Microwave Key Lime Curd- Make this first as this will be used in the filling.

In 4 cup microwave safe bowl, add eggs, whisk in sugar, add melted butter and key lime juice. Continue to whisk until smooth. Microwave at 1 minute intervals stirring between intervals for 4-8 minutes. To test to see if curd is done, dip a metal spoon in curd, run your finger down the back of the spoon to form a tunnel. It it forms a tunnel or groove and stays in place the curd is done. If the curd is runny microwave additional minutes.  Strain curd in a wire mesh strainer to remove any particles that did not dissolve. Pour strained curd into a sterilized 16 ounce jar with a lid. Refrigerate up to 10 days. Curd will be set after about 2-4 hours.

Make Tart Crust

In food processor with steel blade, add flour, salt, sugar and cubed chilled butter. Pulse a few seconds until butter is chopped and looks mealy. Add 3 tablespoons ice water, no more no less. Pulse until dough forms a ball around the blade. Remove from processor, flatten into a disc, wrap in plastic wrap and chill 20 minutes before rolling out.

1. Preheat oven to 375 degrees. Lightly spray 9-inch springform pan with cooking spray. Set aside.
2. Roll dough on floured surface using rolling pin. Roll to 1/4″ thickness, line springform pan extending dough up the sides and bottom of pan. Cut a 9″ parchment round, place in bottom of pan and fill with pie weights or dried beans. Bake in hot oven for 15-20 minutes. Remove from oven and allow to cool. When cool remove beans and parchment, chill crust until ready to fill.

Making White Chocolate Filling

In small microwave mixing bowl, add finely chopped white chocolate and 1/4 cup cream. Microwave for 1 minute, stir until melted. If it doesn’t melt, microwave at 30 second intervals until melted. Use good quality baking white chocolate and not the white chocolate chips.  Add 1/4 cup key lime curd. Mix to combine. Set this mixture aside.

In medium mixing bowl, with hand mixer and beater attachments beat softened cream cheese, sour cream, and confectioners sugar. Mix until smooth and creamy.  Add this mixture to the white chocolate key lime mixture. Beat on high speed until creamy and well combined.

Assembling Tart

1. Line tart crust shell with 1/4 cup of key lime curd, spreading to edges of tart .
2. Spoon white chocolate key lime mixture over the lime curd, carefully spreading to edges of tart.
3. Chill tart until serving time at least one hour. Garnish with fresh berries when ready to serve.

Garnish:

When ready to serve, top with kiwis, strawberries, blueberries, and raspberries. Brush fruit with melted apricot jam. This will give a fruit a shiny glaze, add sweetness to the fruit is they are not very ripe.

Store tart in refrigerator. Easy Microwave Lemon Curd