Ingredients FOR PASTA PASTA
- 250 g 00 flour
- 150 g butter
- 35 g icing sugar
- 1 yolk
- salt
Ingredients FOR THE LIMETTE CREAM
- 400 g condensed milk
- 120 g lime juice
- 4 yolks
Ingredients FOR SOFT MERINGUE
- 100 g egg white
- 80 g caster sugar
FOR THE PASTA PASTA
Knead all the ingredients with a pinch of salt, adding 20 g of water, until a firm dough is obtained; wrap it in parchment paper and let it rest in the fridge for 1 hour.
Take away paste the fridge, roll it out 3-4 mm thick and use it to line a mold with a movable bottom (ø 20 cm); cover the dough with a parchment paper disk, lay on the dried legumes and bake at 180 ° C for 20 minutes. Remove from the pastry shell, remove legumes and paper and bake for 5 minutes more.
Remove from the oven, let cool, turn out and let cool on a wire rack.
FOR THE CREAM OF LIMES AND FOR THE MERINGUE
Whip the yolks alone making them creamy; then add the condensed milk and lime juice.
Pour this mixture in the pastry shell without reaching the edge.
Whip egg whites with granulated sugar until a firm meringue is obtained.
distributed the meringue in tufts on the cream and bake the tart at 170 ° C for 15 minutes. Remove from the oven and let cool completely, then put in the fridge for at least 1 hour before serving, completing to taste with grated lime zest.
This recipe has already been read 215 times!