Tag Archives: Tart

Key lime pie

I have been wanting to make this classic American dessert for a long time. In fact, each time I have seen it featured in a TV program or in a cookbook, it has got me drooling and wishing I could taste a slice there and then. There are a few versions of the key lime pie, some being unbaked and frozen and others baked and served chilled. I opted for the latter because in Ireland, it’s never hot enough to properly enjoy frozen desserts. It’s also worth mentioning that it is supposed to be made with key limes, which are yellow when ripe, more sour and flavourful than the usual green lime but it’s impossible to find these where I live, so I used regular limes instead.

KeyLimePie_001

Source: Joy of baking

Ingredients

Crust
125g graham crackers (I used chocolate coated digestive biscuits)
2 tbsp granulated sugar (I didn’t put it in)
70-80g unsalted butter

Filling
3 egg yolks, at room temperature
1 can (390g) sweetened condensed milk
120g lime juice (reserve the zest)
2 tsp lime zest

Topping
240g double cream
2 tbsp (30g) icing sugar

Method

  1. Preheat the oven at 170C and butter a 23cm tart/pie dish
  2. Make the crust: melt the butter for 3min/50C/speed 2.
  3. Add the biscuits and sugar if using, lock the lid and turbo pulse a few times until crumbed.
  4. Tip out into the tart dish and press down with the back of a spoon to spread across the bottom of the dish and up the sides to form a crust.
  5. Bake for 10 minutes until set and lightly browned.
  6. Set aside to cool while making the filling.
  7. Filling: place all the ingredients of the filling in the TM bowl (no need to clean it) and mix 20 sec/speed 6.
  8. Pour the filling over the crust and bake for 10 to 15 minutes or until set.
  9. Remove from the oven and place on a wire rack to cool.
  10. Cover and refrigerate overnight.
  11. The next day, place the butterfly whisk in the TM bowl and weigh in the cream and icing sugar.
  12. Whisk for a few seconds at speed 3, measuring cup OFF, checking through the hole in the lid and stop as soon as the top of the cream looks still a little under whipped: the bottom will be firmer.
  13. Place in piping bag with a star nozzle and pipe on the tart. Sprinkle with the reserved lime zest and serve.
  14. Can be stored in the refrigerator, wrapped in cling film for 2 to 3 days.

KeyLimePieColl

Tarte aux abricots et au thym (Thyme and apricot tart)

Another recipe inspired by Pucebleue from J’en reprendrais bien un petit bout. She uses rosemary sprigs on top of the apricots for cooking in the oven. I changed it slightly as I used Thyme instead of rosemary and I made a syrup in which I infused the thyme and used the syrup to marinade the apricots so they take in the flavours.

(Source: J’en reprendrais bien un petit bout)

Ingredients

70g softened unsalted butter
35g sugar
15g ground almond
1 small egg
1 pinch of salt
125g flour
15 ripe apricots
4 sprigs of thyme
100g sugar
100g water

  1. Make the icing sugar in your Thermomix with 35g of sugar: mix 20 sec speed 10
  2. Put in the butterfly whisk and add the butter and salt in the bowl. Mix 20 sec speed 4 until creamy.
  3. Add the egg and ground almond and mix another 15 sec speed 3
  4. Remove the butterfly whisk and add a third of the flour. Mix 10 sec, speed 3. Repeat twice with a third of the flour each time until just mixed.
  5. Tip out into a bowl, bring the dough together into a ball, cover in cling film and set aside in the fridge for 2 hours.
  6. Make the thyme infused syrup: bring the 100g sugar and 100g of water to the boil. Mix briefly at the start, then leave until the sugar has dissolved.
  7. Add the thyme and continue boiling until the syrup has reduced by half.
  8. Cut the apricots in half and remove the stones.
  9. Remove the thyme (careful, it’s hot!) and marinade the apricots in the syrup until ready to cook.
  10. Take the dough out of the fridge and roll it between 2 sheets of cling film so it doesn’t stick to the rolling pin.
  11. Turn the dough into a tart tin buttered and floured and sprinkle some semolina on top (this will take the moisture from the apricot and avoid the dough to become soggy).
  12. Place the half apricots (drained as much as possible from the syrup) on the tart
  13. Cook in a preheated oven at 180C (170C fan ovens) for 40 minutes.
  14. Brush the apricots with the remaining syrup and serve warm with a scoop of vanilla ice-cream.