Key lime tart
This is a bake that has become really special to me. I took it to my first ever Bake Off audition in London and made it on the show in week five (the week I got star baker). It’s since become a firm family favourite too; my dad and brother go absolutely nuts for it and always request it for special family occasions.
The tart itself has a tangy lime filling, earthy ginger pastry and silky smooth Italian meringue on top. I love the balance of flavours and textures. It really is a crowd-pleaser.
Equipment
Large tart tin (I use this 28cm one from Amazon).
Ingredients
For the pastry
400g plain flour
250g very cold unsalted butter
Pinch salt
4 tbsp icing sugar
3 tbsp ice cold water (+ more if needed)
2/3 tbsp ground ginger (depending on preference)
2 egg yolks
For the lime filling
Juice and zest 8 limes, plus extra to decorate
4 egg yolks from large eggs
2 x 397g tins condensed milk
For the Italian Meringue
240g caster sugar
75g water
90g egg whites
Pinch salt
½ tsp vanilla extract
Method
To make the pastry, sift the flour, icing sugar, ground ginger and salt into a large mixing bowl
Smash/bash the cold butter in between two sheets of baking paper with a large rolling pin to flatten until about 1cm thick. Then break it up into small pieces and rub it into the flour mixture until it resembles fine breadcrumbs.
Add some ice to a glass of cold tap water. Add 1-2 tbsp of the cold water to the mixture and combine with a knife or pallet knife, then add the egg yolks. Add more water a little bit at a time, until the mixture comes together to form a dough when pinched. Don’t over work it.
Wrap the pastry in cling film or baking paper and put it in the fridge for at least an hour to chill. It can be left for a couple of days in the fridge if you want to make it in advance
When you’re ready to bake, pre-heat your oven to 220°C/200°C fan/425°F/Gas 7
Take the pastry from the fridge and roll it out onto a lightly floured surface to the thickness of a pound coin
Grease your tart tin generously with butter, then drape the dough over the rolling pin and use it to transfer the pastry to the tart tin. Press the pastry into the case, ensuring there are no gaps in the corners. Allow the excess pastry to overhang the tin. Prick the base several times with a fork and then add a sheet of baking paper on top of the pastry and weigh it down with plenty of baking beans (or you can use rice). Make sure you get right into the creases/edges. Chill for a further 15 minutes in the fridge to rest
Once rested, bake the pastry case for 15 minutes, then remove the baking beans and paper and bake for a further 5 minutes until slightly golden. Let it cool down for five minutes while you make the filling for the case
Reduce the oven temperature to 190°C/170°C fan/Gas 5
Add the condensed milk and egg yolks to a large mixing bowl. Whisk until combined. Add the lime zest and juice
Pour the lime mixture into the pastry crust and bake for about 15 minutes. The tart should have a slight wobble in the centre still.
Once baked, set aside to cool for about 20 minutes in the tin, then put it in the fridge for as long as possible/until you’re ready to decorate
You can just use fresh whipped cream to decorate but my family goes nuts when I put Italian meringue on top. To make it, place the sugar in a heavy-based deep saucepan with six tablespoons of water over a medium heat. Bring the mixture to the boil without stirring, brushing down any sugar crystals on the side of the pan with a wet pastry brush. When it reaches 110°C, start whisking your egg whites (slowly at first) in a stand mixer or using an electric whisk, until soft peaks form
Once the sugar mixture gets to 120°C and you have soft peaks, while whisking on a high speed pour the boiling syrup onto the egg whites in a thin, steady stream, being careful not to pour the syrup on to the whisk. Continue to whisk the egg whites on a high speed until the mixture is stiff, shiny and stable, and the bowl is cool to touch
Place the meringue into a piping bag fitted with a 1.5cm round nozzle (or just snip off the end of the piping bag) and then pipe it generously onto the tart. If you have a blowtorch (don’t worry if you don’t), use a medium heat to kiss the piped Italian meringue around the edges. The smell of the scorched meringue is quite possibly the nicest ever
To finish, decorate with slices of lime and some lime zest, and enjoy!
