Ingredients
organic sweet butter
1cuporganic old fashioned rolled oats
¾cuporganic whole wheat flour
1tbspevaporated cane juice crystals
¼tspbaking powder,aluminum-free
¼tspsalt
1sticksweet organic butter
2tbspfresh organic lime juice
2tbspice water
3tbsporganic sweet butter
1cupevaporated cane juice crystals
2large organic free range eggs
2organic lime zest,grated
½cupfresh organic lime juice
½tspsalt
3tbsporganic whole wheat flour
1cuporganic milk
Preparation
Butter a fluted tart pan lightly with organic sweet butter. Grind the oats in a food processor for 30 seconds. Add the flour, sugar, baking powder, and salt to the oats in the processor. Pulse once to blend.
Add 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 30 minutes.
Place 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.
Preheat oven to 350 degrees F.
Combine the butter, sugar, and egg yolks in a mixing bowl and beat until smooth. Add the lime zest, lime juice, and salt. Stir in the flour and milk and beat at a medium speed until smooth.
In 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.
Bake until the tart is golden brown on top. This will be about 40 minutes. Cool for at least 1 hour before serving. Leftovers keep well in the refrigerator.
