![]() ![]() Place the meringue into a piping bag fitted with a 1.5cm round nozzle (or just snip off the end of the piping bag) and then pipe it generously onto the tart. Continue to whisk the egg whites on a high speed until the mixture is stiff, shiny and stable, and the bowl is cool to touch Once the sugar mixture gets to 120☌ and you have soft peaks, while whisking on a high speed pour the boiling syrup onto the egg whites in a thin, steady stream, being careful not to pour the syrup on to the whisk. When it reaches 110☌, start whisking your egg whites (slowly at first) in a stand mixer or using an electric whisk, until soft peaks form Bring the mixture to the boil without stirring, brushing down any sugar crystals on the side of the pan with a wet pastry brush. To make it, place the sugar in a heavy-based deep saucepan with six tablespoons of water over a medium heat. You can just use fresh whipped cream to decorate but my family goes nuts when I put Italian meringue on top. Once baked, set aside to cool for about 20 minutes in the tin, then put it in the fridge for as long as possible/until you’re ready to decorate The tart should have a slight wobble in the centre still. Pour the lime mixture into the pastry crust and bake for about 15 minutes. Reduce the oven temperature to 190☌/170☌ fan/Gas 5Īdd the condensed milk and egg yolks to a large mixing bowl. Let it cool down for five minutes while you make the filling for the case Once rested, bake the pastry case for 15 minutes, then remove the baking beans and paper and bake for a further 5 minutes until slightly golden. Chill for a further 15 minutes in the fridge to rest Make sure you get right into the creases/edges. Prick the base several times with a fork and then add a sheet of baking paper on top of the pastry and weigh it down with plenty of baking beans (or you can use rice). Allow the excess pastry to overhang the tin. Press the pastry into the case, ensuring there are no gaps in the corners. Grease your tart tin generously with butter, then drape the dough over the rolling pin and use it to transfer the pastry to the tart tin. ![]() Take the pastry from the fridge and roll it out onto a lightly floured surface to the thickness of a pound coin When you’re ready to bake, pre-heat your oven to 220☌/200☌ fan/425☏/Gas 7 It can be left for a couple of days in the fridge if you want to make it in advance Wrap the pastry in cling film or baking paper and put it in the fridge for at least an hour to chill. Add more water a little bit at a time, until the mixture comes together to form a dough when pinched. Add 1-2 tbsp of the cold water to the mixture and combine with a knife or pallet knife, then add the egg yolks. Then break it up into small pieces and rub it into the flour mixture until it resembles fine breadcrumbs.Īdd some ice to a glass of cold tap water. Smash/bash the cold butter in between two sheets of baking paper with a large rolling pin to flatten until about 1cm thick. To make the pastry, sift the flour, icing sugar, ground ginger and salt into a large mixing bowl Juice and zest 8 limes, plus extra to decorate Large tart tin (I use this 28cm one from Amazon).Ģ/3 tbsp ground ginger (depending on preference) ![]()
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