100g/4oz plain
flour (sifted, plus extra for dusting)
50g/2oz pistachio
nuts
Pinch of salt
50g/2oz icing
sugar
2 medium eggs
For the filling:
1 egg
3 egg yolks
Grated zest and
juice of 5
limes
200g/7oz caster sugar
150ml/1/4pt double
cream
Method:
Preheat the oven to 190°C/375°F/Gas mark 5.
Grease and flour 6 tartlet tins measuring 8 x
2.5cm/3 1/4 x 1in.
To make the pastry, process the pistachios in a
blender or food processor for 30 seconds. Add
the flour, salt and butter and pulse until the
mixture resembles crumbs. Add the icing sugar
and pulse to mix.
Separate the eggs, put 1 egg
white to one side for the meringue and discard
the other. Add the yolks to the mixture and
pulse until it just holds together. Turn the
dough on to a lightly floured surface and knead
gently to bring the mixture together.
Roll out
the pastry and use to line the tins, pressing
well into the edges and trimming off any excess
pastry. Cover with Clingfilm and chill for 30
minutes.
Put the tins on a baking sheet, line
with aluminum foil and fill with baking beans.
Bake for 10 minutes. Remove the foil and beans
and bake for a further 10 to 12 minutes until
just cooked. Remove from the oven.
Meanwhile, to
make the filling, put the egg and egg yolks into
a small pan, add the lime zest and juice,
150g/5oz caster sugar and the cream. Cook over a
medium heat for 5 minutes, stirring regularly,
until the custard has thickened and is smooth.
Pour into a large bowl and allow to cool. Lower
the oven temperature to 180°C/350°F/Gas mark 4.
Spoon the lime filling
into the pastry cases.
Put the reserved egg white into a bowl and whisk
until it stands in stiff peaks. Add the
remaining sugar a little at a time and continue
to beat until the mixture is stiff and shiny.
Put into a piping bag fitted with a round
1cm/1/2in nozzle and pipe around the edge of
the tarts. Bake the tarts for 10 minutes or
until the meringue is hard to the touch. Can be
served hot or cold.
Desserts Recipes -
Lime Meringue Tarts
Recipe
