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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.

8,3151/5 for 1 ratings

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Last modified on: July 1^st 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

Change those ingredients for: 1 tart 2 tarts 3 tarts

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
29 min.	1 hour	25 min.	1 hour 54 min.

Keeping: Several hours in the fridge. After this, it will still be good, but less crisp.

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?

Work this out...

Step by step recipe

Stage 1 - 2 min.

The lime filling

Put 4 g gelatin to soak in cold water.

Stage 2 - 3 min.

Weigh 125 g egg, then whisk briefly until liquid.

Note: once liquid, it is easier to adjust the weight more precisely if necessary. Use up any egg left over for glazing in another recipe.

Set aside.

Stage 3 - 4 min.

Pour 125 g lime juice into a pan, add 125 g butter and 125 g caster sugar.

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.

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.

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.

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.

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,232 Kcal or 9,345 Kj	24 gr	257 gr	123 gr
112 %	9 %	24 %	19 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
234 Kcal or 980 Kj	2 gr	27 gr	13 gr
12 %	1 %	3 %	2 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
2,232 Kcal or 9,345 Kj	24 gr	257 gr	123 gr
112 %	9 %	24 %	19 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 1 tart : 3.38 €

Note : These prices are only approximate

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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: Rhubarb mousse, Lemon Meringue Pie Verrines, Frozen Nougat, Lemon Tart / Meringue Pie, Pear and lime meringue pie, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Corsican tarts, Citrus syrup, How to succeed in making sabayon (syllabub), Vanilla ice cream, Mouna, ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Génoise (Genoa sponge), Crunchy salad, Cheese tart, Potato tortilla (Spanish omelette), Rabbit terrine, ... All

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