MATCHA-LIME TARTE WITH MERINGUE
For the base:
|50 g||powder sugar|
|180 g||flour (Type 405), plus extra for processing|
For the Matcha-Lime Cream:
|175 g||butter, room temperature|
|3||organic limes (juice and zest)|
|1/2 tbsp||Matcha for Cooking Fuku|
- For the base, dice the butter and mix with the powder sugar in a bowl. Add the egg and mix. Add flour and salt and knead until the dough is smooth.
- Roll out the dough on a surface sprinkled with flour to a thickness of approx. 3 mm. Put it into a Tarte-tin with a diameter of approx. 26 cm. Stick the base a few times with a fork and leave it in the fridge for 30 min. Preheat the oven to 180°C and bake the base for about 20 min. Remove it from the oven and let cool down.
- For the Matcha-Lime Cream, dice the butter and put it into a bowl. Put the lime juice and zest with the eggs, sugar and Matcha into a pot, heat the mix and boil it while stirring. As soon as the mixture is boiling, remove the pot from the oven. Sieve the mixture over the butter and stir for 2 minutes with an electric whisk, until creamy. Put the creamy mixture on the base, spread evenly and leave in the fridge for two hours.
- Beat the egg whites until stiff and slowly add the sugar. Put the Meringue on the Tarte and spread. Sieve the Matcha on top and serve.
FOR: 6-8 PORTIONS | PREPARATION TIME: 30 MIN. | COOKING TIME: 25 MIN. | RESTING TIME: 2 H