Lime Tart

Lime Tart

Lime Tart..

Yield: 10 portion
Prep Time: 1 hour
Cook Time: 12 minutes
Additional Time: 10 minutes
Total Time: 1 hour 22 minutes

Lime Tart, Coconut Sorbet, Lemon Meringue, Caramel Rice, Coconut, Candied Lime.

Almond sable, lime cream disc, coconut sorbet, lemon meringue, crispy caramel rice, coconut curls, candied lime zest, sugar stick, lime zest.

Ingredients

Almond Sable

  • 90g Butter
  • 60g Icing Sugar
  • 150g T55 Flour
  • 22.5g Ground Almonds
  • 1.5g Salt
  • 30g Whole Egg

Lime Cream

  • 1 Lemon Zest
  • 1 lime Zest
  • 75g Lime juice
  • 250g Fresh Cream
  • 200g Sweetened Condensed Milk
  • 18g Gelatine mass ( x5 + 3g)

Crispy Rice

  • 75g Rice Crispies
  • 50 g Sugar
  • 6g Butter

Candied Lime Skin

  • 2 Limes
  • 40g Sugar
  • 10g Glucose Syrup
  • 30g Water

Coconut Curls

  • 50g Peeled coconut
  • 15g icing sugar

Lemon Meringue (ewp)

  • 125g Lemon Puree or juice
  • 11g Egg White Powder (Alubumina) (ewp)
  • 165g icing Sugar
  • 100g Dextrose

Coconut Sorbet

  • 500g Coconut Puree
  • 55g Glucose Syrup
  • 5.5g stabilizer
  • 20g Trimoline
  • 170g Sugar
  • 350g Water

Decor:

  • sugar stick lime powder

Instructions

Method
Mix flour, butter, icing sugar, almonds and
salt In a mixer with the paddle attachment until the mixture resembles
breadcrumbs. Add the eggs and mix to combine. Roll between Silicone Mats and
chill. Cut discs
and bake at 150°C between silform mats until golden brown - Roughly 12 mins brush with
gold powder

Lime Cream
Whisk lemon juice, cream and condensed milk for 2 minutes then add lemon zest
and melted gelatine Pour into the prepared rings rings and chill for 1-2 hours.

Crispy Rice
Cook sugar to caramel stir in rice crispies and butter, cool
on a Silpat mat.

Candied Lime Skin
Peel Limes with a vegetable Peeler and remove any thick pieces of white
pith. Cut into circles
Place In a saucepan and cover with cold water and bring to the boil cook for 1
minute.
Pour into a conical strainer and run cold water over it, Place back into the
pan and cover with cold water.
Add sugar and glucose and boil until semi translucent, allow to cool in the
syrup, Pour into a clean container cover and label store at 4ºc

Coconut Curls
peel fine coconut curls dust and coat with icing sugar and
dry

Lemon Meringue ewp
Combine egg white powder and puree.
Whisk sugar and dextrose into EWP and puree and whip on medium speed until
stiff, place into piping bag with small plain nozzle ready for piping onto plates.

Coconut Sorbet
Heat water add sugar
and puree process in ice cream machine

Notes

Plate as per picture

Recipe by: Martin Chiffers International Pastry Consultant

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Post by Martin Chiffers

International Pastry Consultant | Author & Expert Consultant BBC2 “BAKE OFF” Creme de la Crème | UK Pastry Team President 2011-2017, Teacher, Artist, Demonstrations, Collaborations

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