Lime Tart..
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
Recent Comments