1 large Egg Yolk
2 tablespoons Heavy Cream
1/2 teaspoon Vanilla Extract
1 1/2 cups All Purpose Flour; plus more as bench flour
3/4 cup Confectioners' Sugar
1/4 teaspoon Table Salt
10 tablespoons Unsalted Butter
To make the Pâte Sucrée: In a small bowl, beat together the Egg Yolk, Cream, and Vanilla until well mixed. In a food processor, pulse the Flour, Confectioners’ Sugar, and Salt until just mixed. Transfer to a large bowl, add the Butter, and toss with your fingers until each Butter cube is coated. Return it to the food processor and pulse until the mixture is sandy with just a few pea-size Butter pieces left. Pulse while adding the Egg Yolk mixture, then process just until the dough forms a ball. Form into a 1-inch-thick disk, wrap tightly in plastic wrap, and refrigerate for 1 hour.
On a lightly floured surface with a lightly floured rolling pin, roll the dough into a 12-inch round. Carefully transfer to a 9-inch tart pan with a removable bottom. Trim the edge flush with the rim of the pan by running a paring knife around the top. If the dough has torn at all, patch the tears or holes with the scraps. Freeze until firm while you heat the oven.
Preheat oven to 350°F.
Line the dough with parchment paper, then fill with baking beans. Bake until the dough is dry to the touch, about 15 minutes. Very carefully remove the paper with the beans. Bake again until the crust is really brown, about 25 minutes.
Transfer the pan to a wire rack and cool.
1/2 pound Blueberries
1/2 pound Raspberries
To make the Berry Curd: In a stand blender, purée the Blueberries and Raspberries until completely liquid and very smooth (alternatively, use a juicer) and strain through a fine mesh sieve. You should yield 1 1/2 cups liquid - if not - repeat with more Berries (equal parts.) Discard the solids.
1 teaspoon Unflavored Gelatin
2 tablespoons Fresh Lemon Juice
In a small bowl, sprinkle the Gelatin over the 2 tablespoons of Lemon Juice and let stand to soften, about 5 minutes.
8 large Egg Yolks
1 1/4 cup Granulated Sugar
1 tablespoon Lemon Zest
3 tablespoons Fresh Lemon Juice
Meanwhile, in a medium bowl, beat the Egg Yolks with the Sugar until well mixed. In a medium saucepan, combine the Lemon Zest, Berry Juice, and remaining 3 tablespoons of Lemon Juice. Bring to a simmer over medium-high heat; remove from the heat. Whisk a few spoonfuls into the yolk mixture. Continue whisking and adding a few spoonfuls until the bottom of the bowl is warm. Whisk the remaining hot juice into the yolk mixture.
2 tablespoons Butter
Return the juice-yolk mixture to the saucepan and cook over low heat, stirring continuously, until it registers 160°F and has thickened, about 10 minutes. Stir in the softened Gelatin until it melts. Strain through a fine-mesh sieve into a bowl with the Butter. Stir to incorporate. Transfer into the cooled crust and spread into an even layer.
Refrigerate until set, at least 4 hours and up to overnight.
Cut into wedges and serve at room temperature with Meringues.
To make the Lime Meringues: Preheat the oven to 250°F. Line three baking sheets with parchment paper. Using a 1 1/2-inch round cookie cutter or stencil, trace circles on the parchment paper, spacing them 1/2-inch apart. Flip the parchment paper over. You should be able to see the circles through the paper.
6 large Egg Whites
1/4 teaspoon Cream of Tartar
In the bowl of an electric mixer fitted with a whisk, combine the Egg Whites and Cream of Tartar. Beat on medium-high speed until soft peaks form.
1/2 cup Superfine Sugar
With the mixer running, gradually add the Sugar. Continue beating, stopping to scrape the sides and bottom of the bowl occasionally, until stiff peaks form, about 2 minutes.
1 teaspoon Lime Zest
1 tablespoon Lime Juice
1/8 teaspoon Table Salt
Pinch the mixture between your fingers. If you feel the grit of the Sugar, you have more work to do. Just keep beating until the Whites are stiff and the Sugar completely dissolved. Add the Lime Zest, Juice and Salt and continue beating until shiny.
Fill a pastry bag fitted with a small plain tip with half of the meringue batter. Using the circles on the parchment as a guide, pipe 1 1/2-inch rounds. Start from the outside edge and spiral in, ending by lifting the bag up to create a happy little spiral. Repeat with the remaining batter.
Bake until cream colored and dry to the touch, about 40 minutes, rotating sheets halfway through.
Transfer the pans to wire racks and let cool. Serve immediately.
1. Let the lemon bloom in the gelatin.
2. Because there’s high pectin in the blueberries, not as much gelatin is needed.
3. Blind bake a homemade cookie crust (or a pre-made crust) before baking the curd in the crust.