Ann Amernick has a beautiful book called The Art of the Dessert and I HIGHLY recommend it! I made her lime curd tartlet as a big tart and decorated it with fruit. Next time around I will make it as tartlets as she suggests, since the curd doesn't contain any cornstarch (for a more natural taste) so it's a little gushy for an 11-incher. The dough is incredibly tender, which makes it a bit prone to tearing when you try to transfer it onto a big tart, but is perfectly manageable for a tartlet. In fact, I will listen to her exactly from now on - do as she says and start off with just 3 1/2 cups of sugar and be careful adding more - savor that beautiful tart lime flavor!
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