Lime Tart with Pretzel Crust

[The Edifying Conscience]

Lime Tart with Pretzel Crust

Beware! This is very good, but very tart.

Crust: Weekend Baker, by Abby Dodge

3 1/2 c. (4 1/2 oz.) salted GF mini-pretzels
1/4 c. (2 oz.) granulated sugar
12 tbl. (6 oz.) unsalted butter, melted and cooled slightly

Have ready a 10-inch tart tin with a removable bottom. Combine the
pretzels and sugar in a food processor and process until pretzels are
medium-fine crumbs (some small chunks are okay, as they add crunch).
Add the melted butter and process briefly until the crumbs are evenly
moist. Press FIRMLY into the tart pan (I used the bottom of my marble
mortar).


Filling: Four Star Desserts by Emily Luchetti

4 large eggs
1 1/2 c. granulated sugar
3/4 c. lime juice
1 tsp. finely grated lime zest
8 tbl. unsalted butter

Fill a medium saucepan 1/3 full of water and bring to a boil.

In a medium staniless steel mixing bowl, whisk together the eggs and
sugar until smooth. Stir in the lime juice and the lime zest. Set
the bowl over the pot of water, making sure the water doesn't touch
the bottom of the bowl. Cook the mixture, whisking until thick.
Remove the bowl from the heat and whisk in the butter.

Pour the filling into the tart crust and refrigerate until cold, at
least one hour. Top with whipped cream and serve.