Dole Whip

Dole Whip – Candy Coated Culinista

What in the world is a Dole Whip and why is it only at Disneyland and Disney World? Dole Whip is a soft serve or float consisting on pineapple created by the Dole food company in 1986 and I need to try this.

Yield/Serving: 2
Prep Time: 5 min.
Cook Time: 5 min.
Difficulty level is: Easy

Ingredients
• 2 cups frozen pineapple chunks
• 1 frozen banana, cut into chunks
• ½ cup unsweetened coconut milk
• Fresh pineapple wedge, if desired

Assembly
1. Using a blender, blend pineapple, banana and coconut milk until very smooth.
2. Pour into glass and decorate with pineapple wedge.

Please Enjoy

My thoughts
When I heard dole whip I was immediately curious and wanted to make a version of my own. Now I don’t eat much ice cream and I haven’t really ever enjoyed a float; but a smoothie I’m all for and making the Dole whip into a smoothiesque consistency treat is right up my alley. Pineapple has always be one of my favourite fruits so trying this Disneyland essential was a no brainer for me and I will be making this again and again.

Advertisements

Ginger Crème Caramel

Ginger Crème Caramel – Candy Coated Culinista

Ginger fans need to try this Crème Caramel or as I call it flan from my Filipino friends.

Yield/Serving: 8-10
Prep Time: you will need to start 2 days ahead of time
Cook Time: 90 minutes
Difficulty level is: Easy; but time consuming

From Sweet by Ottolenghi & Goh

Ingredients
• 3 ¼ cups whole milk
• ½ cup heavy cream
• 2 ¾ inch piece of fresh ginger, peeled send coarsely grated
• ½ vanilla pod, sliced in half lengthwise and seeds scraped
• 2 cups granulated sugar
• 6 large eggs
• 1 tsp vanilla extract

Assembly
1. If you are infusing the custard with ginger, you will need to start this recipe two days in advance.
2. Place milk, cream, ginger and vanilla pod and seeds in a medium bowl or measuring cup and whisk to combine.
3. Cover with plastic wrap and keep in the fridge for at least 6 hours, or ideal 24 hours, to infuse.
4. When you are ready to make the crème caramel preheat oven to 325°F.
5. Place baking dish in the oven to keep warm until needed as heating the dish will make it easier to coat it with the hot caramel.
6. Add 1 cup of the sugar to a large pan or skillet and place over medium heat.
7. Cook for about 5 minutes, resisting the urge to stir; but tilting and swirling the pan instead, until the sugar has melted and begins to brown around the edges.
8. Continue this process until the sugar has turned into a dark amber caramel.
9. Remove the hot baking dish from the oven and immediately pour the caramel using a kitchen towel to protect your hands from the hot dish.
10. Tilt the dish around so the caramel coats the entire base and rise halfway up the sides of the dish.
11. Place the dish in a deep baking pan and set aside for 15 minutes. The caramel doesn’t need to become rock hard; but it should be firm enough that pouring the custard over top doesn’t disturb it.
12. Boil some water and set aside.
13. Place eggs in a large bowl with the remaining 1 cup of sugar and vanilla extract.
14. Whisk until smooth and then strain the infused milk-cream mixture into the eggs through a fine mesh strainer. Discard ginger pieces and whisk the mixture until well combined; but not frothy.
15. Pour mixture into the caramel-coated dish and place the baking pan (with the crème caramel dish inside) in the oven.
16. Pour some recently boiled water into the baking pan so the water reaches halfway up the pan.
17. Bake for 90 minutes and the top of the caramel should be a golden brown, while the middle is still wobbly. However, a skewer inserted should come out clean.
18. The wobble will firm up in the firm; but cooking time can vary depending on dish size and the material it is made out of. So it could take up to 2 hours depending.
19. Remove baking pan from oven and carefully transfer the crème caramel to a wire rack.
20. Set aside and allow to completely cool and then cover with plastic wrap and keep in fridge overnight (or up to 3 days) to allow the caramel to pool and the custard to firm up.
21. If the custard part of the crème caramel is stuck to the sides of the dish, carefully run a small knife along the edges to release it.
22. Then place a large plate (larger than the baking dish to catch the caramel) and turn out, ensuring your holding the plate and baking dish firmly and flip quickly.
23. Slowly remove the baking dish to reveal.
24. Slice and serve.

