Key Lime Tart with Fresh Fruit

Flaky pastry tarts filled with tangy key lime custard and topped with vibrant, sweet fruit.
Key_Lime_Tart

Ingredients:

1 1/4 C flour
4 Tbsp. cold, unsalted butter, cut in cubes
1 tsp. salt
1 Tbsp. sugar
4-5 Tbsp. ice water
1/14-oz. can sweetened condensed milk
4 egg yolks
1/4 C sugar
1/8 tsp. salt
2/3 C juice from Key limes
1 tsp. Key lime zest
1 C raspberries
1 C currant berries
Edible flowers and micro herbs, to garnish

Instructions:

Preheat oven to 375 degrees F.
Place flour, butter, salt, and sugar in food processor; pulse until mixture resembles course sand. Add ice water one tablespoon at a time, until dough comes together; do not overmix. Refrigerate 15 minutes or overnight if possible.
Remove pastry from refrigeration and roll into a large round that exceeds tart pan. Mold into tart pans. Fill with pie weights and bake for 20 minutes. Remove and cool.
While pastry is in the oven, whisk together condensed milk, egg yolks, sugar, salt, lime juice, and zest. Pour into pastry and put all back into the oven at 350 degrees for another 30 minutes or until filling is slightly firm.
Remove, cool, and top with fruits in a decorative fashion.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.