Ingredients
Method
Prepare the Crust
- Prepare your pie crust from scratch and refrigerate until ready to use, or use store-bought. If making from scratch, add the zest of one lime to the dough for extra flavor
- Preheat oven to 425°F. Roll out the pie crust and fit it into a 9-inch tart pan, trimming the crust flush with the edge of the pan. If the crust tears or cracks, re-roll rather than patching — a patched crack will allow filling to leak during baking
- Prick the bottom all over with a fork. Line with aluminum foil and weigh down with pie weights, a 9-inch cake pan, or oven-safe plates
- Bake for 15 minutes, then remove the weights and foil and bake for another 5–10 minutes until the edges are lightly browned. Remove from the oven and set aside. Reduce oven temperature to 350°F
Make the Filling
- Fill a large frying pan with about 1 inch of water and bring just to a simmer. In a medium heatproof bowl, stir together the sugar and butter cubes. Set the bowl over the simmering water and stir until the butter is completely melted
- Carefully remove the bowl from the water. Whisk in the egg yolks until fully incorporated
- Whisk in the lime juice and pomegranate juice. Return the bowl to the simmering water and whisk slowly, occasionally scraping the sides, until the mixture thickens and clings to the side of the bowl when you swirl it
- Remove from the water and whisk in the lime zest
- Carefully pour the filling into the prepared crust. Bake at 350°F for 25 minutes, or until the center looks set when you gently shake the pan
- Cool completely on a wire rack before removing the outer ring of the tart pan. If needed, refrigerate after 1 hour of cooling to speed the process
Make the Whipped Cream & Decorate
- Chill your mixing bowl and beaters in the freezer for 10 minutes. Pour the cold heavy cream into the chilled bowl and beat starting on low speed, increasing to medium as it thickens, until soft peaks form
- Add the confectioner's sugar and crystallized lime packets and continue whipping to the desired consistency. Stir in a drop or two of green food coloring if desired
- Transfer the tart to your serving plate before decorating. Load whipped cream into a piping bag fitted with a large star tip (or snip a ½ inch hole in a zip-lock bag). Pipe stars in concentric circles starting from the outer edge and working inward. Alternatively, spread with a spatula
- Add a border of fresh raspberries around the edge, a candied lime slice in the center, and any additional fruit decoration as desired. Serve immediately or refrigerate until ready to serve
Notes
If your pie crust cracks when fitting it into the tart pan, re-roll it rather than patching — a patched crack will allow the filling to leak and stick to the pan during baking. Prepare all filling ingredients in advance before starting — egg yolks, lime juice, zest, and pomegranate juice all measured and ready — so the filling does not have to wait while you prep. Do not remove the outer ring of the tart pan until the tart is fully cooled or the edges may break. If the tart edges crack or break during unmolding, generous whipped cream and fresh fruit can cover any imperfections beautifully