Tips
• Use a 10” ceramic or glass baking dish with a fluted edge. A metal pan will work just as well as long as the base isn’t removable.
• You can skip the ginger infused custard if you are short on time. The custard will still require to be baked a day in advance though as the caramel needs to chill in the fridge overnight.
• Will keep for up to 3 days in the fridge.

Please Enjoy

My thoughts
This turned out exactly like the recipe. The crème caramel was custardy and was perfectly infused with ginger. I have never made a crème caramel and have always stayed away when it was offered at a Filipino event. I had a little difficulty getting it to come out cleanly; but otherwise this was a simple dish. This really isn’t a consistency I enjoy to be honest and then there is the caramel aspect; but if you love crème caramel/flan I believe this one would be a great one to try. The ginger really adds another level to it.

Cape Gooseberry Pavlova

Cape Gooseberry Pavlova – Candy Coated Culinista

If there is one item that is on this blog in many different manifestations; besides a banana bread is definitely pavlova. I totally fess up to being obsessed with this dessert and I just can’t stop. I am always so eager and will always try a new pav recipe to see if I can find a new and better meringue.

Yield/Serving: 8
Prep Time: 30 min.
Cook Time: 2 hours, or until meringues are dry
Difficulty level is: Medium

From Sweet by Ottolenghi & Goh

Ingredients
Meringues

• Egg whites from 3 eggs
• 1/8 tsp salt
• ¼ tsp cream of tartar
• 1 ¼ cups granulated sugar
• 400g gooseberries husked and halved
Toffee Cape Gooseberries
• 8 gooseberries, papery husk intact
• ¼ cup plus 1 tbsp granulated sugar
Yoghurt Cream
• 2/3 cup plain Greek yoghurt
• ¾ cup plus 2 tbsp heavy cream
• Scraped seeds of ¼ vanilla pod
• 1 ½ tbsp honey
• 2 ½ tbsp. confectioners’ sugar
Decoration
• confectioners’ sugar for dusting

Assembly
Meringues

1. Preheat oven to 275°F and line two baking sheets with parchment paper.
2. Make eight circles about 8 cm wide, so there are sixteen circles in total.
3. Flip paper over so drawn on side is face down; but still visible.
4. Using an electric mixer with the whisk attachment place egg whites and salt and whisk at medium-high speed until frothy.
5. Add cream of tartar and continue to beat until soft peak form.
6. Now add sugar a tablespoon at a time until the mixture is thick and glossy.
7. Place mixture into a piping bag and pipe meringue or spoon onto circles and using a spatula form the circle, ensuring they are not taller than 1 cm thick.
8. Bake for 2 hours or until the meringues are dry.
9. Turn off the oven and let the meringues remain inside until they are completely cool.
10. Once cooled remove from the oven and set aside.
Toffee
1. Peel back the husk from the gooseberries; but leave them attached and set aside.
2. Place sugar into a saucepan over medium-high heat and cook without stirring until the sugar melts and begins to brown around the edges.
3. Tilt and swirl until all the sugar melts evenly, and the sugar turn an amber colour.
4. Remove from the heat tilt pan and dip gooseberries into the toffee. Be extremely careful not to burn yourself. Let excess toffee drip away and place on a baking sheet or plate and set aside.
Yoghurt Cream
1. Using the electric mixer with the whisk attachment, whisk the yoghurt, heavy cream, vanilla, honey and confectioners’ sugar.
2. Keep in the fridge until needed.

Assembly
1. Place a small dollop of yoghurt cream onto each serving plate.
2. Place meringue flat side down and add more yoghurt cream to the top of the meringue followed by the halved gooseberries and then top with another meringue flat side down. (making a sandwich)
3. Dust the tops of the meringue with confectioners’’ sugar and place one toffee dipped gooseberry atop the mini pavlova. Ensure you assemble as close to serving time as possible as the meringues will soften.

Tips
• Use a piping bag if desired to make meringue circles. (A piping bag isn’t required)
• Meringues can be made up to 3 days in advance and stored in an airtight container, layered between sheets of parchment paper.
• Toffee and yoghurt cream can only be made no more than 2 hours in advance.
• To cut some sugar don’t dust the tops of the meringues with confectioners’ sugar or add confectioners’ sugar to the yogurt cream.
• Gooseberries in North America will be found as physalis, ground cherries or golden berries. It’s all the same family of husked small marbles sized orange fruits.

