Recipe for cooking dessert tostada with lime curd
Recipes from Mexico :: Mexican Desserts
Tortilla Shells
6 flour tortilla shells (see Food Preparation section)
3/4 c. whipping cream
1 c. Lime Curd
3 Tbsp. semisweet chocolate curls
Fresh strawberries
In a small bowl, beat whipping cream to soft peaks. In another bowl, stir Lime Curd until smooth; fold into whipped cream. Use, or cover and chill overnight.
Place tortillas on dessert plates; spoon about one-third c. of the Lime Curd into each. Sprinkle and distribute with chocolate and garnish with strawberries. To eat, break off chunks of the tortilla to scoop through filling.
Lime Curd
4 to 5 large Mexican limes
1 egg
3 egg yolks
1 c. sugar
4 Tbsp. unsalted butter, cut into pieces
Remove green skin (zest) from 2 of the limes. Scrape off any bitter white pith left on the zest. Place the zest in a small saucepan. Add enough boiling water to cover and blanch over high heat for 1 mins. Drain and pat dry on paper towels. Finely chop the zest.
Halve and squeeze enough of the limes to produce 1/2 c. lime juice.
In a small bowl, beat together the whole egg and egg yolks.
In a small, heavy non-reactive saucepan, combine the lime juice, zest and sugar. Stir to partially dissolve the sugar. Add the egg mixture and the butter. Cook over low heat, stirring until the mixture thickens enough to coat the back of a spoon, about 20 mins. Do not let the mixture boil. It will thicken as it cools. Strain the curd into a clean, dry heat-proof jar, cover with wax paper and cool. Cover the jar and refrigerate until chilled. Keeps very well if refrigerated.
