Key Lime and Raspberry Tarts
 
A luscious key lime creme within almond tart shells, all topped with shiny raspberries. Adapted slightly from Antonio Bachour's recipe.
Ingredients
For the almond tart shells:
  • 90g butter, softened
  • 70g icing sugar
  • 1 egg
  • 30g almonds, ground (i.e. almond flour)
  • a pinch of salt
  • 50g all-purpose flour
  • 150g cake/pastry flour
For the key lime filling:
  • 380g sweetened condensed milk
  • 3 egg yolks
  • 175ml key lime juice (can substitute with other citrus fruits)
For the neutral glaze:
  • 50g water
  • 50g sugar
  • 25g lemon or lime juice
  • ~3g pectin
To assemble:
  • Raspberries
  • Microgreens/sprouts (optional)
  • Raspberry coulis (optional)
Method
To prepare the almond tart shells:
  1. Combine the butter and the icing sugar until smooth, using the paddle attachment of a stand mixer if you have one. Do not beat rapidly. The goal is not to incorporate air when making the dough.
  2. Add in the egg, and beat to combine.
  3. Add the almonds, salt, and all-purpose flour. Beat to combine.
  4. Add the cake flour. Beat to combine.
  5. Divide the dough into two pieces, wrap with plastic, wrap, and place to chill in the fridge until cold (around an hour).
  6. Roll out the dough to the thickness you desire (being careful not to go to thin or the tarts will collapse), and line buttered mini-tart pans. You can use buttered, round cookie cutters on a parchment paper-lined baking sheet if you would like to make tarts with straight edges.
  7. Place in the fridge to chill for at least half an hour. Meanwhile, preheat the oven to 325°F (160°C).
  8. Once tarts are chilled, poke holes into the bottom of the tarts with a fork to prevent air bubbles from forming. Fill the tart with beans or rice (beans are easier to take out later) to prevent the bottoms from rising (you can reuse these beans in the future for the same purpose).
  9. Bake for about 20 minutes, or until lightly browned. Remove the beans, and cool the tart shells to room temperature.
To prepare the key lime filling:
  1. Whisk together the sweetened condensed milk and egg yolks until smooth.
  2. Then, whisk in the key lime juice.
  3. Pour evenly into tart shells.
  4. Bake at 300°F (150°C) for 15 minutes, until the tarts are slightly jiggly when gently shaken in the oven.
  5. Let the tarts cool to room temperature and then place in the fridge to chill for at least two hours before proceeding.
Prepare the neutral glaze (right before plating):
  1. Bring all ingredients to a simmer for three minutes.
To assemble:
  1. Brush a stroke of raspberry coulis on the plate.
  2. Place raspberries on the tart shells and brush them with neutral glaze, while it is still warm.
  3. Decorate with microgreens/sprouts.
Recipe by IronWhisk at http://www.ironwhisk.com/2014/05/key-lime-and-raspberry-tarts/