Lemon & Lime Tart with Italian Meringue

Method

Pastry Shells

To make pastry, using a food processor, blitz the flour, sugar, butter until it resembles fine breadcrumbs. With the motor running, add the egg yolks water and process combined and mixture comes into a ball.




Flatten into a disk, and wrap in cling wrap and refrigerate for 1 hour.




Preheat oven to 180c fan forced.




Roll the dough between two layers of baking paper, till 4mm thick. Cut out with 4 ½ cm cookie cutter.




Grease a mini muffin tin with canola spray, and using your fingers press dough into holes.




Place tarts in oven and cook for 20 minutes or until golden. Set aside to cool.




Italian Meringue

To make italian meringue, in a small saucepan whisk sugar, water and cream of tartar over medium-high heat, and cook until sugar dissolves.




When the mixture comes to boil, reduce heat to low and cook for 3 minutes or until the syrup reads 121C on a candy thermometer.




While the syrup is being made, whisk egg whites to soft peaks in an electric mixer.




When sugar syrup is ready, slowly pour syrup into egg whites and increase spread to high for 3 minutes or until bowl is cool to touch and mixture is thick and glossy.




To assemble, fill tart shells with lemon curd. Place italian meringue into a piping bag and pipe onto lemon curd. Torch to caramelize. Enjoy!




Lemon Curd

In a medium saucepan over low to medium heat, whisk sugar, eggs, lemon and lime juice.




Add lemon rind and stir constantly for 20 minutes or until coats back of the soon.




Remove from heat, whisk in butter and strain into a medium bowl and place in fridge until cooled and set.




Recipe presented by Chloe Skipp, National Culinary Manager, Winning Appliances.