Monday, July 11, 2011

Lime merange tart from Barefoot Contessa


1/4 lb butter
1 1/2 cups sugar

4 eggs and mix
1/4 cup lime zest
1/2 cup lime juice (4 or so)
1/8 tsp salt

Put into saucepan on low 6-8 min. Whisk at end. Put into bowl, chill with saran wrap right on top.

1 1/4 cup flour
3 TB sugar
1/2 tsp. salt
put in freezer 30 min
then put in food processer with:
6 TB diced cold butter
2 TB cold crisco
pulse 10 times
add: 1/4 cup ice water.
mix till dough comes together
put on counter and form together. Wrap in saran wrap and put in fridge 30 min.
Put into pie/tart dish. Cover with buttered foil and beans to hold it down. Cook 10 min at 375. Remove beans and foil. Poke all over with fork. Cook 15-20 min. Cool

4 egg whites
1/4 tsp. cream of tarter
1/4 tsp. salt
whip and while whipping add 1/2 cup sugar slowly.

Assemble the crust then custard filling then merange (can pipe it on top). Cook at 425 for 4-5 minutes till merange starts to brown.

No comments: