I must say, the heat and humidity was a major foe to our beloved cream cheese frosting over the weekend, but the red velvet cake for Richelle's second bridal shower arrived to the party in style and grace. Keeping with her theme of pinks and flowers, we added edible flowers, impatiens, for extra pizazz!!
Tuesday, August 17, 2010
Looking to make something with a "wow" factor?? This lime tart with fresh blackberries and blueberries is a must try!! The difficulty factor is low, and the presentation factor is beyond words! The final product is simply beautiful, not to mention totally tasty!!
Lime Tart with Blackberries and Blueberries
3 large eggs
3 large egg yolks
1 cup sugar
3/4 cup fresh lime juice
6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces
2 6-ounce containers fresh blackberries
1 6-ounce container fresh blueberries
1 tablespoon blackberry jam
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup sugar
1 large egg yolk
1 1/4 cups all purpose flour
1 large pinch of salt
For lime curd: Set fine metal strainer over medium bowl and set aside. Whisk eggs, egg yolks, and sugar in another medium metal bowl to blend. Whisk in lime juice. Set bowl over large saucepan of gently simmering water (do not allow bottom of bowl to touch water). Whisk constantly until curd thickens and instant-read thermometer inserted into curd registers 178°F to 180°F, about 6 minutes.
Immediately pour curd through prepared strainer set over bowl. Add butter to warm strained curd; let stand 1 minute, then whisk until blended and smooth. Press plastic wrap directly onto surface of curd, covering completely. Refrigerate until cold, about 4 hours.
DO AHEAD: Lime curd can be made up to 2 days ahead. Keep chilled.
For crust: Using electric mixer, beat butter and sugar in medium bowl until well blended, 1 to 2 minutes. Add egg yolk; beat to blend. Add flour and salt and mix on low speed until mixture resembles large peas. Using hands, knead in bowl just until dough comes together.
Transfer dough to 9-inch-diameter tart pan with removable bottom. Break dough into pieces, then press dough evenly up sides and onto bottom of pan. Cover and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Preheat oven to 350°F. Uncover crust and bake until golden brown, about 30-35 minutes. Cool completely in pan on rack.
For topping: Remove sides from tart pan and place crust on plate. Spread lime curd evenly in baked crust. Arrange blackberries in 2 concentric circles just inside edge of tart. Mound blueberries in center of tart. Place jam in small microwave-safe bowl. Heat in microwave until jam is melted, about 15 seconds. Whisk to loosen and blend, adding water by teaspoonfuls if thick. Brush jam over berries.
DO AHEAD: Tart can be made up to 8 hours ahead. Chill uncovered.
Behind the apron tip:
Pressing plastic wrap directly onto the surface of the lime curd prevents a film from forming as the custard chills. Brushing the berries with a little blackberry jam gives the fruit topping a shiny, pastry-shop finish :)
Thursday, August 12, 2010
We made our this beautiful red velvet cake for Ken and Linda's 30th wedding anniversary surprise party. Filled with strawberries and blueberries, we decided to put some blueberries on top for a festive bouquet! Congratulations to the happy couple!! xoxo