The heat has settled in Montreal and I think it’s just started. I never know if I’m happy with it or no… I have to say that the summer is rather scorching. But hey, that won’t stop me from making good desserts or trying out new recipes.
Which brings us to our tarts of today. I was looking to do something fresh and tasty. In the recipe I am presenting you today, the lime brings freshness and exoticism, while the white chocolate whipped ganache and sweet dough add sweetness. The perfect match!
These tarts are made with lime cream, not the one you find in the very famous Key Lime Pie with condensed milk, but a « classic » cream with butter. I find it a lot less sweet.
The material used for this recipe
- A wooden spoon and a mixing bowl: You can use a stand mixer to make the sweet dough. Personally, I don’t use it, because it’s always difficult to me to not overwork the dough with a stand mixer. And do not overwork the dought is one of the conditions for the dough not to curl up on itself.
- A Spatula: Ideally you will need one, but if you don’t have one, you can whisk the dry elements very vigorously. (Flour and icing sugar).
- Plastic film
- Pastry bag
About the recipe
White chocolate whipped ganache: You will need a liquid cream with at least 35% fat. When preparing, pour a first half of the hot cream over the white chocolate. Leave to rest for a few seconds, to give the chocolate time to melt, then stir with a spatula. Then pour the second part of the hot cream. It is very important to do this, otherwise the chocolate may not melt completely. Then add the cold cream.
This helps cool everything. We film on contact, that is to say, we put a plastic film directly on the cream. And we put it all in the fridge for the night.
So I prefer to apply my ganache with a pastry bag, but if you don’t have any you can spread it with a spoon.
Lime cream: when you place the bowl over the double boiler and everything begins to cook, it is very important to whisk without stopping quite briskly. Otherwise the egg may cook. So you will have pieces of eggs cooked in your cream …
The pie shell: for cooking the pie shell I advise you to put cooking balls on your tart base, taking care to have put a sheet of baking paper on the bottom so that the balls do not stick to the dough before .
Surplus: If you have leftover sweet dough or white chocolate ganache. You can freeze them. Normally you can keep them for up to 3 months in your freezer. Personally, I do not exceed 1 month.
How to organize
I recomend to do the white chocolate whipped ganache the day before.
You can also do the lime cream the day before and let it cool in the fridge.
- 150 g softened butter
- 75 g caster sugar
- 1 eggs
- 25 g almond flour
- 250 g all-purpose flour
- A few drops of almond extract
- The juice of 6 lime -giving around 150 ml of juice
- 1 lime zest
- 150 g sugar
- 4 eggs
- 80 g butter
White chocolate whipped ganache
- 200 g white chocolate
- 150 ml + 160 ml heavy cream - At least 35% fast
1ère étape la ganache montée au chocolat blanc.
- Put the white chocolate in a bowl.
- Heat 150 ml of cream, in the first broth remove from heat and pour half the cream over the chocolate. With a spatula stir. Pour in the second part of the cream and continue to stir until you get a homogeneous mixture.
- After obtaining a homogeneous mixture, pour the 160 ml of cold cream over the previous preparation.
- Film on contact and let stand overnight in the fridge.
2nd step: preparation of the tart shell and the cream.
- Grate the zest of 1 lime.
- In a bowl suitable for a double boiler, whisk together the lime juice, eggs, zest and sugar.
- Place the bowl over the double boiler and add the butter.
- Mix continuously until the mixture thickens. It should have the consistency of pastry cream.
- Once the desired consistency is obtained, remove from the heat.
Let the cream cool.
The sweet dough
- In a bowl, put the butter and work it into is soften.
- Sift the caster sugar over the butter and mix until the sugar is well incorporated.
- Add the almond powder and the lightly beaten egg. Mix.
- Sift the flour directly on top of the previous preparation and work with a wooden spoon until you get a coarse mixture.
- Once everything is incorporated, form a ball and let stand for 2 hours in the fridge.
- Preheat your oven to 180°C/ 350°F.
- Roll out the dough, weigh down with baking beans.
- Cook blind for 15 to 20 minutes.
- Let it cool.
- Garnish the tart bases with lime cream.
- Place them in the fridge for half an hour so that the cream sets.
- Whisk the ganache until a very firm consistency is obtained.
- If desired, garnish a pastry bag with the whipped ganache and cover the tarts.
- Place the tartlets in the fridge for half an hour.
150 g butter = 5.3 oz
75 g caster sugar = 1/3 cup = 2.6 oz
25 g almond flour = 1/4 cup = 0.8 oz
250 g flour = 1 3/4 cup = 8.7 oz
150 g sugar = 3/4 cup = 5.3 oz
80 g butter = 2.8 oz
200 g white chocolate = 7 oz
150 ml =