Cactus-fruit tart

Here’s my homemade cactus fruit tart and Italian meringue recipe, it’s quite a lengthy one lol. The curd is enough for two tarts, but the recipe for the meringue and the tart shell is about enough for four or five tarts. Food scale required.

Cactus Fruit and Lime Curd:

2 cactus fruit (crushed and strained)

Juice of 3-4 limes

Zest of 3-4 limes

2 whole eggs

2 egg yolks

160g granulated sugar

2 tbs butter

Mix with wooden or silicon spoon on med/low heat until thickened. Remove from heat and strain in cheese cloth. Don’t let this mixture come in contact with metal, or else it will change the taste.

Italian Meringue:

3 egg whites

80g hot granulated sugar (heat sugar in oven for 15 mins on 350 degrees Fahrenheit)

Use a mixer to whisk egg yolks until they reach soft peaks, then slowly incorporate your hot sugar while still mixing, and continue to mix for another 10 to 15 minutes until you reach stiff peaks.

Tart Shell:

8 tbsp softened, unsalted butter

225g all–purpose flour

1/4 tsp salt

3 egg yolks

80g powdered sugar

1/2 tsp vanilla bean paste or vanilla extract

Mix powdered sugar and butter, until creamy, add egg yolks, add in flour and salt, mix until shaggy or crumbly consistency. Put in between two pieces of parchment paper and roll to 1/8 of an inch thick. Put inside of tart pans and cook at 350°F for 15 minutes.”.

#baking #pastry #lemon8challenge #Lemon8Diary #dessertrecipe