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Get the Recipe: A Giant Key Lime Curd Pop Tart

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Ingredients

For the Key Lime Curd

  • 1/4 cup (2 fluid ounces) freshly squeezed and strained key lime juice
  • 5 tablespoons granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • a pinch of kosher salt
  • 6 tablespoons (3/4 stick // 3 ounces) cold unsalted butter, cut into 1-inch cubes

For the Pop Tart

  • 1 large egg white
  • 1 teaspoon water
  • 2 puff pastry sheets, see baker's notes
  • 1 recipe key lime curd, see baker's notes

Equipment

  • a candy thermometer (preferably digital)
  • an immersion blender

Instructions
 

For the Key Lime Curd

  • In a large glass bowl (see baker's notes), whisk together 1/4 cup key lime juice, 5 tablespoons granulated sugar, 1 large egg, 1 large egg yolk, and a pinch of kosher salt. Nestle the bowl on top of a sauce pot filled with water to create a double boiler — make sure the bottom of the bowl does not touch the water. Place the pot over medium heat and cook the mixture, whisking constantly, until the mixture thickens and registers 172 (F) on a candy thermometer. Once the mixture is ready, it should be able to coat the back of a wooden spoon and your whisk should leave a clear trail through the curd.
  • When the curd is ready, remove mixture from heat. Let cool to 140 (F) on a wire rack, whisking occasionally to release heat.
  • When the curd has reached 140 (F), add 6 tablespoons unsalted butter, a few cubes at a time, and use an immersion blender (see baker's notes) to blend until the butter dissolves completely after each addition. This will take longer than you think it will, and the cream will start to turn into a pale yellow with a thick, opaque texture.
  • Once all the butter is added, allow the curd to cool to room temperature before placing plastic wrap directly on the surface of the cream (to prevent a sin from forming). Refrigerate until well chilled, at least 2 hours.

For the Pop Tart

  • Center a rack in the oven and preheat to 400 (F). Line a half sheet pan with parchment paper and set aside. In a small bowl, whisk together 1 large egg white and 1 teaspoon water until well combined and set aside.
  • Roll out two puff pastry sheets on a lightly floured surface and use a sharp knife to slice each sheet into a rectangle approximately 9 x 13-inches wide. Transfer one of the rectangles to the prepared sheet pan and use an offset spatula to spread key lime curd across the rectangle, leaving a border of around 2 inches around the edges. Carefully transfer the second piece of puff pastry over the key lime curd, creating a key lime curd sandwich between the two puff pastry sheets. Use a lightly floured fork to make indents along the border of the puff pastry to seal the two puff pastry sheets together. When finished, use the fork to prick holes in the center of the puff pastry rectangle.
  • Return to the whisked egg white mixture and use a pastry brush to cover the puff pastry with the mixture, including the edges. Transfer to the preheated oven and bake for 20 minutes, or until the pastry is a golden color and the center is completely puffed and brown.
  • Transfer to a wire rack to cool for at least 20 minutes before glazing and serving warm.
  • For the Strawberry Glaze:
  • In a medium bowl, combine 1 1/2 cups confectioners' sugar, 2 tablespoons warm water, 1 tablespoon strawberry jam, and 1/2 teaspoon vanilla extract. Use a rubber spatula to stir until a thick, pale pink paste forms — the glaze needs to be a little stiff to hold its shape on the pop tart. Immediately spoon the glaze on top of the pop tart and garnish with sprinkles.
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