Ingredients
For the lime filling:
For the pastry:
- 1 Egg Yolk
- 40g Sugar
- 50g Soft Butter
- 100g Flour
- 4g Baking Powder
- 1 Salt Pinch
For the meringue:
The recipe in detail
The day before, break the egg, reserve the white in a covered bowl in the refrigerator and keep the yolk to make the shortbread. The shortbread can also be prepared the day before and then, keep at room temperature.
For the pastry:
- Preheat the fan-assisted oven to 160°C.
- Whip the egg yolk and sugar together.
- Add the butter and mix with a wooden spoon.
- Add the flour, baking powder and the pinch of salt and mix until a homogeneous paste is obtained.
- Form a ball and divide it into 6 pieces.
- Spread into individual tartlet moulds on baking paper.
- Bake in oven for 25 minutes.
For the lime filling:
- The next day, soak the gelatine leaf in cold water to soften.
- In a saucepan, warm 50ml of lime syrup over low heat.
- Then, off the heat, add the gelatine, carefully drained, to the syrup and stir until completely dissolved.
- Whisk the egg yolks with 25ml of lime syrup and add to the syrup gelatin preparation.
- In another bowl, whip the cream until stiff peaks form and add the remaining 50ml of lime syrup.
- Pour the lime into the syrup preparation and smooth.
- Place in the refrigerator for at least 4 hours.
For the meringue:
- Take out the egg white to return to room temperature.
- In a saucepan, bring 32g of rum syrup with the orange juice to the boil.
- Place the probe thermometer until reaching 118°C.
- In the meantime, beat the egg whites until stiff and gently fold the remaining 5g of rum syrup into it.
- When the syrup temperature is reached, pour it over the egg whites and continue to whisk until the temperature drops to 50°C.
- Keep in the refrigerator before the assembling process.
Assembly process :
- Pour the ganache over the shortbread using a piping bag.
- Then, with the piping bag, pour the Italian meringue on top of the lime ganache.
- Before serving, brown the meringue with a blowtorch.
