Vanilla Lime Tarts are one of the easiest desserts to make. The filling is vanilla with a hint of lime topped with a thin layer of lime jelly. This tart tastes delicious.
This recipe makes 20 3 1/4 inch fluted Vanilla Lime Tarts.
4 1/4 ounces (120 grams) caster sugar
14 ounces (400 ml) heavy whipping cream
7 ounces (200 ml) whole milk
1/2 a vanilla bean split lengthwise
finely grated zest of 2 limes
1 tablespoon fresh lime juice
1 teaspoon gelatine powder
1 tablespoon water
In a medium sized sauce pan put the milk, sugar, and cream. Place the pan over medium heat. Scrape the seeds from the vanilla bean and place into the cream mixture in the sauce pan.
Stir the cream mixture until all of the sugar is dissolved; about 2 minutes. Just before the cream mixture starts to boil remove the sauce pan from the heat.
In a small sauce pan place the lime juice, water and gelatine. Place on low heat stirring continually until all of the gelatine is dissolved. Once the gelatine is dissolved remove the lime mixture from the stove and stir this into the cream mixture. Strain the cream mixture to remove the vanilla bean and the lime zest. Allow to cool at room temperature for 1 hour.
1 pound and 2 ounces (500 grams) chilled salt free butter cut into small cubes
9 1/4 ounces (260 grams) chilled confectioners’ sugar sifted
1/4 ounce or 2 teaspoons (10 grams) salt
5 (80 grams) egg yolks chilled
1 pound 7 1/2 ounces (665 grams) chilled all-purpose flour
Let the cubed butter set at room temperature for 20 minutes. It should still be cold but just soft.
In a medium size mixing bowl combine the butter, sugar, and salt. Mix with a wooden spoon until combined.
Add the chilled egg yolks one at a time and completely combine before add the next one.
Next fold in the flour just until combined. Do not over mix. This is what will make your pastry flaky.
Place the dough onto a clean dry work surface and gather it into a mound. Divide the mound into three equal sized pieces.
Shape each piece into a disk about 1 inch thick. Wrap each disk in plastic wrap; place in the refrigerator for at least 2 hours or overnight. I like to make my pastry at the same time as I make my filling and allow them both to cool at the same time. This way they are both ready the next day.
Remove your pastry dough 20 minutes before you are ready to roll it out.
Roll the pastry between two sheets of very lightly floured parchment paper until it is about 1/4 inch thick.
Brush 20 - 3 1/4 inch round fluted loose based tart tins lightly with melted unsalted butter.
Place the tart tins in the freezer for 20 minutes.
Pre-heat oven to 400F.
Place the tarts tins onto a baking sheet and bake in the pre-heated oven for 20 – 25 minutes or until golden brown.
Remove the tart tins from the oven and place onto a cooling rack until cooled completely.
Using a piping bag with a plain nozzle; fill each tart shell three quarters full and place in the refrigerator for at least 2 hours to fully set.
11 ounces (320 ml) fresh lime juice
2 1/2 ounces (80 ml) water
1/3cup (80 gm) caster sugar
3 teaspoons gelatine
Place 2 tablespoons of lime juice in a small bowl and add the gelatine powder. Mix them together well and set aside.
Place the remaining lime juice, water, and sugar in small sauce pan and place over medium heat. Stirring constantly bring the sugar mixture just to a boil. Remove the sugar mixture from the heat. Stir in the lime mixture from the small bowl until completely dissolved.
Allow the lime jelly to cool completely at room temperature.
Once cooled; pour 2 tablespoons of jelly mixture onto the top of the filling in the tarts. The filling must be set before pouring the lime jelly on top. Place the finished Vanilla Lime Tarts back in the refrigerator for 1 more hour to set.
If you wish you may place a small swirl of whipped cream on the top of the Vanilla Lime Tarts prior to serving.
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