Fresh Lime Tart With Meringue Lattice And Glazed Berries Pt1

-FOR FILLING-
1 1/4 c Plus 2 tablespoons sugar
1 c Whipping cream
1/2 c Dry white wine
4 lg Eggs
2 lg Egg yolks
1 tb Grated lime peel
1 tb Cornstarch
3/4 c Fresh lime juice

-FOR MERINGUE-
1/4 c Water
1 Piece vanilla bean; (3-inch)
1/2 c Sugar
3 lg Egg whites

-FOR BERRY TOPPING-
2 tb Fruit-flavored liqueur; such
-as creme de
; cassis, raspberry
; liqueur (framboise)
; or Grand Marnier
2 tb Sugar
1/2 ts Grated lime peel
2 c Assorted fresh berries; such
-as
; blackberries,
; blueberries,
; raspberries,
; boysenberries and
; sliced, hulled
; strawberries
Mint leaves; (optional)

For Crust: Combine 1 1/4 cups all purpose flour, 2 tablespoons sugar, 1/2
teaspoon grated lime peel and 1/4 teaspoon salt in large bowl. Add 1/2 cup
chilled unsalted butter and cut in, using fingers or pastry cutter, until
mixture resembles coarse meal. Beat 1 large egg yolk with 1 tablespoon
water in small bowl until blended. Pour over flour mixture. Stir with fork
until mixture forms moist clumps. Gather dough into ball; flatten into
disk. Wrap dough in plastic and refrigerate until firm, about 30 minutes.

Roll dough out on lightly floured surface to 13-inch round. Roll up dough
on rolling pin and transfer to 11-inch-diameter tart pan with removable
bottom. Press dough into pan; trim edges. Freeze until very firm, about 1
hour. (Can be prepared 3 days ahead. Cover with plastic wrap and keep
frozen.)

Preheat oven to 400F. Line frozen crust with aluminum foil. Fill crust with
dried beans or pie weights. Bake until crust is set on edges, about 12
minutes. Remove beans and foil from crust. Continue baking until crust is
golden in center, about 14 minutes. Transfer crust to rack and cool
completely. (Can be prepared 1 day ahead. Cover with plastic wrap and let
stand at room temperature.)

For Filling: Combine 1 1/4 cups plus 2 tablespoons sugar, 1 cup whipping
cream and 1/2 cup dry white wine in heavy medium saucepan. Whisk in 3 eggs,
2 large egg yolks and 1 tablespoon grated lime peel. Place 1 tablespoon
cornstarch in small bowl. Gradually whisk in 3/4 cup fresh lime juice. Add
to mixture in saucepan. Stir over medium-high until mixture comes to boil.
Continue to boil 1 minute, stirring constantly. Transfer mixture to medium
bowl. Cool mixture completely. (Can be prepared 1 day ahead. Cover and
refrigerate.)

Preheat oven to 350F. Beat remaining egg into filling. Pour filling into
crust. Bake until filling is set and begins to bubble around edge, about 40
minutes. Cool completely. Refrigerate until well chilled, about 6 hours.
(Can be prepared 1 day ahead. Cover with plastic wrap and keep
refrigerated.)

For Meringue:

Preheat oven to 400F. Combine 1/4 cup water and vanilla bean in heavy small
saucepan. Gently simmer until vanilla bean is tender, about 1 minute.
Remove vanilla bean from water and split lengthwise. Scrape seeds from bean
into water; return bean to water. Add 1/4 cup sugar to water and stir over
medium heat until sugar dissolves. Increase heat and boil until mixture is
thick and syrupy, about 3 minutes. Remove vanilla bean from saucepan.