Being Honest with Myself & Lime Tart from SCRATCH!

Hi everyone! Welcome back to another episode of Nikoli's Kitchen! My sincere apologies for missing a regular episode last week but I was just out of time and not in the headspace to record, and the show requires a certain amount of honesty that I just couldn't deliver. But I'm back now with a homemade lime tart that I didn't properly plan for, so in this week's positivity segment I talk about planning in the kitchen and the need to step back and think. Then, in the featured recipe segment I break down the tart and the lime curd, as well as some plans for what I'm going to do next time. Thank you all so much for listening to the show, and don't miss next week as we talk about meatloaf & mashed potatoes!

 

Please tune into Brad at The Cinema Guys to hear all about his love of movies with Justin and the Cinemaiden! You can find it at http://wearethecinemaguys.com/. You can also listen to his healthy journey with his wife Kara at I'll Get a Burger, which is currently on hiatus, but you can find it at https://anchor.fm/illgetaburger. 

This week's promo is 2 Girls on a Bench! Tricia and Siana are amazing and hilarious! Please check them out at https://twogirlsonabench.podbean.com/!

This week's featured recipe features adaptations of the lemon curd from https://www.tastesoflizzyt.com/lemon-curd-recipe/ and the tart crust recipe from https://prettysimplesweet.com/sweet-tart-crust/.

 

Featured Recipe Timecodes

24:42 - Introduction
26:05 - Lime Curd
28:00 - Tart Crust
29:43 - Making the Lime Tart
31:11 - Changes for the Future

 

Featured Recipe for this Episode

Homemade Lime Tart!

~| Lime curd recipe is based on https://www.tastesoflizzyt.com/lemon-curd-recipe/ |~
~| Tart crust recipe is based on https://prettysimplesweet.com/sweet-tart-crust/ |~

Lime Curd

1/2 c fresh lime juice or key lime juice
1 c white sugar
6 egg yolks
1/2 t salt
zest of 2 limes
1/2 c (1 stick) of cold unsalted butter, cut into 16 equal pieces

Mix lime juice, sugar, and egg yolks together in a medium saucepan.
Place over mid-low heat and stir constantly until it starts to thicken (10-15 minutes, and do NOT follow the instructions on the blog; if you cook this at mid-high heat it will start burning within minutes, even if you're constantly stirring it).
Once it starts to thicken, take a stick blender and pulse it to get rid of any lumps and make it as smooth as possible.
Continue cooking until you can run a clear trail through the curd with your spoon that will quickly disappear. 
Remove from heat and add the zest, salt, and butter a few chunks at a time. Stir until the butter is completely incorporated.
Cool to room temperature and then transfer to a jar and refrigerate.

Tart Crust

1-1/4 c all-purpose flour
1/2 c icing sugar or 1/4 c white sugar
1/4 t salt
1/2 c cold unsalted butter, cut into 16 equal pieces
1 egg yolk
2 T heavy cream
1 t vanilla extract

Add flour, sugar, and salt into a food processor and pulse for a few seconds until combined.
Add butter and pulse until it becomes crumbly, 20-25 pulses.
Add egg yolk, cream, and vanilla extract. Continue pulsing until the dough starts to clump together, about 10-15 seconds (you don't want this to form a ball of dough in the processor- it should just be making large clumps).
Tip your dough out onto a floured work surface and form it into a ball (should be pliable but not sticky).
Flatten ball with your hand to form a thick disc (about 1" to 1-1/2", about a hockey puck in size and thickness). 
Wrap in plastic and refrigerate for at least an hour.
When you're ready to roll out your dough, remove from the fridge and let it soften for a few minutes.
Flour your work surface and roll out to an 11" circle and place into a 9" tart pan with a removable bottom.
Wrap the pan in plastic wrap and freeze for 30 minutes.

Preheat your oven to 350°.

~| The first time I ever did this, I added my lime curd to the crust and baked it for about 35 minutes at 375°. I would not recommend doing this. While it did turn out "good" in the end, I feel like the curd itself was overdone and lost some of its delicacy in the process. |~

Bake crust with pie weights for 15 minutes (the original blog recommends wrapping the crust edges in foil, but even for 35 minutes at 375° my edges didn't burn, but the shell was full the entire time so I don't know that it needs this).
Remove from oven and add your lime curd to the shell.
Return to the oven and bake for another 15 minutes. You will see some bubbling around the edges of your tart especially but remember the curd is cooked at this stage so you don't need to cook it for a terribly long time.
Remove from the oven and allow to cool. 
Refrigerate for at least two hours before serving.

 

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Guest Appearances

Tune in to December 2020's Rabbit Ears TV Podcast with Ashlee and Shawn Ennis as we talk about our love of Parks & Rec! https://www.netflixnswill.com/rabbitears/2020/12/24/parks-and-recreation

I got to channel my inner book nerd and sit down with Melissa of Brook Reading to talk about Eugene O'Neill's "A Long Day's Journey into Night!" It was split up over two episodes you can find at https://www.spreaker.com/user/brookreading/episode-124 and https://www.spreaker.com/user/brookreading/episode-125! 

I had the pleasure of heading to InSessionFilm to talk with JD and Ryan about Zack Snyder's Justice League! Check out our in-depth discussion at https://insessionfilm.com/movie-podcast-zack-snyders-justice-league-422/!

It was such a joy to go back home again and sit down with Justin and LoySauce to talk about Zack Snyder's Justice League! Tune in to the conversation at https://epicfilmguys.podbean.com/e/zack-snyders-justice-league-review-nick-returns/!

 

Credits

"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!

"Understand," and "Inspiration" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano!