Raspberry Key Lime Tarts

Tonight in pastry class my chef instructor decided to let us do something with a little imagination. The assignment was to make 5 small tarts, however we wanted. He told us to impress him. We had four hours to complete the tarts.

My tarts are made with a sugar dough crust, in which I added some key lime zest. It adds a hint of lime flavor to the crust, as well as pretty green flecks in it! The bottoms of the crusts are spread with a thin layer of raspberry jam-cream (it's like a pastry cream, but with raspberry puree instead of eggs and stuff), then filled with a key lime cream curd. They are topped off with a fresh raspberry and some candied lime peel. I couldn't decide if I should add some chantilly cream, too, so I just left them as they were.

I ended up making ten tarts, because my first shells, I thought were over cooked. Then my second set of shells ended up looking a bit undercooked! Sigh! I had enough filling to make them all, and I'm glad I did. I really enjoy the way I could fill the square display plate with nine tarts. And everyone (including the chefs) seemed to love the tarts, so I had enough to bring some home with me after they were done tasting.

They're not perfect, and didn't come out exactly as I had planned, but I am still pretty happy with the result. I think I would have made the shells a bit thicker, around the edges at least. They're still delicious, though! Just the right amount of contrast between the raspberry and the lime. Mmmm mmmm...