I went back to the drawing board and while in the grocery store I was inspired by a huge bag of limes. I'll make Key Lime Pie, I thought. But these weren't key limes, just regular limes. While talking about it with a friend she made a mistake and called it Lime Cay Pie. I liked the way it sounded and decided to rename my dessert after one of my favorite beaches. After all, this weekend would've been perfect for a trip to Lime Cay plus I'd eliminate the risk of being accosted by purists who are against using anything but Key Limes to make this dessert. I searched for a recipe and found one for Key Lime Tart in Martha's Baking Handbook. I love tarts and thought it would be more elegant and easier to slice so I went for it! Lime Cay Tart!
I ditched the crust in the book and decided to make one from ginger biscuits. The same crust I made for the Nectarine and Mascarpone Tart. I thought the ginger and lime would go well together. Perhaps it could've done with more baking because it crumbled quite a bit at the edges, affecting the look of my tart. After making the crust with processing ginger biscuits and combining the crumbs with melted butter, I baked it for 8 minutes and left it to cool.
The filling was soooo easy to make, I beat egg yolks and sugar together until pale and fluffy, then added lime zest, condensed milk and lime juice. I then filled the cooled crust and baked it for 10 minutes. Then I attempted to cover it loosely with plastic wrap but once the plastic wrap touched the top some of it stuck to it. It ruined the smooth finish of the tart :( . Oh, the simple lessons I learn while baking. I placed it in the fridge and left it to cool. I declined to make the garnish. It would take 30-40 minutes of cooking to make and I did not have the luxury of time for such a frivolous undertaking.
I tasted the tart and it was wonderful. It was tart but sweet, silky smooth and refreshing, just the thing you'd want on a nice hot day. The book suggested that it be served with sweetened whipped cream, which I also didn't bother to make but I can see why they would suggest it. Something to cut the tartness a bit. For me though, it was great without it. Had a lovely zing to it!
On Saturday my fiancé mentioned he felt for ice cream so of course I volunteered to make some for him. I chose Unbelieveably Good Chocolate Blueberry Ice Cream from Dorie Greenspan's Baking From My Home to Yours. I couldn't resist trying this recipe. The name was taunting me and I just had to know whether it did its name justice. This was my second time making ice cream but the first time I made one which contained egg yolks and had a custard that needed to be heated. Well I learned some lessons there as well, I cooked the custard into something resembling scrambled eggs twice before getting it right. But finally, on the third try I made the custard and heated it properly. Then I poured it over the chopped chocolate, stirred it until smooth and then put it in my ice cream maker. When it was almost done I added the blueberry preserves. I let the mixture freeze overnight before tasting.
The ice cream was tasty, very chocolaty and had a beautiful dark colour but unbelievably good? No. Just good. So, like the brownies and chocolate chip cookies, I'm still on the search for the perfect recipe.