Please Enjoy

My thoughts
The pavlova was marshmallowy in the centre and crispy on top. I wasn’t fond of the colour; which was a little tan due to the cook time. The cook time was way off for me as I didn’t require anything near the 2 hours, so I pulled mine out at the 1 hourish mark. Usually I get a tan meringue when I add vanilla extract; but this was not the case here and it still had a tint. Now while this isn’t my favourite meringue recipe by any means, the circular meringues and toffee really peaked my interest and made this a restaurant worthy dessert. Not to mention a favourite fruit of mine, the gooseberry or in my neck of the woods the physalis, ground cherries or goldenberry was in play. I also enjoyed the addition of greek yoghut to the whipped cream as it added a nice tang that cut the sweet. This book has three different pavlova recipes so as they say on to the next.

Cape Gooseberry Pavlova – Candy Coated Culinista

Apple Tarte Tartin with Creamy Caramel Sauce

Apple Tarte Tartin with Creamy Caramel Sauce – Candy Coated Culinista

A tarte tartin is a French dessert named after the hotel that served this as their signature dish. To me I entered making this dish with memories of my poorly maple-honey upside down cake. I am hoping for a decent caramel and a palatable dessert.

Yield/Serving: 4-6
Prep Time: 20 min.
Cook Time: 20 min.
Difficulty level is: Easy

From Donna Hay: Basics to Brilliance

Ingredients
Creamy Caramel

• ¾ cups heavy cream
• 1/3 cups unsalted butter
• 1 ½ cups granulated sugar
• ½ cup water
Apple Tarte Tatin
• 1 sheet store-bought all butter puff pastry, thawed
• ½ cup creamy caramel, plus extra to serve
• 3 granny smooth apples, peeled, quartered, cored and cut into 1 cm
• a few blueberries (optional)
• Vanilla ice-cream, to serve (optional)

Assembly
Creamy Caramel

1. Place cream and butter in a small saucepan over medium heat and bring to a boil.
2. Remove from the heat and set aside.
3. Place sugar and water in a medium saucepan over high heat and cook, stirring with a metal spoon until combined.
4. Bring mixture to a boil and cook without stirring until temperature reaches 350°F using a candy thermometer and the mixture is a deep golden colour.
5. Remove from heat and working fast, add butter mixture in a thin steady stream, stirring to combine.
6. Return the pan to low heat and cook, stirring for 5 minutes or until caramel has thickened slightly.
7. Pour into a bowl and allow to cool at room temperature.
Apple Tarte Tatin
1. Preheat oven to 425°F.
2. Using a small sharp knife, trim the pastry into a 30cm round and make a small cross incision in the centre.
3. Refrigerate until ready to use.
4. Place the caramel in a 26cm round ovenproof non-stick frying pan over medium heat and bring to a boil.
5. Add apples and cook for 5-6 minutes or until apples are just softened.
6. Remove from heat and top with pastry round.
7. Place the pan on an oven tray.
8. Bake for 15 minutes or until the pastry is golden and puffed.
9. Let cool slightly.
10. Turn out onto a lightly greased baking tray with parchment paper.
11. Bake for 5 more minutes or until apples are golden and caramelized.
12. Serve warm with ice cream and extra caramel if desired.

Please Enjoy

My thoughts
I was very happy that my caramel actually turned out; but man was it sweet. It had me wishing I had made a salted caramel to cut some of that sweet. However; this tasted much better then it looked and for a person who eats 90% with her eyes first this was a hard one for me. Once I got past the copious amount of caramel; which would be a draw for most but for me a person who never liked caramel overall it just tasted okay. I batched down the caramel recipe as I knew I didn’t need three and a half cups of caramel and I am still left with way too much for my liking. The puff pastry was crispy and flakey and the apples were cooked well. This dish isn’t a looker even with the pictures I saw online as my aid and next time I think I’ll double the puff pastry layers and add much less caramel.

T is for … Tangerine Crème Brulee

T is for … Tangerine Crème Brulee – Candy Coated Culinista

Nothing beats the cracking sound you hear when you break into a perfectly coated crème brulee. It’s like breaking into a present for me and my eyes light up. This is decadent, creamy and rich with a hint of tangerine … it’s simply divine.

