Persian Lime Tart — Foster's Supermarket
Persian Lime Tart

by Chef Aaron Molloy

I have had a passion for citrus pies and tarts since I was a little kid. A farmer I know in Savanah recently introduced me to Persian Limes, they are tiny and sweet with a very unique flavor.

Makes 4 tarts


1 cup white sugar plus 1 Tbsp
8 egg yolks
1/4 cup Persian lime juice
1/2 tsp lemon zest
8 egg whites
1/4 unsalted butter cubed
1/2 tsp cream of tar tar

2.5 cups all purpose flour
1 teaspoon salt
2 tbsp sugar
1.5 sticks curry cold unsalted butter
1/2 cup frozen vegetable shortening
1/4 cup cold vodka
1/4 cup cold water
1 cup slivered almonds


Start with the filling, in a double boiler, melt butter, and add about half the sugar, add Persian
lime juice, add 6 egg yolks, and 2 egg whites start to gently whisk the ingredients for about 7-10
minutes until the mixture starts to thicken up, but still able to pour. Set aside. Can adjust the
sweetness to taste.

In a mixer with a dough hook, reserving half the butter add the rest of the ingredients to the mixing bowl blend at low speed. Start to add the butter a few chunks at a time. Mix on low for about 1.5 minutes.

Remove from the bowl, place on a well flowered counter top, roll out dough to about 1”think and fold, then fold the other way, repeat this process several times.

Wrap in cling film and place in the fridge for at least 2 hours. Remove from fridge and bring back to well floured counter top, split into 4. Roll out into 4 8” rounds, firmly press slivered almonds into crust.

Flip dough over and place into well greased tart molds with the almonds facing down.

Gently push the dough into the sides of the tart mold, at the same time cutting the excess dough off.

Using a fork poke at least 15 times into the bottom of each tart. Heat your oven to 325, and bake the crusts for 15 minutes or until golden brown, set aside and let cool.

In a mixer add the remaining egg whites and the cream of tar tar, ensure the mixing bowl is very
dry and clean. Mix at medium speed until you reach soft peaks, then add the sugar.

Remove cooled pie crusts from molds, fill with lime curd and let set in the fridge for at least an
hour. Fill a piping bag with the meringue mixture and pipe little peaks all over the tops of the tarts, if you have a torch you can pass over the tarts and darken the peaks, if not, turn your oven on broil, and place tarts in your oven for about 15-20 seconds to brown the tips of the peaks.

Enjoy !