Blueberry-Lime Tart

Recipe Instructions For the Tart Crust: Combine the flour, sugar and salt in a large mixing bowl and whisk to blend. Cut the butter into thin slices and add to the bowl. Using only the tips of your fingers, rub the butter into the dry ingredients to make coarse crumbs. (Do not use your palms, which will warm the dough.) Stir together the egg yolks, vanilla and ice water. Add to the dough and toss with a fork until the mixture clings together, 30 to 45 seconds. Turn the dough out onto wax paper and shape into a ball. Using the heel of your hand, press the dough together until all the dry bits are incorporated. Wrap in wax paper and chill 30 minutes. Roll the dough out between sheets of wax paper to make a thin crust. Remove the top sheet of paper, invert the crust over a 10-inch tart pan and remove the remaining sheet of paper. Fit the crust into the pan. Cut away the excess dough from the rim. Freeze 30 minutes. Heat the oven to 425 degrees. Line the dough in the pan with foil and then fill with pie weights or dried beans. Bake in the lower third of the oven for 8 minutes. Remove the foil and weights. Lightly prick the bottom of the dough in a few places with a fork. For the Filling: Heat the oven to 350 degrees. Make a custard by combining the sour cream, eggs, sugar, lime juice and zest and salt in a medium mixing bowl and whisking until smooth. Arrange the blueberries in the tart shell and pour the custard over. Bake on the center rack in the oven until the edges of the custard are just set but the center is still jiggly, 25 to 30 minutes. Cool completely on a rack before cutting. This recipe yields 8 servings. Each serving: 371 calories; 6 grams protein; 39 grams carbohydrates; 2 grams fiber; 22 grams fat; 13 grams saturated fat; 155 mg. cholesterol; 196 mg. sodium.