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 

 

Method

Pastry tart shell 

  1. Place the plain flour, icing sugar, salt and butter into a food processor and process until it resembles bread crumbs. 
  2. Add in the egg and vanilla and pulse until a crumbly dough forms. 
  3. Transfer the mixture into a bowl and using your hands mix until a dough forms. 
  4. Divide the dough into two balls and sandwich the dough in between 2 sheets of baking paper and roll out thinly to 2mm thick. 
  5. Freeze the dough for 20 minutes or until firm 
  6. 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. 
  7. Freeze for 30 minutes. 
  8. Meanwhile preheat oven to 180 degrees Celsius. 
  9. Blind bake the tart shells for 10-­‐15 minutes, then remove the beans and bake for a further 5-­‐8 minutes or until golden. 
  10. Cool completely. 


Lime curd 

  1. Combine the egg yolk, whole eggs and sugar in a bowl. Using a stick blender with a whisk attachment, blend until frothy. 
  2. Pour the lime juice into a medium sized saucepan and bring to a simmer. 
  3. Whisk into egg mixture and pour back onto the heat. Cook until the mixture has thickened. 
  4. Remove from the heat and add in the bloomed gelatine. 
  5. 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. 
  6. 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 

  1. 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. 
  2. 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. 
  3. 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. 
  4. Lightly torch and sprinkle a small amount of lavender on top of the meringue, best eaten within the first 3 days. Enjoy!