Happy Saturday !! I want to start this post by thanking everyone who participated in my Instagram Poll the other week! Your feedback has helped me make some pretty important decision regarding the future of A Parisian Journey. I was so happy to see that so many of you liked the idea of regular Saturday morning recipe posts. I’m a big fan of the idea too. I’m hoping that by publishing a recipe at the start of the weekend, you’ll be more encouraged to give it a go and share the results and your thoughts with me. So, to start this new chapter on A Parisian Journey, I’m sharing with you all today my Mojito Meringue Tart. I made this for my family while I was in Australia and it was a big hit! It’s so refreshing and zingy, perfect for after a big meal when you want dessert but are struggling to fit it in. Enjoy!
Mojito Meringue Tart
For the pastry:
- 150 g of softened cubed butter
- 95 g of icing sugar
- 30 g of almond meal
- 1/4 vanilla seeds
- 1 egg at room temperature
- 250 g of flour
- ½ tsp of salt
For the mojito cream
- 6 limes the zest of 4 and juice of 6
- 30 g of picked mint leaves
- 4 large eggs
- 300 g of room temperature butter cut into large cubes
- 240 g of castor sugar
For the Italian meringue
- 100 g of eggwhites
- 80 g of water
- 250 g of sugar
- Slices of lime mint leaves and sugar flowers to decorate
For the pastry:
- Beat the butter until smooth and creamy. Add the sugar, almond meal and vanilla. Mix until well combined. Add the egg and ensure that it is fully incorporated. Sift in the flour and salt and mix until just combined (it is ok it there are still lumps). Divide the dough into 2 portions. Roll each portion into disk and wrap in plastic film and place in the fridge to rest overnight or at least for an hour.
- Preheat the oven to 160°C. Remove one portion of dough from the fridge and roll it out in between two sheets of baking paper. Place the dough in a large tart tin, prick it thoroughly with a fork and place it in the freezer for 15 minutes. Remove the tart from the freezer and bake for 40 minutes or until a light, even, golden colour is obtained. Set aside to cool before removing it from the tin.
- You can keep the remaining portion in the freezer for another time.
The lemon curd:
- Set up a bain-marie by bringing a saucepan of water to a simmer.
- Combine the sugar, lime zests and mint in a large bowl. Rub the zests and mint into the sugar, then add the lime juice. Allow to infuse for at least an hour. Remove the mint leaves with a fork and whisk in the eggs. Once the water starts simmering, put the bowl on top of the saucepan and whisk constantly until it thickens or reaches 84°C. Remove from the heat and allow to cool for 5 minutes.
- Pour the mixture into a blender (alternatively you can use a stick blender or electric beaters) and while the blender is running, gradually add the butter one cube at a time. Once all the butter is added, continue blending for another minute.
- Pour the mixture into the tart shell and place in the fridge to cool.
The Italian meringue:
- Add the water to a small saucepan followed by sugar and place on med/high heat. Meanwhile, use a mixer or electric beaters to beat the eggwhites. Once the eggwhites start to foam and the syrup reaches 118°C start to slowly pour the hot syrup into the eggwhites in a slow, steady stream while continuing to beat. Keep beating until the meringue cools to an ambient temperature. Fit a pipping bag with a large nozzle and fill the bag with the mixture. Remove the tarts from the fridge and pipe the meringue around the outside.
- Decorate the tart with lime slices, mint leaves and fondant flowers.