INGREDIENTS

INSTRUCTIONS

LIME CURD
PREPARE AND REFRIGERATE tart shell. FOR THE LIME CURD: COMBINE THE LIME
JUICE, butter and sugar in a heavy, non-reactive pan. Place over low heat
and bring to a boil over low heat. Meanwhile, whisk the yolks in a bowl
until liquid. When the lime mixture boils, whisk half of it into the yolks.
Return the remaining lime mixture to a boil and whisk in the yolk mixture.
Whisk constantly until the mixture thickens and begins to simmer around the
edge of the pan, about 2 minutes. Pour the lime curd into a non-reactive
bowl, press plastic wrap against the surface and refrigerate up to 1 week.
TO BAKE THE TART SHELL: PREHEAT THE OVEN TO 350F and set a rack in the
middle level. Pierce the dough with a fork at 1-inch intervals. Cut a
14-inch disk of parchment or wax paper and line the dough with it, making
sure it fits flat against the side of the tart shell. Fill with dried beans
or pie weights and bake about 20 minutes, until the dough appears dull and
dry when a corner of the paper is lifted. Remove the tart shell from the
oven, remove the paper containing the weights, and return the shell to the
oven for 5 to 10 minutes longer, until it is lightly colored. Do not
overbake or the shell will be dry and tough. Cool on a rack. TO ASSEMBLE
THE TART: SPREAD THE LIME CURD evenly in the tart shell. Arrange the
strawberry slices, overlapping, in concentric or straight rows on the lime
curd. Sprinkle with confectioners' sugar immediately before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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