Tartellette au Lime
Lime Meringue Tartellettes are exquisite single-portion tartins to serve on every occasion
Tartellette au Lime
By: Sweet Shades & Delights
The recipe includes an almond shortcrust pastry, a variant of classic shortcrust pastry; with a very delicate filling based on lime cream, and finally golden meringa tufts.
Almond shortcrust pastry
- 10 g almond flour
- 1 pinch of salt
- 23 g icing sugar
- 58 g Flour 00
- 11 g Whole eggs
- 1 pinch of vanilla
- 1 pinch of lime zest
- 44 g lime juice
- 1 pinch zeste lime
- 25 g butter
- 40 g sugar
- 70 g eggs
- 1 g jelly
- 13 g water
- 48 g sugar
- 27 g egg white
Did you know that
Are there different types of meringue?
Step 1 – Almond Shortcrust Pastry
For the almond shortcrust pastry, add the flour, almond flour, icing sugar, butter, add the remaining ingredients and knead. Chased incorporate the egg.
I used a mixer to make almond shortcrust pastry (video), but at your leisure you can use the planetarium or your hands.
Rework the almond shortcrust pastry with your hands to make it malleable, taking great care not to heat it.
Cover with cling film and put in the refrigerator to cool for 1h.
Step 2 – Lime cream
For the lime cream, In a bowl add the egg with the sugar and mix with a whisk; then rehydrate the gelatin in Water in another bowl.
Meanwhile, express a lime and add the juice to a saucepan along with the butter and lime zest.
Cook over a moderate heat.
Pour the egg mixture and sugar into the saucepan while it is on the stove and stir.
Cook over a moderate heat, until thickened.
Then add the hydrated and stirred jelly to the still warm cream.
Put the lime cream in a bowl and with the help of sieve, filter the cream.
Cover and put in the fridge to cool.
Filter the cream serves to eliminate any impurities.
Meanwhile, shape the almond shortcrust pastry and with the help of the molds rest on top of the shortcrust pastry to cut the side dish. Make the shapes, insert them inside the mold and cut the excess edges. Finally, with a fork pierce the dough.
Bake at 150°C for 15 minutes
Cool the Tartellettes, in a bowl mix an egg yolk and 25 g of cream and then go and apply to them.
Bake at 150°C for another 15 minutes.
Step 4 – Meringue
To make meringue, add the water and sugar to a saucepan to create the syrup.
Heat over moderate heat. With the help of a thermometer brought to a boil at 121 °C.
Meanwhile, the syrup arrives at the right temperature, whip the egg whites with the help of a frullino.
Once the temperature is reached, add the syrup to the egg white, continuing to mount.
Voila! our Meringue.
Decorate each Tartellette by filling them with lime cream, helping you with a sac à poche.
Then take the meringue, arrange it in another sac à poche with a tip for decoration and create tufts.
Take a torch and burn the meringue, so that it is caramelized, finally decorated with slices of strawberry and lime.
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