Delicious tartlets filled with lime cream, topped with toasted Italian meringue. An excellent sweet treat for special occasions!
Ingredients:
Shortcrust Pastry
- Powdered sugar – 60 g
- Egg – 1
- Butter – 180 g
- Wheat flour – 400 g
- Salt – a pinch
Lime Cream
- Sugar – 130 g
- Eggs – 3
- Lime – 1
- Potato starch – 1 teaspoon
- Butter – 90 g
Italian Meringue
- Eggs – 2
- Sugar – 180 g
- Water – 60 ml
Preparation:
Step 1: Prepare the Lime Cream In a metal bowl, combine sugar and eggs, then place the bowl over a pot of simmering water. Beat the eggs with sugar over steam for about 5 minutes until the sugar dissolves. Add lime juice and grated zest, then mix in a teaspoon of potato starch and cook until the cream thickens. Remove the bowl from heat, add butter, and stir until completely melted. Transfer the cream to a clean bowl and refrigerate. (The prepared cream can be stored in a jar in the refrigerator for 7-10 days).
Step 2: Prepare the Shortcrust Pastry In a large bowl, mix flour, powdered sugar, and salt. Add butter and egg. Knead the dough by hand until the butter is well incorporated with the flour. If the dough is too dry, add 2 tablespoons of water. Wrap the dough in plastic wrap and chill in the refrigerator for about 30 minutes.
Step 3: Bake the Tartlets Roll out the chilled dough to a thickness of about 5-6 mm. Cut out shapes with a fluted round cutter. Place the dough into the bottom of muffin tins. Prick the dough with a fork and chill in the refrigerator for 15 minutes. Then bake in a preheated oven at 180°C for about 9-12 minutes until golden brown. Remove the baked tartlets from the tins (while still hot) and let them cool.
Step 4: Prepare the Italian Meringue Heat water and sugar in a saucepan until it reaches 118°C (soft ball stage). In a mixer, beat the egg whites until stiff peaks form, then gradually pour in the hot syrup. Continue mixing for about 5 minutes until the meringue is stiff and glossy. Add a few drops of lime juice and mix gently by hand. Transfer the meringue to a piping bag.
Step 5: Fill the Tartlets Transfer the lime cream to a piping bag and fill the tartlet shells. Pipe the Italian meringue on top and toast it with a culinary torch.