Yield/Serving: 4
Prep Time: 30 min.
Cook Time: 25-30 min.
Difficulty level is: Medium

Ingredients
• 2 ½ cups heavy cream
• Tangerine zest, from 6 tangerines
• 3 eggs
• 5 egg yolks
• ¾ cups golden brown sugar, packed
• ½ cup freshly squeezed tangerine juice
• ½ tsp sea salt
• 1 tsp vanilla extract
• Tangerine segments, for decorating

Assembly
1. Pre-heat oven to 350°F.
1. Place ramekins in a roasting pan and create a “bain-marie” of hot water filling the pan three-quarters up the sides of the ramekins. (A bain-marie is a fancy French term for a container filled with hot water that is used through the cooking process to ensure that the custard doesn’t scorch or boil. It’s an insulator for the custards.)
2. Now remove the ramekins from the water and place pan in oven.
3. Over medium-high heat, combine cream and tangerine zest in a sauce pan. Warm until the cream is scalding, stirring occasionally.
4. Using a medium-sized bowl, whisk eggs and egg yolks together.
5. Stir in a half cup of the brown sugar and the tangerine juice.
6. Pour the egg mixture into the cream stirring constantly.
7. Add in the salt along with the vanilla extract.
8. Using a fine-meshed sieve. Strain the custard into a clean bowl.
9. Pour the custard mixture evenly into the ramekins, about three-quarters full.
10. Place the ramekins into the hot water bath and bake for twenty-five to thirty minutes, or until they are just set.
11. Once cooked, remove custards from the bain marie and let cool for twenty minutes, then refrigerate covered with saran wrap until chilled through. (cover to prevent the custard from absorbing any other scents from inside the fridge)
12. Sprinkle the remaining ¼ cup sugar evenly onto the tops of the custards.
13. Torch the custards until sugar caramelizes.
14. Place a tangerine segment on top and sprinkle a little more sugar and torch if desired.

Tips
• Make sure there is enough room between racks in the oven or remove the top rack if needed. I had them too close and it made it quite difficult to add in a heavy pan full of water that I couldn’t shake too much as I put it into the oven.
• It’s better to under cook than to overcook the crème brulees.
• Use a thermometer to ensure the cream reaches the correct temperature. Be careful once the mixture hits around 150°F it climbs fast and you can pass the simmering stage.
• Do not waste the egg whites. Mr. C. asked for an egg white scramble with diced green onion and green pepper with salt and ground black pepper. Or use it in another recipe that calls for egg whites. So this recipe calls for a little pre planning with two recipes on hand, or like me just make scrambled eggs.
• If you have a kitchen butane torch, it will make burning the top much easier. Alternatively set the oven to broil to brulee the tops until the sugar has caramelized..
• This is also a two day task as after you have baked the crème part of this recipe; let the crème set in the fridge overnight for best result. You can brulee and serve the same night if you give yourself enough time. This makes a good recipe to make in advance as all you need to do is add your sugar and brulee the tops when you are ready.
• Custard will keep for 5 days in the refrigerator un-bruleed.

Please Enjoy

My thoughts
I love love love a good crème brulee. I have had enough poor and odd flavoured crème brulee’s to know when one tastes amazing and this one is a keeper.

R is for … Rainier Cherry Puree Pops

R is for … Rainer Cherry Ice Pops – Candy Coated Culinista

Ranier cherries are the best period. I love them even though they are so expensive and I really should just stay away. I was grocery shopping and saw these peculiar looking cherries and to me they just looked a little anaemic; but low and behold these were Ranier cherries and I decided to purchase a 2lbs container up and give them a try. These were so sweet and succulent that I could eat a whole container myself in one sitting. I still find these are still too pricy, but they are only around for maybe a month in the summer, so I will splurge to taste these wonderful fruit gems.

Yield/Serving: approx. 10 popsicles (depending on your mold size)
Prep Time: 5 min.
Cook Time: 8 min.
Difficulty level is: Easy

Ingredients
• 2 cups ranier cherries, pitted
• ¼ cup sugar
• 2 cups water

Assembly
1. Combine cherries, water and sugar in a small saucepan.
2. Over medium-high heat let simmer for 8 minutes, until the sugar has dissolved.
3. Let the mixture cool.
4. Pour mixture into a blender and pulse slightly.
5. Fill the ice pop molds and freeze overnight.
6. Unmold and serve.

Tips
• Run over luke warm water to unmold.

Please Enjoy

My thoughts
Yum immediately came to mind and this is a great way to have rainier cherries. I added strawberries to a few popsicles to give a variety to the puree pops and they still tasted wonderful.

Autumn Beetroot Smoothie

Autumn Beet Smoothie – Candy Coated Culinista

I remember a short while ago I couldn’t tolerate a vegetable smoothie and then I started enjoying them. Slowly I added more and more vegetables building up my tolerance and now I’m at the point where I have a veggie smoothie more days than naught.

