Pear and lime meringue pie
A layer of light lime cream and caramelized pears in a crisp pastry case, topped with Italian meringue, which is browned under the grill or with a flame.
Last modified on: February 21th 2011
Keywords for this recipe:TartLimeItalian meringuePearsFor 1 tart, you will need:
- 0
300 g Confectioner's custard (Crème pâtissière, or French pastry cream) - 1
30 g cornflour - 2
30 g caster sugar - 3
1 lime - 4
3 drops food colouring (optional) - 5
300 g Sweetcrust pastry (pâte sablée) - 6
200 g Italian Meringue - 7
5 Pears - 8
30 g Clarified butter - 9
1 lemon - Total weight: 2,030 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 2 hours 13 min. | 23 min. | 2 hours 36 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 30 min.
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.
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.
Stage 2 - 40 min.
Stage 3 - 20 min.
Peel 5 Pears, cut in four, discard core and sprinkle with juice of 1 lemon .
Stage 4 - 3 min.
Melt 30 g Clarified butter in a frying pan, then tip in pear quarters (and lemon juice).
Stage 5 - 20 min.
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.
Note: Clarified butter is preferable, to avoid the little black bits visible in this photograph, due to overheating ordinary butter.
Set pears aside.
Stage 6 - 20 min.
Prepare 200 g Italian Meringue.
Stage 7 - 2 min.
Lighten the cream by folding 2 large spoonfuls of meringue into cold lime crème pâtissière,.
Stage 8 - 5 min.
Continue gently, by tilting the pan, until you have a light cream.
Stage 9 - 3 min.
Put a layer of this cream in the cooked pastry case.
Stage 10 - 5 min.
Arrange pears quarters on cream.
Stage 11 - 5 min.
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.
You can use a forcing bag as in the photograph, or a spatula and then draw patterns with a fork on the surface.
Stage 12
For best results, meringue should cover the whole surface of the tart.
Stage 13 - 3 min.
To finish, brown the meringue gently with a blow lamp, or by putting under the grill for just a few seconds.
Stage 14
It's ready, refrigerate until serving.
Remarks
If you want to simplify the recipe, use French meringue (with caster sugar, not cooked) instead of Italian.
Keeping
1 or 2 days in the fridge, folded in a plastic film.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,748 Kcal or 11,505 Kj | 52 gr | 495 gr | 148 gr |
| 137 % | 20 % | 47 % | 22 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 135 Kcal or 565 Kj | 3 gr | 24 gr | 7 gr |
| 7 % | 1 % | 2 % | 1 % |
| Per tart | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,748 Kcal or 11,505 Kj | 52 gr | 495 gr | 148 gr |
| 137 % | 20 % | 47 % | 22 % |
How much will it cost?
Source
Home made, this recipe is warmly dedicated to Christel.
This recipe uses (among others)
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I don't know exactly how to make filling with sweetened condensed milk and egg yolks, but I'm quite sure that it will not be easier or smoother, than a good old tasty French pastry cream mixed with Italian meringue.
I guess the restaurant you try, do it in that way too...