Recipe

Lime Chiffon Tart Recipe

	Haiwaiinbreezes / All my dishes 1 year, 6 months ago This is a tangy tart that is refreshing on a hot summer day. This is the perfect dessert that is for the tart and tangy lovers out there. This is recipe has been cut in half from one of the books that I have from a class that I took. It makes seve... More Prep:120m Cook:20m Servings:8	Haiwaiinbre
	lime chiffon citrus tangy

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Ingredients

Lime Chiffon ½ Recipe

Water 12 oz

Sugar 4 oz

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Egg Yolks 6 oz

Water, cold 2 oz

Cornstarch 1 ½ oz

Sugar 4 oz

Lime Zest, grated 0.5 oz

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Gelatin 0.5 oz

Water, cold 4 oz

Lime Juice 6 oz

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Egg Whites 8 oz

Sugar 8 oz

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Pate Brisee Crust:

Pastry Flour 12 oz

Salt 0.3 oz (1 ½ tsp)

Sugar 0.3 oz (1 ½ tsp)

Butter, Chilled 6 oz

Eggs 4 oz

Water 0.6 oz (4 tsp)

Vanilla Extract 4 drops

Lime Zest, grated 0.12 oz (1 ½ tsp)

Directions

Lime Chiffon:

Dissolve the sugar in the water and bring to a boil.

Beat together the egg yolks, second quantity of water, cornstarch, sugar, and zest until smooth.

Gradually beat the boiling syrup into the egg yolk mixture in a thin stream.

Return the mixture to the heat and bring it to a boil, beating constantly with a whip.

As soon as the mixture thickens and boils, remove it from the heat.

Soften gelatin in the third quantity of water

Add in the gelatin to the hot lime mixture. Stir until it is dissolved.

Stir in lime juice

Chill it until thick, but not set

Beat the egg whites until they form soft peaks. Gradually add the sugar and continue to beat until a thick, glossy meringue is formed.

Fold the meringue into the lemon mixture

Fill baked pie shells. Chill until set.

Crust:

Sift flour, salt, and sugar into a round bottom bowl

Cut butter small cubes. Rub into flour using fingertips, until mixture resembles fine breadcrumbs. Make a well in center.

Mix eggs, water, vanilla, and zest. Pour into the well. Mix to form soft dough.

Turn the dough out onto a lightly floured work surface. Knead gently, just until it is smooth and mixed well.

Wrap in plastic wrap and chill for at least 30 minutes before its use.

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Comments

haiwaiinbreezes 1 year, 1 month ago said:
I know this sounds hard, and has a lot of steps to it, but in the end it does come out terrific if done properly.

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