Did you read or make Russell’s French Lamb Rack recipe and saved room for dessert? I may have snuck into the Winning Appliances pastry room and may have convinced Chloe Skipp to share her secret Lemon and Lime Tart.
This recipe was cooked using Gaggenau 38cm 400 Series Vario Flex Induction Cooktop VI422113 and Gaggenau 60cm 400 Series Pyrolytic Built-In Oven BO470112. To shop the Winning Appliances range of premium induction cooktops, visit the link here. To shop its large range of ovens, visit the link here.
Lemon & Lime Curd
1/2 cup sugar
4 eggs, room temperature
1/4 cup lemon juice
1/4 cup lime juice
Rind 1 lemon
130 grams butter, cold, diced
1. To make the curd; Place sugar, eggs, lemon and lime juice in a medium saucepan over low to medium heat. Whisk sugar, eggs, lemon and lime juice.
2. Add lemon rind and stir constantly for 20 minutes or until coats back of spoon.
3. Remove from heat, whisk in butter and strain into a medium bowl and place in fridge until cooled and set.
1 ½ cups plain flour
½ cup icing sugar
125g butter, chilled, diced
3 egg yolks
1 tbsp iced water
Canola spray oil
1. To make the 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 the mixture comes into a ball. Flatten into a disk, and wrap in cling wrap and refrigerate for 1 hour.
2. Preheat oven to 180c fan-forced.
3. Roll the dough between two layers of baking paper, till 4mm thick. Cut out with 4 ½ cm cookie cutter.
4. Grease a mini muffin tin with canola spray, and using your fingers press dough into holes.
5. Place tarts in oven and cook for 20 minutes or until golden. Set aside to cool.
2 egg whites, room temperature.
¾ cup caster sugar
¼ cup water
¼ tsp cream of tartar
Piping bag and nozzle of choice
Blow torch, optional
1. To make Italian meringue, in a small saucepan whisk sugar, water and cream of tartar over medium-high heat, and cook until sugar dissolves.
2. 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.
3. 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!