Lime and ginger is one of those flavor combinations that, for me, never gets old. Whether it’s in cocktail or dessert form, I am here for tart lime and spicy ginger doing their thing together. Today I’ve got a luscious lime cream swirled into a gingersnap crust, and it is your new addictive summer dessert. The creamy filling is perfect for a hot summer day, and the whole thing is deceptively simple.
This weekend is a pretty crazy one, with a dance recital and a birthday party and weather so humid that my run yesterday morning felt more like a swim. I still have to put some finishing touches on a unicorn cake for a certain someone’s 7th birthday, so you’l forgive me if this post is shorter than usual.
A few things that are making me happy this week: watching kids dance their hearts out, Paddington 2, and Jeff Goldblum. One action item for the upcoming week: calling our Congresspeople and urging them to support legislation to put a stop to separating families at the border. We are better than this. And with that, enjoy some more photos of a truly delicious summer cream tart.
*Note: The crust is adapted from Epicurious, and the lime cream is adapted from Dorie Greenspan’s Baking: From My Home To Yours.
- 25 gingersnap cookies
- ¼ cup butter (4 tablespoons), melted
- 1 cup sugar
- Zest of 2 limes
- 4 large eggs
- ¾ cup fresh lime juice (from 3-4 limes)
- 2 sticks plus 5 tablespoons butter, at room temperature and cut into tablespoons
- Preheat the oven to 350°F and butter a tart pan.
- In a food processor, pulse the gingersnap cookies to fine crumbs. Pour into a bowl, add the melted butter, and use a fork to combine them until the crumbs are all moist.
- Press the mixture into the tart pan, and bake for 8 minutes. Remove from the oven and allow to cool to room temperature.
- Get your equipment ready. You’ll need a blender, a strainer, and an instant-read thermometer.
- In a medium or large heatproof bowl (make sure it will fit over a small saucepan of simmering water), rub the lime zest into the sugar until it is aromatic. Whisk in the eggs and then the lime juice.
- Set the bowl over a small saucepan filled with 2 inches of simmering water on medium heat. Make sure you have the thermometer either on hand or placed in the bowl so you can check the temperature regularly. Whisk the mixture constantly (it’s a workout, but if you don’t, the eggs will start to scramble), and continue to check the temperature. You’re looking for it to get to 180°F. When it’s getting close, the mixture will eventually start thickening up and the whisk will leave tracks. As soon as it reaches 180°F, remove the bowl from the heat.
- Holding the strainer over your blender, strain the mixture into the blender and discard the zest. Let the cream stand, stirring occasionally, until it cools down to 140°F. This should take about 10 minutes.
- Turn the blender to high. While it is running, add the butter 5 pieces at a time, scraping down the sides of the blender as you need to. Once all of the butter is in, keep the machine going for another 3 minutes.
- Pour the cream into a container, press a piece of plastic wrap against the surface so that it is airtight, and refrigerate for at least 4 hours (or overnight).
- When ready to serve, pour the lime cream into the prepared crust and smooth the top with a rubber spatula. Garnish with extra lime slices and whipped cream, if desired.