GOSSIP GAZETTE MAGAZINE - 1 March 2022 - Issue 5

METHOD
1.
Grease 6 x 10cm loose-bottomed tart pans. Pulse flour and icing sugar in a food processor to remove any lumps. Add butter,
extra lime zest and half the kaffir lime, and whiz to fine crumbs.
2.
Add 1 egg yolk and 2 tablespoons chilled water, then process until mixture comes together in a smooth ball. Enclose in plastic
wrap and chill for 30 minutes. Roll out on a lightly floured surface and use to line prepared pans. Chill for 15 minutes.
3.
Preheat oven to 180C. Line tart cases with baking paper and fill with baking weights or rice, then bake for 10 minutes or until
pale golden.
4.
Meanwhile, whisk condensed milk, cream, remaining lime zest, lime juice and remaining yolks in a bowl. Pour into tart cases.
Bake for 15 minutes or until just set.
5.
Whisk egg whites in a clean bowl to soft peaks. Gradually add caster sugar, whisking to stiff peaks. Pile onto the tarts and
brown with a blowtorch. Serve with mango and remaining kaffir lime leaves, with coconut cream, if using.