Lime Floral Meringue Tart

Serves 12 Prep Time 20 minutes   Cook Time 40 minutes  
by Tenina Holder

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

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.

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