the egg whites if you are making the macarons)
• 1/2 cup lime juice
• Zest of 2 limes
• 2/3 cup sugar
• 5 Tablespoons butter (softened)
• 2 ounces white chocolate
• 1 cup heavy whipping cream
• 1/2 cup sugar
• 1 teaspoon vanilla

For the glaze

• Zest of 1 lime
• 1/2 cup sugar
• 1/4 cup lime juice
• 1 Tablespoon tequila

To assemble the fruit tarts

• 1 cup blueberries
• 1 mango (peeled)
• 1 ounce white chocolate (chopped, or use a peeler to create shavings)

Instructions:

For the crust

1. Preheat oven to 350 degrees F.
2. Combine all ingredients in a food processor until the mixture forms a ball.
3. Press mixture into whatever tart pan you are using. This recipe makes a 12-inch tart, or you can make mini tarts. I used 5, 4-inch tart papers.
4. Bake at 350 degrees F. for 9-12 minutes or until the edges are just starting to brown. It took about 9 minutes for the smaller tarts. Cool completely before adding the filling.

For the filling

1. Heat about an inch of water to boiling in a double boiler. If you are like me and don't have one, just heat it up in a saucepan with a stainless steel mixing bowl over it.
2. In your double boiler or mixing bowl, whisk together the egg yolks, lime juice, lime zest and 2/3 cup of sugar until combined.
3. Whisk continuously over the heat for about 10 minutes until the mixture thickens. It should be a texture similar to a hollandaise sauce. Make sure to keep whisking the whole time to prevent the eggs from scrambling. You'll end up with one really strong arm.
4. Remove from heat and add the butter, 1 tablespoon at a time, stirring until melted and combined.
5. Let the lime curd cool a bit and then place plastic wrap over the top of it so it is touching the curd to prevent a skin from forming. Refrigerate for 10 minutes or so to let it set up.
6. Meanwhile, melt the white chocolate in the microwave in 20 second increments, stirring between each. Set aside to cool.
7. Beat the whipping cream, sugar and vanilla together with a mixer until soft peaks form. Add the melted white chocolate and continue beating until stiff peaks form, being careful not to overbeat and curdle the cream. You can skip the white chocolate if you like - it helps cut the tang of the lime a little bit but is not 100% necessary.
8. Fold the whipped cream into the lime curd until combined and spread the mixture into the prepared tart shells.
9. Refrigerate tarts until ready to assemble.

For the glaze

1. Combine all ingredients in a small saucepan over medium heat. Bring to a boil.
2. Reduce heat to low and simmer for about 10 minutes until thick and syrupy. Let cool before glazing the tarts.

To assemble the fruit tarts

1. You can arrange the mango however you like by chopping or slicing it and arranging the pieces. I made the roses by slicing the mango lengthwise around the core (just lookup a video of how to slice a mango - it's easier to see than to try and describe the best way to slice it). Then I sliced it into thin pieces. Take 1 slice and roll it up as tightly as you can, pressing it into the tart wherever you like. Then start to place other slices around the outside to create a rose shape, however large you like.
2. Scatter blueberries around the arranged mango, leaving a little bit of blank space on the tart. If you are making the macarons, you will want a little more space.
3. Brush the tops of the fruit with the tequila lime glaze.
4. Arrange macarons on top of the tart, if using.
5. Cover the remaining space on the tart with the white chocolate.