TARRAGON SWEET PASTRY Ingredients:

• 350g (2 + 1/2 Cups) Plain/All Purpose Flour
• 1/4 Teaspoon Salt
• 2-3 Teaspoon Dried Tarragon
• 226g (1 Cup) Unsalted Butter, Chilled, and cut into 1 inch (2.5 cm) pieces
• 1/4~1/2 Cup (60- 120 ml) Ice Water
• Some Egg Whites

 

METHOD:

1. In a food processor, place the flour, salt, sugar & butter and pulse until it resembles coarse bread crumbs. Pour ice water teaspoon at a time and pulse a few seconds. Check if the crumbs form a dough when pressed between your fingers. You don’t want too much water or too much processing.
2. Once it reaches this stage turn the dough out onto a cling wrap lined surface. Gather the dough with cling wrap and press gently back and forth just until it is combined. Too much kneading will yield a tough tart so be gentle.
3. Wrap and flatten the dough into a round disc.
4. Freeze the dough for 30 minutes until firm, giving it time to relax the gluten so it won’t stretch when rolling out. The dough also keeps for about a month in the freezer.
5. On a floured surface, roll the dough from center outwards, turning the dough 1/4 way around every few turns to prevent sticking.
6. The tart should be roughly 5cm (2″) larger than the pan you are used turned upside down and place over dough. It should be 1cm thick, too thin you won’t get much of a pastry and it will likely break on coming out.
7. Line the base of the tart pan with baking paper, this will make the shell a lot easier to remove if your pan base is not removable.
8. Gently roll from one end to the other the dough over rolling pin loosely, dusting off any excess flour.
9. Gently unroll the dough into the pan, firmly use a piece of excess dough rounded to smooth into the corners or indents of the tart pan. Don’t pull the dough or the shell tends to shrink when baking.
10. Chill the tart in freezer for 30 minutes or overnight. Preheat the oven to 180C (350F).
11. Use a sharp knife to cut off any excess dough over the edge of the pan, or if it’s one of the thin fluted pans just roll the rolling pin over the top of the pan.
12. Line the tart with foil and you can use the usual methods of raw rice, beans or pie weights to keep it from puffing up when baking. I much prefer the loose base of a pan, and some ramekins on top. I don’t waste anything this way.
13. Bake for 30 minutes or until crust is almost dry, remove the foil and weight, bake further until golden.
14. Brush all surface of the tart with beaten egg whites to create a film so the sauce won’t make the tart shell soggy.
15. Set aside to cool before filling with burnt caramel sauce.

 

BURNT CARAMEL SAUCE Ingredients:

• 220g (1 Cup) Caster Sugar
• 125ml (1/2 cup) + 1 Tablespoon Thickened/Heavy Cream
• 90ml (1/4 Cup) Glucose/ Light Corn Syrup
• 70g (5 Tablespoons) Unsalted Butter, Room Temperature

 

Method:

1. Spray or grease with oil the container used to weigh the glucose. This will make it easier for the glucose to slide out of the container without sticking when using.
2. Place the sugar into a medium heavy-bottomed pot.
3. Over medium heat cook stirring occasionally with a wooden spoon until the sugar all melts.
4. Cook without stirring until the sugar becomes black, about 10 minutes.
5. There’s a chance the sugar may foam up a fair bit before turning black, just reduce the heat to low and stir it until it goes down whilst wearing an oven mitt to protect yourself from the splatter.
6. The caramel at this point will smoke and have large bubbles, you’ll need the exhaust fan.
7. Have the cream in a microwave-safe bowl, covered loosely with cling wrap, microwave until boiling point.
8. Once the sugar has turned black remove from the heat source and stir in the glucose, followed by the hot cream bit at a time.
9. The mix will splatter and foam violently so be very careful.
10. Finally, whisk in the butter, cool to room temperature before pouring into the baked tart shell or cool to room temperature before storing in airtight container. Refrigerated, can last for at least a month. If separation occurs, stir to combine again.

**Note: The glucose here is used to speed up caramelisation as it is added a later time. Some other recipes include it in the beginning of the process to prevent crystallisation of the caramel.

 

LIME CURD FILLING Ingredients:

• 220g (1 Cup) + 2 Tablespoons Caster Sugar
• 177ml (3/4 Cup) Fresh Lime Juice 150ml
• 8 Large Egg Yolks
• 1 Large Egg
• 170g (1 + 1/2 Sticks) Unsalted Butter, Room Temp

 

METHOD:

1. Zest all the limes & mix it with some thickened cream and set it aside for the topping.
2. In a medium saucepan, whisk together the sugar, lime juice, yolks and whole egg till smooth.
3. Over medium heat, whilst stirring constantly, cook the curd until it comes to a boil about 9 minutes. It should be the consistency of sour cream, or thicker yogurt.
4. Cool the curd to room temperature before whisking in the softened butter.
5. Strain the mixture for lumps.
6. Preheat the oven to 140C (285F), over a spoon gently pour the curd over the tart, smooth and level the surface.
7. Bake until the filling sets, with the merest movement in the middle when you shake the tart.
8. Cool completely, then refrigerate until needed.

 

CREAM & MERINGUE TOPPING Ingredients:

• 110g Egg Whites, Room Temp
• 178g (3/4 Cup) Caster Sugar
• 180ml (3/4 Cup) Thickened Cream, Chilled
• Lime Zests

METHOD:

1. Whip the cream and zest till stiff peaks, keep covered and chilled till meringue is done.
2. Bring a pot of water to a simmer.
3. Combine egg whites & sugar in mixing bowl, place it over the simmering water whisking constantly.
4. Once the sugar is dissolved and mixture is warm to the touch, remove and whisk till stiff peaks form.
5. Stir 1/3 of cream into meringue till well combined.
6. Fold remainder gently keeping it as airy as possible.
7. Spread generously over the cooled tart forming a ring or a large mound to your liking.
8. Swirl with a large spoon on steep angles to make irregular swivel grooves.
9. Garnish with some chocolate piping at the centre if preferred. You can add some vegetable oil to melted chocolate if it is still too thick to pipe with. I like to use the cheat of just buying some thin blocks of chocolate. Simply take of as much as is needed and the back side for a smooth surface to pipe on.
10. You can find lots of festive candies and chocolates to garnish with too!
11. The meringue needs to set for at least 4 hours till it firms up to hold garnishes in place. So allow to set before garnishing the last bits. Keep chilled until serving.
12. Should you wish to have the pie served out of the pan, gently run a palette knife to loosen the sides and lift it up. It should come up very easily when cold, with the help of the baking paper under. Do this before you place the meringue cream.