Who doesn't love a good tart? This is Instagram pretty, faultless in flavour and oh that pastry. I have become a bit of a pastry princess I admit. I cannot abide an average pastry base. It must be crisp, but easy to cut with a dessert fork. This one is just that, and the filing is well, tart as in tangy, for want of a better adjective.
Do yourself a flavour! LOVELY.
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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.
