Lime Floral Meringue Tart

Need

• The Tart

• 1/2 Batch Vanilla Bean Pastry Recipe
• 120 Grams fresh lime juice
• 4 egg yolks
• 2 Tablespoons cornflour or cornstarch
• 80 Grams butter BUY
• 50 Grams raw caster sugar BUY
• 10 Drops doTERRA lime oil optional BUY
• 100 Grams cold water

• The Floral Meringue

• 4 egg whites
• 1 Teaspoon cream of tartar
• 180 Grams raw caster sugar BUY
• 1 Teaspoon apple cider vinegar
• 2 Drops doTERRA Oils geranium (or 1 tsp rosewater) BUY
• 1 Teaspoon vanilla bean paste BUY
• 1 Teaspoon cornflour or cornstarch
• Edible flowers to garnish

Do

1  

Preheat oven to 180ºC.

2  

Make pastry, line a pie or tart dish and blind bake 15 minutes. Remove baking beads and bake further 10 minutes until golden.

3  

To make Filling, place all filling ingredients, except water into Thermomix bowl. Cook 5 min/90°C/speed 4.

4  

Add water through hole in the lid. Cook 5 min/90°C/speed 4.

5  

Spread into warm cooked tart crust. Refrigerate until set.

6  

To make meringue; Place egg whites into clean, dry Thermomix bowl with cream of tartar. Whip 4 min/37°C/Butterfly/speed 3.

7  

Whip 6 min/37°C/Butterfly/speed 3 while you add the sugar 1 tsp at a time through hole in lid.

8  

Add vinegar, vanilla and cornflour and whip 1 min/37°C/Butterfly/speed 3.

9  

Pipe or dollop meringue mix onto the tart, but do not go right to the edges. Mound it up in the middle and swirl it with a spatula.

10  

When ready to serve, use a kitchen torch and toast the meringue. Garnish with flowers and serve.