On a recent recon excursion, we trekked to the restaurant supply district to see what we could see.

We found that some restaurant supply stores were not interested in humoring 2 twenty-somethings wanting to poke their heads into industrial ovens. But we also found that some were happy to let us wander around and scope out the incredible equipment.

Though some suppliers only sold in bulk (like 6 dozen glasses at a time), others sold items individually as well, so we picked up some very mini tart molds. We loved making the strawberry tartlet earlier this week, but we weren’t thrilled with the dough and wanted a second attempt. I’ve always oggled over these beautiful little tarts on other blogs, so it’s very exciting to post our own version.

I’m especially pleased to report that we did not find the recipe from one specific source.  This is not to say that we invented any individual component, but we did have the sense to figure that they would accompany each other well.  Serve them to people who love lovely things.

Ingredients:
(dough)
1 1/4 cups all-purpose flour
2 tsp granulated sugar
1/4 tsp salt
7 tbsp cold butter
3 tbsp cold water

(lime filling)
3 large eggs
3/4 cup granulated sugar
1/2 cup fresh lime juice
6 tbsp unsalted butter, cut into 1/2-inch cubes
1 tsp finely grated fresh lime zest

(blackberries and glaze)
1/4 cup powdered sugar
1/4 cup water
1 tbsp fresh lime juice
2 cups blackberries

Instructions:
To make the dough, combine dry ingredients, and rub them into butter until a coarse meal forms.  Drizzle with cold water and stir until dough comes together.  Refrigerate dough for at least one hour.  To make lime filling, whisk together eggs, sugar, and lime juice.  Add butter and cook over moderately low heat, whisking constantly, until bubbles appear on surface, 8 to 10 minutes. Immediately pour through a sieve into a bowl, discarding solids. Cool to room temperature, stirring occasionally. Stir in zest, then chill, covered, at least 1 hour.  To make glazed berries, boil powdered sugar, water, and lime juice in a small saucepan over moderate heat for about 2 minutes, stirring.  Toss berries in glaze, and let cool.  Bake dough in mini tart pans for about 10 minutes with pie weights (like rice or dried beans), then an additional 5 minutes without, until tarts become a light brown.  Let tart shells cool, then fill with lime filling and top with berries.