Ingredients
organic sweet butter
c. organic old-fashioned rolled oats
3/4 c. organic whole-wheat flour
1 tbsp. evaporated cane juice crystals
1/4 tsp. aluminum-free baking powder
1/4 tsp. salt
1 stick sweet organic butter
2 tbsp. fresh organic lime juice
2 tbsp. ice water
3 tbsp. organic sweet butter
1 c. evaporated cane juice crystals
2 large organic free-range eggs
Grated zest of 2 organic limes
1/2 c. fresh organic lime juice
1/2 tsp. salt
3 tbsp. organic whole-wheat flour
1 c. organic milk
Preparation
Step 1To make the crust: Butter a fluted tart pan lightly with organic sweet butter.Step 2Grind the oats in a food processor for 30 seconds.Step 3Add the flour, sugar, baking powder, and salt to the oats in the processor. Pulse once to blend.Step 4Add the cold butter and pulse the machine until the mixture resembles coarse meal. Add the lime juice and pulse a few more times to incorporate the juice evenly, then add as much cold water as needed to bind the dough together. Turn the dough out onto a board and gather up all the pieces. Shape the dough into a round disk, wrap in plastic, and chill for 1/2 hour.Step 5Place the dough in the center of the tart pan and press into place with your fingers, working from the center outward until the crust is a uniform thickness all around. Chill again for 15 minutes before baking.Step 6Preheat oven to 350 degrees.Step 7To make the filling: Combine the butter, sugar, and egg yolks in a mixing bowl and beat until smooth.Step 8Add the lime zest, lime juice, and salt. Stir in the flour and milk and beat at a medium speed until smooth.Step 9In a separate bowl beat the egg whites into soft peaks that hold their shape. Fold the egg whites into the egg yolk mixture and spoon filling into the chilled piecrust.Step 10Bake until the tart is golden brown on top, about 40 minutes. Cool for at least 1 hour before serving. Leftovers keep well in the refrigerator.
