This is a summer take on the good ol classic lemon meringue tart. Roasted pistachio frangipane and lime curd giving you so much more depth and surprise once your slice into to the tart, also setting off the soft and pillowy toasty meringue.
Makes 1 Tart: 24cm Tart Tin
- 150g cold butter (cut in cubes)
- 80g caster sugar
- 3 egg yolks
- 250g plain flour
- 25g almond meal
- Lime Curd:
- 200ml lime juice (6 large limes)
- 50ml lemon juice
- 100g caster sugar
- 145g unsalted butter (cut into small cubes)
- 7 egg yolks
- 200g softened butter
- 4 eggs
- 200g ground pistachios
- 4 tbsp plain flour
- 150g caster sugar
- 300g egg white
- 500g caster sugar
• In a stand mixer bowl, add your butter, caster sugar, flour and almond meal and briefly mix
• Put your stand mixer onto medium speed and mix until your mixture looks light in colour and had a breadcrumb texture
• Stop the mixer and add your egg yolks and mix until the flour mixture becomes like dough
• Roll out on a floured surface and place in your tart tin • Put in the freezer overnight
• Cut open your limes and squeeze the juice out into a small bowl.
• Add your sugar to the same bowl and mix together with until combined.
• Start a bain-marie with this bowl of lime juice and sugar (fill a small pan up with water and put your bowl on top. The water will heat the pulp and sugar).
• Heat over low heat until the sugar has dissolved.
• Seperate your egg yolks from your eggs and put in a new bowl.
• Add your lemon juice to the yolks and mix gently.
• Once your passionfruit and sugar mixture is warm, pour the mixture into the bowl with the yolks and lemon juice and whisk continuously.
• Add this warmed mixture back into your bowl over your stove and continue to whisk. • As your mixture begins to warm, start adding your cubbed butter, one by one, until mixed.
• Continue to stir with a spoon or whisk until thick (this should take about 10-15 minutes).
• Once the curd starts to stick to the back of your spoon, and the texture is thick like jam, your curd is done.
• Pour into a small container or bowl and leave in the fridge overnight to set.
Day of serving Pistachio Frangipane:
• Add your roasted pistachio meal and flour to a bowl of a stand mixer and briefly mix.
• Add your softened butter and sugar and mix on medium speed until combined.
• Once all combined, add your eggs one by one, until combined and smooth.
• Add your egg white to a bowl of a stand mixer and mix on medium until soft peaks.
• Whilst your egg whites are whipping, slowly add a tablespoon of sugar to your egg whites.
• Whip until you have no sugar left and you have large glossy peaks.
On the day you want to serve the tart:
• Put your frozen tart base in the oven. Add your baking paper on top, and your baking beans on top, and blind bake on 150C for 25 minutes, until the tart is biscuity brown.
• Once the tart has done blind baking and has cooled slightly, add your pistachio frangipane, smooth down with a spoon and put the tart back in the oven for 25 minutes.
• Once the frangipane has baked, put your tart aside and cool. Now start on your whipped meringue.
• Once your whipped meringue is done and your tart is cooled completely, you can finish assembling.
• On top of your frangipane add your lime curd, and smooth out and then add your whipped meringue. Use a spoon to create large peaks for torching. Once you are happy with how your whipped meringue looks, used your kitchen blowtorch to torch the meringue until lovely and brown.
• Serve and eat on the same day.
This recipe was created by Aishah Kenton aka @whisk.it.good, check out Aishah's instagram here