|Preparation||Cooking||Start to finish|
|2 hours 13 min.||23 min.||2 hours 36 min.|
|1||Make lime crème pâtissière (confectioner's custard) as for 300 g Confectioner's custard (Crème pâtissière, or French pastry cream), but with these special proportions: 30 g caster sugar and 30 g cornflour, and infuse milk with finely chopped zest of 1 lime before boiling.
Then, when cream is cooked, beat into it juice of 1 lime, and if desired 3 drops food colouring (green).
Leave to cool covered to prevent skin forming, or whip during cooling from time to time.
Set aside your lime crème pâtissière.
|2||Bake blind the sweetcrust pastry.
|3||Peel 5 Pears, cut in four, discard core and sprinkle with juice of 1 lemon .||20 min.|
|4||Melt 30 g Clarified butter in a frying pan, then tip in pear quarters (and lemon juice).||3 min.|
|5||On high heat, cook until they begin to brown.
Note: Clarified butter is preferable, to avoid the little black bits visible in this photograph, due to overheating ordinary butter.
Set pears aside.
|6||Prepare 200 g Italian Meringue.||20 min.|
|7||Lighten the cream by folding 2 large spoonfuls of meringue into cold lime crème pâtissière,.||2 min.|
|8||Continue gently, by tilting the pan, until you have a light cream.||5 min.|
|9||Put a layer of this cream in the cooked pastry case.||3 min.|
|10||Arrange pears quarters on cream.||5 min.|
|11||Spread the rest of Italian meringue on top of the tart.
You can use a forcing bag as in the photograph, or a spatula and then draw patterns with a fork on the surface.
|12||For best results, meringue should cover the whole surface of the tart.|
|13||To finish, brown the meringue gently with a blow lamp, or by putting under the grill for just a few seconds.||3 min.|
|14||It's ready, refrigerate until serving.|
For 1 tart : 5.45 €
|Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Bounty-style tart for Alison, Chocolate tart, Rhubarb tart, Apple amandine tarts from Brélès, Flaked almond tart, ... [All]|
|Confectioner's custard (Crème pâtissière, or French pastry cream): You can get more informations, or check-out other recipes which use it, for example: Millefeuille, Fraisier (French strawberry cake), Yvetot Douillons, Paris-Brest, Pains briochés aux raisins, ... [All]|
|Italian Meringue: You can get more informations, or check-out other recipes which use it, for example: Frozen Nougat, Lemon Meringue Pie Verrines, Lime meringue tart, Lemon Tart / Meringue Pie, ... [All]|
|Cornflour: You can get more informations, or check-out other recipes which use it, for example: Chestnut moelleux, Blackcurrant, vanilla and lime verrine , Sicilian Epiphany Pie, Eggs meurette, Chocolate eclairs, ... [All]|
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