7/21/2023 0 Comments Key lime tart in 11 inch tart pan![]() Pipe the meringue: Use your favorite piping tip (I used a large star tip) to pipe patterns over the tart or just pile it high.Ĥ. Slowly pour in the syrup with the mixer still running on slow, and bring the mixer back up to a high speed to continue beating until you reach stiff peaks.ģ. Meanwhile, in medium bowl, beat sweetened condensed milk. ![]() At this stage, the sugar should reach the right temperature. Fit crust into 15x10x1-inch pan, pressing firmly into corners and sides. Whisking egg whites: In a separate clean bowl, start whisking the egg whites with the lemon juice until soft peaks form. When the syrup reaches 210 F, start whisking the meringue.Ģ. Preparing sugar syrup: In a saucepan over medium heat, bring the sugar and water to temperature of 235 F. Let cool before serving or piping meringue over top.ġ. Pour the key lime filling over top and bake for 10 minutes until just set. Pour into tart: Remove the plastic from the surface of the passion fruit curd in the tart. Mix everything else in: Mix in the lime juice, condensed milk, and lime zest with the egg yolks.ģ. Whisk egg yolks: Either by hand using a whisk or an electric mixer, thoroughly whisk the egg yolks until it thickens and becomes a pale yellow.Ģ. Gently lay a sheet of plastic wrap over the surface to prevent a skin from forming and let it set in the fridge for at least 2 hours.ġ. Chill: Pour the lemon curd into the prepared crust and smooth it out with an offset spatula. Whisk in butter: Once the curd thickens, whisk in the butter until mixed in.ĥ. Be careful of overheating it as the mixture can curdle - if you’re uncertain, you can use the double broiler method with the egg mixture in a bowl over hot water.Ĥ. Cook the curd continuously whisking until it begins to thicken and the whisk leaves tracks. 8 servings 295 kcal 5 from 1 vote Print Recipe Want it Click it. Heat up gently: Pour egg and passion fruit mixture into a heavy bottomed saucepan over low-medium heat. Mix it together: Whisk together the passion fruit, lemon juice, sugar, and eggs. ![]() 3 Press crumbs firmly into a 9-inch round tart pan. 2 Mix well until crumbs have consistency of wet sand. If using the frozen purèe, defrost and proceed.Ģ. 1 In a bowl combine crushed vanilla wafer cookie crumbs, melted butter, and sugar. Prepare passion fruits: If using whole passion fruits, sieve out the pulp and juice and discard seeds. Parbake: Bake for 10 - 13 minutes until crust hardens and starts to brown around the edges. Pack it into the pan: With the help of a measuring cup (or any flat bottomed surface), pack the crumbs into the tart pan starting from the middle and moving out towards the edges.ģ. Prepare crumb mixture: Mix the crumbs, salt, and butter until evenly incorporated. ![]()
0 Comments
Leave a Reply. |