Lime Tart
Ingredients
- For the pastry
- 250 grams Pastry flour
- 1 packet Vanilla sugar
- 1 egg yolk
- 1 pinch salt
- 125 grams cold butter
- Legume
- Fat (for the pan)
- For the topping
- 5 egg yolks
- 3 egg whites
- 1 Tbsp cornstarch
- 5 Tbsps Whipped cream
- 100 grams powdered sugar
- 50 milliliters Lime juice
- 50 milliliters lemon juice
- 1 tsp grated Lemon peel
- 1 tsp grated Lime zest
- For the garnishing
- 3 egg whites
- 200 milliliters Whipped cream
- 1 Lime
Preparation steps
For the pastry: combine all ingredients and quickly knead into smooth pastry. Shape into a ball, wrap in foil and refrigerate for 1 hour. Roll out pastry on a floured surface and line greased tart pan with it, making an edge all around. Cover with parchment paper and weigh down with beans. Bake in preheated oven at 200°C (approximately 400°F) for about 10 minutes. Take our of the oven and remove beans and paper. Cool.
For the topping: whisk egg yolks with cornstarch, cream and 50 grams (approximately 1.7 ounces) of powdered sugar over hot water bath until frothy. Cool in ice bath, whisking, and add lemon juice, lime juice and both types of zest. Beat egg whites until stiff, gradually add remaining powdered sugar. Fold in egg whites into egg yolks and spread cream on pastry. Bake in preheated oven at 150°C (approximately 300°F) for about 25-30 minutes.
Remove from the pan and cool in the pan.
For the garnishing: beat cream until stiff, place into a piping bag and pipe onto tart decoratively. Slice lime and arrange decoratively on top and serve.
