I have the perfect holiday treat for your holiday dinner this year.
It’s a Basil-Infused Lime Curd Tart with Cranberry Orange Compote, complete with drizzles of dark chocolate, whipped cream and more fresh basil.
Not only is it DELICIOUS but it looks like the holiday on a plate. It’s got both red, green and plenty of ooumphh for making everyone feel in the holiday spirits. It received thumbs up approval from both the Hubby and his father.
I’m not really sure why we don’t use more citrus flavors at the holidays. After all, the citrus fruits are in season, which makes them not only cheap but at their best tasting.
I’m not one of those people who overly sweetens my lime curd in my Basil-Infused Lime Curd Tart. I love the flavor of the tart lime shining through. But if you don’t like tart, add a little extra sugar to sweeten things up.
If you decide you don’t want the basil flavors, then leave them out. The tart will be delicious as just lime as well. The basil infusing just adds a little sophistication to the lime curd that your guests won’t be expecting.
I left my Basil-Infused Lime Curd Tart slightly tart and sweetened the Cranberry Orange Compote. But you could do the opposite and sweeten the tart and leaves the cranberries tart instead. It’s really up to you.
It’s all about having fun and making food the way you like it. Remember, recipes are just guidelines. There’s no absolutely right way or wrong way (Well for most things! Cooking is chemistry, so some things just won’t work done certain ways. You have to know which rules you can break and which ones you can’t. LOL).
One thing to always include in your recipes is a little love. Recipes cooked without love are never as good as ones which are.
Have fun this holiday and spread the love. We are a people in need of more love. I’m sending lots of love from my family to yours.
Basil-Infused Lime Curd Tart Topped Cranberry Orange Compote
Sweet-tart basil-infused lime curd pairs well with cranberry orange compote, dark chocolate and whipped cream in a delicious homemade tart crust.
Basil-Infuse Lime Curd
Place a 5 quart pot filled with about 2 inches of water over medium-high heat and bring to a simmer.
Combine eggs, yolks, sugar, lime juice, olive oil and basil leaves in a large metal mixing bowl. Make sure the bowl is large enough to fit over the top of the pot without sinking into it. Or use a double-boiler set.
Place bowl over the simmering water and whisk constantly until the ingredients come together into a creamy custard. Do not leave unattended or stop whisking while the bowl is over the heat or you will curdle the eggs.
Once thick, remove the custard from the heat and slowly add the cold butter, stirring until completely mixed into the curd before adding more.
Remove the basil leaves from the curd and throw away.
Place curd in the fridge for a couple of hours until completely cool. Serve cold or use in tarts, etc.
Can be frozen for up to one year without harming.
Makes enough for 1 - 10 inch tart.
Cranberry Orange Compote
Place all ingredients in a small pot. Bring to a boil before reducing to a simmer.
Allow cranberries and ingredients to simmer until cranberries have popped and liquids are reduced down until the mixture is similar to a thick jam.
Remove from the heat and set aside to cool.
Pour basil-infused lime curd into the cooled baked tart shell. Place in the fridge to cool and set, around 1 to 2 hours.
After curd is set in tart shell, gently spoon the Cranberry Orange Compote on top.
Drizzle the dark chocolate over the top of the tart and toss on the sliced basil strips.
To serve: Place slices of tart on a plate and top with whipped cream, if desired.
Keep tart in the fridge until servings.
Whisk together the milk and egg yolks.
Using a large bowl, whisk together flour, sugar and salt.
Cut the butter into small pieces and work into the flour mixture until the size of small peas, using a fork or your hands. Take care not to allow the butter to become too warm. Do not overwork or the dough will be tough.
Gently mix in the milk and egg mixture just until the dough holds together.
Form into a ball and wrap with plastic wrap.
Chill dough in the freezer for at least an hour or in the fridge for two hours or overnight.
Roll the dough to a 1/4" thick on a floured work surface or on parchment paper.
Gently place the dough into a 10" tart pan, trimming excess from the edges as you fit into the pan.
Place the tart shell into the freezer for about 20 minutes or until chilled.
Preheat oven to 375 degrees F.
Remove the tart from the freezer and prick the bottom all over with a fork.
Place a piece of parchment paper in the bottom and fill with dried beans to keep tart shell flat while baking. I sometimes skip this step and find the shell settles back flat after baking.
Bake for 15 to 18 minutes until the pastry is cooked through and slightly golden.
Remove from the oven, remove beans if used and allow the shell to cool completely before filling.