Yield/Serving: 2
Prep Time: 5 min.
Cook Time: 1 min.
Difficulty level is: Easy

Ingredients
• ½ raw beetroot, peeled and cut into chunks
• Handful of cranberries
• 1 small knob of ginger
• 1 banana, cut into slices
• 3 tbsp plain yoghurt
• ½ cup water
• Few ice cubes

Assembly
1. Prepare vegetables and fruit and place in blender jar.
2. Add yoghurt, water and ice and blend for one minute.

Please Enjoy

My thoughts
I’ve always loved beets and this smoothie with its natural sweet touch from the beetroot and slight kick from the ginger is a wonderful fall smoothie.

Ground Cherry (Physalis) & Rhubarb Thanksgiving Practice Mini Pies

Ground Cherry (Physalis) & Rhubarb Thanksgiving Practice Mini Pies – Candy Coated Culinista

I have been dreading making a pie because every time I have made a pie crust it has never turned out right. With Thanksgiving quickly approaching I wanted to practice making a pie before I make a pie for Thanksgiving dinner. To date when I make pies they are always a crumb crust and it’s time for me to work on the things that intimidate me.

Yield/Serving: 2 mini pies
Prep Time: 30 min.
Cook Time: 1 hour 30 min.
Difficulty level is: Medium

Ingredients
Pie Crust
• 2 cups all-purpose flour, plus more for flouring
• ¼ tsp sea salt
• 11 tbsp cold unsalted butter, cut into pats
• 6-10 tbsp cold water
Filling
Ground Cherries

• Ground cherries
• 1 tsp cinnamon
• 1 tsp golden brown sugar
Rhubarb
• 2 stalks of rhubarb, chopped
• 1 knob of ginger, minced
• 1 tsp ground ginger
• 2 tsp sugar
Egg Wash
• 1 egg whisked
• 4 tbsp whipping cream

Assembly
Pie Crust

1. Preheat oven to 375°F.
2. In a large bowl combine the flour and salt and quickly whisk.
3. Add butter and work together with your fingertips until mixture is crumbly.
4. Add in cold water little by little until dough comes together.
5. Divide dough in half and roll out on a lightly floured surface and transfer to pie dishes.
6. Poke the dough with a fork all over.
7. Fill pie shells with dried beans or pie weights and bake for 12 minutes.
8. Remove the beans or weights and reduce the temperature to 350°F.
9. One bake set aside and quickly put together the pie fillings.
Filling
Ground Cherries & Rhubarb

1. In your first small bowl; mix ground cherries, cinnamon and golden brown sugar until ground cherries are coated.
2. In your second small bowl; mix rhubarb, ginger, ground ginger and sugar until rhubarb is coated.
3. Fill each pie and roll out the remaining dough.
4. Decorate pie with cut outs and a lattice design if you want to get creative. Just ensure you crimped the edges with a fork to seal the two pieces of dough together.
5. Wash with the eggs wash and sprinkle the ground cherry pie with golden brown sugar.
6. Bake for 1 hr to & 1 & 30 hrs depending on your oven and how thick your crust is. (Ensure the bottom of your crust is golden brown to ensure it has baked through.

Tips
• Have fun decorating the pie crust if you can. It was one of the more enjoyable parts of baking the pie besides eating the filling.

Please Enjoy

My thoughts
Ground Cherry & Physalis are also known as Golden berries, they all have the same cherry tomato look. Except the Farmer’s market variety were smaller as a whole and less sweet than the non-organic Golden berries from Colombia. Funny enough I actually enjoyed making this dough; because it actually turned out; which never happens for me. I even tried to decorate the pie because I was on such a high. The taste was not bad and I honoured these limited and very seasonal produce. I will have to avoid making pies with tops on them for now as the top was to0 thick and not flaky. This will probably be solved by rolling out the dough thinner; but for now open faced pies will continue to be my thing. I feel confident in making pasta now and I even pulled out my Ravioli stamper for sometime in the near future.

Plantains Assados con Queso

Plantains Assados con Queso – Candy Coated Culnista

One of the few Caribbean foods I have always loved was plantain whether fried or boiled and put in a soup. Probably it was the sweetness of the plantain as is ripened that caught my attention as a child; but even today when I find plantain in the store I think back to my mom frying it when it was over ripped and ooey gooey to serve alongside my breakfast. I went to a food market at lunch, and I saw this wonderfully fried whole plantain just staring back at me and I just knew I had to try it and it didn’t disappoint.

