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  3. Lime Tart
  1. Recipes

Lime Tart

Our aim is to re-create a popular menu with easy-to-use ingredients.

Lime Tart

Ingredients

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For Tart Shell

  • BEST FOODS Butter Flavoured Margarine 1 kg 150.0 g
  • All-purpose Flour 250.0 g
  • Icing Sugar 65.0 g
  • Egg 1.0 egg
  • White Chocolate (for glazing)

For Lime Curd

  • KNORR SELECTIONS Lime Seasoning Powder 67 g 60.0 g
  • Water 190.0 g
  • Sugar 200.0 g
  • Egg 4.0 egg
  • BEST FOODS Butter Flavoured Margarine 1 kg 250.0 g

For Italian Meringue

  • Egg White 100.0 g
  • Water 60.0 g

Method

  1. For Tart Shell

    • Put Best Foods Butter Flavoured Margarine and icing sugar into a mixing bowl. Beat together with paddle attachment on medium speed
    • Add an egg into the mixture and beat until smooth
    • Add flour and mix together. Turn off the machine
    • Form the dough, cover with plastic wrap and refrigerate the dough overnight before using
    • Take off the dough from the fridge and roll out the dough to 3 mm thick
    • Fill in the tart mold and bake at 180C for 15 minutes
    • When cooked, remove from the oven to let it chill completely
    • Melt white chocolate and glaze inside the tart

  2. For Lime Curd

    • Fill the pot with water and boil over medium heat until steamed
    • Mix together Knorr Lime Seasoning Powder, water and sugar inside stainless bowl
    • Lift the bowl above the pot. Do not let the bottom touch hot water directly
    • Stir thoroughly to dissolve lime powder and sugar
    • Prepare eggs in another bowl followed by a cup of warm lemonade. Mix with wire whisk until combined
    • Gradually put the eggs back into the lime bowl, stir with wire whisk frequently over a low heat
    • Continuingly mix with wire whisk until become thicker then take the bowl out of the pot
    • Gradually Put butter and Best Foods Butter Flavoured Margarine into the bowl
    • Stir with the wire whisk constantly until become smooth and shiny
    • Pour the mixture into prepared tart and let it cool

  3. For Italian Meringue

    • Prepare egg white and the wire whisk inside the bowl
    • Boil sugar and water until hits 118C or at the soft stage
    • When boiled, beat the egg white with a medium speed
    • After the syrup reached 118C, remove from the heat
    • Switch the mixing machine to high speed and gradually pour the syrup from the side of the bowl until the last drop
    • Continue with the same speed until the meringue gets warm
    • Pipe the meringue on top of Lime Curd to decorate
    • Burn the Meringue with a torch until become brown color