---

Blueberry Lime Chiffon Tart
by Chef Stephan Sands

The union of fresh blueberries and tangy lime-chiffon are combined in a pate' sablee ( a sweet
cookie style) crust producing a cool summer tart that can be made up to 8 hours ahead
of serving time.

Crust (pate' sablee):

8 oz. All purpose Flour
6 oz. Butter (unsalted-at room temperature)
1 lrg. Egg (beaten)
5 tbs. Sugar
1 1/2 tsp. Grated Lime Zest
1/4 tsp. Salt
1 1/2 tsp. Vanilla (more can be added to taste)

Filling:

1 1/2 tsp. Gelatin (unflavored)
2 tbs. Cold Water
1/2 Cup plus 1 tbs. Sugar
1/4-1/3 Cup Fresh Lime Juice
2 lrg. Eggs, Separated, Room Temperature
2 tsp. Grated Lime Zest
1-2 Pints Fresh Blueberries (same some out for garnish)
Lime Peel Julienne- Garnish

Procedure:

FOR CRUST:
Preheat Oven to 400 degrees F.

Mix flour, lime zest, sugar, and salt in the mixer. Add the butter and
mix on the slowest speed- beat the egg and add in the vanilla (to taste).
Add in just enough of the egg/vanilla mixture so the dough comes together.
When the dough forms together (in a ball)- STOP the mixer and stop adding
liquid as the dough comes together- form into a disk and refrigerate to
let it rest.

Remember to keep the work surface cold when rolling out the dough 
(place a bag of ice on the work surface). Once the dough has rested
(30-45 minutes) place it on the cold floured surface and roll out the
dough to fit the tart pan (10" with removable bottom) to thickness of 
1/8-1/4 inch. Trim the edge, leaving 1/2 inch overhang. Press the overhang 
1/4 inch above the rim of the pan. Line the tart pan with parchment
paper (or foil) and fill with dried beans or pie weights. Bake in a 
400 degree oven  for about 10 minutes- remove dried beans or pie 
weights and foil and bake until crust in golden brown- about 15-20
minutes. Allow to cool on a rack.

FOR FILLING:

Sprinkle gelatin into a ramekin and add 2 TBSP cold water to the gelatin.
Allow to stand for 10-15 minutes to completely hydrate the gelatin- then 
place the ramekin in some simmering water and stir until gelatin is 
dissolved. Remove from simmering water.

Stir 1/2 cup sugar, lime juice, egg yolks and 2 teaspoons lime zest in a 
double boiler over simmering water (from above) until it is hot to the touch,
about 4-5 minutes- DO NOT BOIL. Add liquified gelatin mixture and stir well 
to blend. Transfer to a mixing bowl and place in an ice bath. Stir until 
the mixture thickens and begins to coat and mound on the back of a spoon,
about 4-5 minutes. Remove from the ice bath. In a mixer, beat the egg
whites until they just begin to form a peak and add the remaining 1 TBSP
of sugar. Continue beating to the soft peak. With a spatula, mix in 1/2 of 
the egg whites to soften the lime mixture. Fold in the remaining 2/3 of the
egg whites.

Spread the blueberries to cover the bottom of the tart shell. Immediately
spoon the lime filling over the berries, covering completely and chill 
until set, at least 3 hours and up to 8 hours.
OPTIONAL: Whip some heavy cream, adding some sugar and vanilla (to taste)
and spoon into a pastry bag fitted with a medium star tip. Pipe cream
decoratively around the edge of the tart and garnish with additional 
berries and lime julienne.