Yield/Serving: 1
Prep Time: 5 min.
Cook Time: 10 min.
Difficulty level is: Easy

Ingredients
• 4 tbsp canola oil
• 1 plantain, peeled and sliced in the centre, but not all the way through
• 3 tbsp cream cheese
• Fresh rosemary, removed from sprig
• Pinch of sea salt

Assembly
1. Over medium-high, using a frying pan heat up canola oil.
2. Place plantain in and fry all sides until golden brown and the colour has changed.
3. Drain on a paper towel if necessary.
4. Using a small bowl mix cream cheese & rosemary and stuff into the plantain.
5. Sprinkle with sea salt and serve.

Tips
• If you have time bake this bake at 400° for 30 minutes; instead of frying.

Please Enjoy

My thoughts
I did my own spin on this Ecuadorian dish as the way it was prepared had ricotta stuffed inside. I used cream cheese and added some fresh thyme because it just felt right to me. This is a new preparation for me that I never knew even existed. I am very happy to have stumbled upon this in the market. Plantains Assados con Queso means baked plantains with cheese; but I took a quicker approach and fried it. Try baking it as it would turn out just as well. I made this while preparing breakfast before work yesterday morning, so I had less time. The plantain was soft on the outside and firmer as you got further in. The filling was creamy with the punch of thyme. I’m not really a fan of cream cheese unless it’s on my bagel; but it works so well and I gave a piece to my testers and they loved the cream cheese and thyme combo.

Lime Meringue Tart

Lime Meringue Tart – Candy Coated Culinista

Once again I was making a dish and found myself with 5 leftover egg yolks. There were a few recipes that immediately came to my mind and I thought to myself I have only made a curd a couple of times with varied results. So this time I went for a lime version and then after a week I decided to make a Lime Meringue Tart.

Ingredients
Lime Curd

• 5 egg yolks
• ½ cup granulated sugar
• 2 limes, zested & juiced
• 1 stick of butter, cut into pats, cold
Crust
• 1 ¼ cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp lime zest, about 1 lemon
• ½ cup cold unsalted butter, cut into small cubes
• 1 egg yolk
Meringue
• 1 egg white
• ¼ cup granulated sugar
• ¼ tsp cream of tartar
• Confectioner’s sugar, to decorate (optional)

Assembly
Curd

1. Using a medium saucepan pour an inch of water to the pot and let simmer on medium-high heat.
2. Using a metal bowl combine egg yolks and sugar and whisk until smooth, about a minute. (Metal bowl should be able to fit into the pot without touching the water in the saucepan leaving a gap between the water and the bowl.)
3. Add lime juice and zest to mixture.
4. Once pot has reached a simmer reduce to low heat and place bowl over saucepan.
5. Whisk mixture until thickened, about 8 minutes or when mixture coats the back of a spoon and is a light yellow colour.
6. Remove from saucepan and stir in butter pats one at a time allowing each pat to melt before adding the next.
7. Pour into a container and place plastic wrap directly on the surface of the curd.
Crust
1. Preheat oven to 350°F.
2. In a food processor or electric mixer combine flour, sugar and lemon zest until mixed.
3. Add in butter and egg yolk and combine until crumbs start to clump together resembling peas.
4. Pour mixture into a 9” tart pan with a removable bottom.
5. Press mixture down and up the sides of the tart pan with your fingertips.
6. Bake crust for about 35 minutes or until golden brown and let cool.
Tart
1. Pour lime curd over tart and bake until curd jiggles about 25 minutes and let cool.
2. Refrigerate for at least an hour or overnight to let the curd set.
Meringue
1. Using an electric mixer pour in egg white and whisk on high speed until frothy.
2. Add in cream of tartar and sugar until still peaks are achieved.
3. Place meringue in a piping bag and pipe around the edges of the tart.
Decoration
1. Decorate with sprinkled confectioners’ sugar in a pattern if desired.
2. Serve

Tips
• Curd can be refrigerated for up to 2 weeks.

Please Enjoy

My thoughts
A punch of tart with some sweet is a great flavor combination. The crust was crisp and crumbly. This curd recipe came from a prominent American Food Network personality and it was excessively sugary. I was not the only one who thought so and I halved the sugar in the lime curd. I will make an alternate for Thanksgiving or Christmas perhaps. I have some great ideas running through my head as I type this.

%d bloggers like this: