Little Lime Meringue Tarts
Little
Lime Meringue Tarts
Ingredients
Meringues
·
1 egg white
·
2 tablespoons caster sugar
·
2 tablespoons icing sugar
·
1 teaspoon fine lime zest
Pastry
·
60 grams butter at room temperature
·
50 grams icing sugar
·
1 egg
·
125 grams flour
Filling
·
200 grams soft goat’s cheese
·
¼ cup caster sugar
·
Fine zest and juice 1 lime
·
2 eggs, lightly beaten
·
½ cup cream
Recipe
Meringues:
Preheat the oven to 75˚C. Beat the egg white with a pinch of salt to soft
peaks. Gradually add the caster sugar and beat until thick and glossy. Add the
sifted icing sugar and the lime zest and beat for 1 minute. Pipe tiny meringues
onto a lined baking tray and cook for approximately 1½ hours or until crisp.
Cool and store in an airtight container.
Pastry:
1. Put the butter and sugar in a food processor and blend for 2
minutes. Add the egg and process until smooth. Add the flour and a pinch of
salt and pulse to just bring together. Tip onto the bench and form into a flat disc.
The pastry will be very soft. Cover and refrigerate until firm.
2. Preheat the oven to 180˚C.
3. Roll the pastry out gently on a floured bench. Cut out 8 x 10 cm
circles.
4. Line lightly greased ½ cup capacity muffin tins then refrigerate
again until firm. Bake the tarts blind (see below) for 12 minutes, remove the
paper and beans and cook for another 2 minutes. Set aside to cool.
5. Reduce the oven temperature to 160˚C.
Filling:
Beat the goat’s cheese, sugar, lime zest and juice until smooth then whisk in
the eggs and cream. Pour into the tart shells. Bake for 20 minutes or until the
filling is just set. Set aside to cool.
To serve:
Top each tart with meringues and lightly dust with icing sugar. These tarts are
best if not refrigerated. Make and eat them on the same day.
