- Oct 23rd 2020
- 0 comment
Time: 1 ½ hrs
Makes: 10 tarts
Ingredients
Pastry tart shell
- 250g plain flour
- 100g icing sugar
- ½ tsp salt
- 150g butter
- 1 tsp vanilla extract
Lime curd
- 5 egg yolks
- 2 eggs
- 200g caster sugar
- 250g fresh lime juice
- 1 gold leaf gelatine, bloomed 100g butter, cubed
- ½ tsp salt
Swiss meringue
- 5 egg whites
- 230g caster sugar
Garnish
- 1 tbsp. dried lavender petals
Tools and equipment
- 8cm diameter tart rings
- 2 baking trays
- KitchenAid cordless food chopper
- KitchenAid cordless hand blender with whisk and emulsifier blade attachment
- KitchenAid cordless hand mixer
- Scales
- 2 medium sized saucepans
- 2 Piping bags
- Blow torch
- Mixing bowls
- Rolling pin
- Spatulas
- Off set spatulas
- Measuring spoons
Method
Pastry tart shell
- Place the plain flour, icing sugar, salt and butter into a food processor and process until it resembles bread crumbs.
- Add in the egg and vanilla and pulse until a crumbly dough forms.
- Transfer the mixture into a bowl and using your hands mix until a dough forms.
- Divide the dough into two balls and sandwich the dough in between 2 sheets of baking paper and roll out thinly to 2mm thick.
- Freeze the dough for 20 minutes or until firm
- Cut out strips of the pastry to fit 8cm diameter tart rings and cut a disc for the base of the tart. Mould into the prepared rings and cut off the excess pastry.
- Freeze for 30 minutes.
- Meanwhile preheat oven to 180 degrees Celsius.
- Blind bake the tart shells for 10-‐15 minutes, then remove the beans and bake for a further 5-‐8 minutes or until golden.
- Cool completely.
Lime curd
- Combine the egg yolk, whole eggs and sugar in a bowl. Using a stick blender with a whisk attachment, blend until frothy.
- Pour the lime juice into a medium sized saucepan and bring to a simmer.
- Whisk into egg mixture and pour back onto the heat. Cook until the mixture has thickened.
- Remove from the heat and add in the bloomed gelatine.
- Using a stick blender, emulsify the butter in 3 stages. Add in the salt and pour the mixture into a bowl, cover the surface and set aside in the fridge for 2-‐3 hrs or pour it out onto a tray and let it cool completely.
- Once the curd is cooled, pour the mixture into a piping bag and pipe into baked tart shells to the rim, set aside the filled tarts in the fridge.
Swiss meringue
- Place the egg whites and sugar in a mixing bowl. Using a whisk, mix the mixture over a bain marie until all of the sugar has dissolved.
- Once the sugar has dissolved, remove from the heat and beat on high using a hand held mixer until the mixture is fluffy and has tripled in volume.
- Transfer the mixture into a piping bag fitted with a 4cm wide round tip and pipe 5 dollops of meringues on top of the chilled curd.
- Lightly torch and sprinkle a small amount of lavender on top of the meringue, best eaten within the first 3 days. Enjoy!