I am excited to be sharing with you my recent favourite: Raspberry and Lime Tart!
Winter is here and the fruits selection are back to a handful pick here in Australia. Gosh, I really miss home at this time of the year. Just imagine all the bountiful selection of tropical fruits I get to enjoy in Malaysia. I came across the limited availability of Pomelo just a few weeks ago and was so excited I ate the whole fruits in one serve! I should say that it would have gone really well with this tart had I have a little more self control.
This tart is super fun to make and what I love most about it is that it is not too sweet and if you are a lover of citrus, you'll most definitely need to try it out.
I have used the square perforated tart rings for this post, but you can really use any type of tart rings that you have available.
To make the Raspberry Lime Tart...
RECIPE
EQUIPMENT: 7cm x 7xm , 2 cm deep square fluted tart ring
YIELD: 8 x Individual Tarts
SHORTCRUST PASTRY
INGREDIENTS | GRAM |
Plain Flour | 160 g |
Icing Sugar - sifted | 60 g |
Almond meal | 20 g |
Unsalted Butter | 60 g |
Vanilla Bean Paste | 10g |
Fine Salt | 4 g |
Egg Yolks | 50 g |
LIME CURD
INGREDIENTS | QUANTITY |
Lime Juice | 320 ml |
Lime Zest | 2 Limes |
Caster Sugar | 280 g |
Eggs | 400 g |
Unsalted Butter | 400 g |
Gelatine - GOLD Leaves | 8 g / 4 Sheets |
Note: Approximately 70 g curd per square tart
LIME GEL
INGREDIENTS | QUANTITY |
Lime Juice | 100 g |
Caster Sugar | 60 g |
Agar Agar Powder | 3 g |
Water | 100 ml |
RASPBERRY MASCARPONE CREAM
INGREDIENTS | QUANTITY |
Thickened Cream 35% Fat | 160 ml |
Mascarpone Cheese | 60 g |
Icing Sugar | 20 g |
Freeze Dried Raspberry | 3 g |
METHOD
FOR THE SHORTCRUST PASTRY
Place the butter and icing sugar in a stand mixer fitted with a paddle attachment and mix on low speed until smooth, being careful not to aerate the mix to prevent the pastry from spreading and puffing up when being baked.
Add in two tablespoon of the plain flour into the butter mix and mix just enough to combine. Then, add in one egg yolks one at a time, allowing the butter mix to absorb the egg before adding in the next addition.
Finally, add in the rest of the plain flour and mix until a dough is form. Note: Do not overmix to prevent over developing the gluten, which can make the pastry tough.
Flatten the pastry between two parchment paper and roll to approximately 3 -4 mm in thickness.
Place pastry on a flat tray and leave in the fridge to rest for at least 2 hours or preferably overnight.
Once rested, roll the pastry to 3 - 4mm in thickness. Press 8 x square with your fluted pastry ring to create a base for the tart cases.
Cut 8 x (2.5cm x 33cm) strips. Lightly brush the corner of the pastry base with some egg wash then line the strips around the border, ensuring that the strips adhere to the base well to prevent the two pastry from seperating during baking.
Place an oven proof cling film over each tart cases, then fill with baking rice all the way to the top.
Blind bake the pastry tart case in the preheated oven at 170C for 20 minutes. Remove the rice then bake for a further 10 - 15 minutes or until golden in color.
FOR THE LIME GEL
Combine water and agar powder in a small saucepan and gently bring to a boil. Once boiling, reduce the heat and continue to simmer for 1 minute to allow maximum hydration for the agar agar.
Remove the water mixture from the heat then combine the lime puree and caster sugar and stir until the sugar are fully dissolved.
Allow to completely cool in a jug.
Once cooled, blend to a smooth pipeable gel with a stick blender.
Transfer into a piping bag ready for assembly.
FOR THE LIME CURD
Hydrate the gelatine sheets in cold water for at least 10 minutes.
Whisk the lime juice, zest, caster sugar and eggs together until well combined.
Transfer the mixture into a saucepan and cook over low heat while gently whisking, being careful not to incorporate too much air during the process.
Continue to cook over low heat until the mixture starts to thicken and boil. Dip a spatula in the curd, if you are able to run your finger along the curd without it dripping, the curd is ready.
Transfer the curd into a jug, squeeze out the excess water from the hydrated gelatine sheets, then add the gelatine into the warm curd and mix until well incorporated.
Cool the curd to 45°C then add in the room temperature an cubed butter. Emulsify with a stick blender. Do not incorporate any air into the curd.
Transfer the lime curd into a bowl and place a cling film over touching the surface. Leave to cool but not set in the fridge.
Once cooled, transfer the curd into a piping bag and pipe into the individual tart cases all the way to the top. Level the top with a small offset spatula. Note: If you pipe hot curd into the tart cases, it can cause the pastry to soften too much.
Set the filled tart aside ready for finishing.
FOR THE RASPBERRY MASCARPONE CREAM
Place the cream, mascarpone, icing sugar and freeze dried raspberry powder in a stand mixer bowl fitted with a whisk attachment and whisk on high speed until you reach a pipeable consistency.
Transfer the cream into a piping bag fitted with a 3mm diameter french star tip ready for assembly.
STORAGE
Tart can be stored in an airtight container in the fridge for up to 3 days.
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