Lime meringue tart
For this delicious tart, you will see how the crisp, sweet pastry is the perfect foil for the distinct taste and slight sharpness of the lime filling and, of course, the smoothness of the Italian meringue topping.
6,1151/5 for 1 ratings
Last modified on: July 1st 2018
For 1 tart, you will need:
- 1
4 g gelatin - 2
125 g egg - 3
125 g lime juice - 4
125 g butter - 5
125 g caster sugar - 6
3 drops food colouring (optional) - 7
250 g Sweet pastry - 8
200 g Italian Meringue - Total weight: 954 grams
How long does it take?
Time required for this recipe:
Keeping: Several hours in the fridge. After this, it will still be good, but less crisp.
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 29 min. | 1 hour | 25 min. | 1 hour 54 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 2 min.
Stage 2 - 3 min.
Stage 3 - 4 min.
Stage 4 - 7 min.
Put the pan on medium heat and bring the mixture to the boil while whisking frequently.
Stage 5 - 3 min.
Add the eggs and bring back to the boil.
Take off the heat.
Take off the heat.
Stage 6 - 2 min.
Finish by mixing in the gelatine (after draining well).
Stage 7 - 3 min.
It is not essential, but give the mixture a quick blast with a blender if possible to emulsify it slightly.
Stage 8 - 3 min.
If you wish to improve the appearence, add a few drops of green colouring to the filling.
Cover and leave the filling to cool.
Cover and leave the filling to cool.
Stage 9 - 5 min.
The sweet pastry case
Preheat the oven to 360°F (180°C).
Roll out 250 g Sweet pastry and line your tart tin or mould (a 7 inch/18 cm square tin here).
Prick all over the bottom with a fork or pique-vite (pastry pricker).
Stage 10 - 15 min.
Bake for 15 minutes.
Leave to cool on a wire rack.
:Note: To help keep the pastry crisp, you can use this technique.
Leave to cool on a wire rack.
:Note: To help keep the pastry crisp, you can use this technique.
Stage 11 - 1 hour
When both the filling and pastry case are cold, pour the filling into the case, level the surface by tapping the sides, then put to set in the fridge for at least 1 hour.
Stage 12 - 5 min.
The Italian meringue topping
When the filling is set, pipe 200 g Italian Meringue over the top using a forcing bag.Stage 13 - 2 min.
Colour the top of the meringue, either by putting the tart under a hot grill for a few seconds, or by using a torch.
Decorate with a few shreds of lime zest.
Decorate with a few shreds of lime zest.
Remarks
You can use the same recipe to make a lemon meringue tart, but you will not need colouring.
If you don't have time to make Italian meringue, normal meringue will do just fine.
If you don't have time to make Italian meringue, normal meringue will do just fine.
Nutritional information
How much will it cost?
- For 1 tart : 3.38 €
Source
Home made.More recipes?
This recipe uses (among others) | Sweet pastry: You can get more informations, or check-out other recipes which use it, for example: Tarte Normande, Alsatian apple tart, ... All |
 | Italian Meringue: You can get more informations, or check-out other recipes which use it, for example: Lemon Meringue Pie Verrines, Lemon Tart / Meringue Pie, Rhubarb mousse, Frozen Nougat, Pear and lime meringue pie, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Potimarron (chestnut pumpkin) "au gratin", Liège waffles, Eggs "en cocotte" with spinach, Oat financiers for Louise, Yeast-based flaky dough (for croissants), ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Breton sablé biscuit dough, Oat shortbread biscuits, Jam doughnuts, Eggs meurette, Pain perdu, ... All |
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