Lime Tart
Our aim is to re-create a popular menu with easy-to-use ingredients.
Ingredients
For Tart Shell
-
All-purpose Flour 250.0 g
-
Icing Sugar 65.0 g
-
Egg 1.0 egg
-
White Chocolate (for glazing)
For Lime Curd
-
Water 190.0 g
-
Sugar 200.0 g
-
Egg 4.0 egg
For Italian Meringue
-
Egg White 100.0 g
-
Water 60.0 g
Preparation
-
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
-
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
-
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
