Calamansi Meringue Tart скачать в хорошем качестве

Calamansi Meringue Tart

Forget key lime pie! Calamansi is a small Filipino citrus fruit that packs a sour punch with a subtle sweetness. The unique sour/sweet flavor combination is balanced with a light and fluffy Swiss meringue. Note: For the tart shell, we recommend using a perforated silicone mat in combination with a perforated tart ring. The holes help the dough adhere to the ring during baking, which keeps the pastry edge from collapsing. This also ensures even distribution of the heat throughout the entire shell so you won't need to use pesky pie weights! If you don't have a perforated tart ring, you can use pie weights (or rice) and blind bake the crust (10 mins with pie weights then another 5-10 mins without the weights or until golden brown). Ingredients Shortcrust Pastry: APF 150g Powdered sugar 53g Salt pinch Unsalted butter 75g Egg yolks 40g (2 large or 3 medium) Calamansi Curd: Egg yolks 48g Sugar 168g Cornstarch 30g Salt pinch Water 200g Unsalted butter 28g Calamansi juice 70g Swiss Meringue (cook to 165F): Egg whites 150g Granulated sugar 135g Cream of tartar 2g