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.

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Meringue Nests with Rhubarb Curd

Meringue Nests with Rhubarb Curd – Candy Coated Culinista

A trip to St. Lawrence Market had me excited to use a particular ingredient I have wanted to cook with for years. I have searched at many different markets over the past 3 years all over the GTA and I could never find them. I was always being told, “We had them yesterday or just sold the last bunch.” Not to mention there is this fear associated with rhubarb as the leaves are poisonous; which of course had me a little apprehensive. Let’s face it I have ackee all the time and I’m actually consuming the poisonous pieces if they were picked to early and here I’m not even touching the rhubarb leaves, so those fears were quelled and I carried on.

Curd
Yield/Serving: 750 ml to 1 liter
Prep Time: 10 min.
Cook Time: 45 min.
Difficulty level is: Easy

Meringue Nests
Yield/Serving: 20
Prep Time: 15 min.
Cook Time: 2 hrs.
Difficulty level is: Medium

Ingredients
Curd
• 2 eggs
• ¾ cup granulated sugar
• 2 cups of rhubarb, shopped, about 6 stalks
• ¼ cup water
• Juice from half a lemon
• ¼ cup cold unsalted butter, cut into pats
Meringue
• 7 egg whites
• 1 cup granulated sugar
• 2 tbsp cornstarch
• 2 tsp white vinegar
• 2 tsp vanilla extract

Assembly
Curd
1. Whisk eggs with 1/ cup of sugar in a medium sized bowl.
2. Using a medium sized saucepan add rhubarb with the remaining ¼ cup of sugar and water over medium-high heat.
3. Bring to a boil and then reduce to medium heat for 8 minutes.
4. Then whisk rhubarb until smooth and squeeze in lemon juice.
5. Ladle in the rhubarb into the egg mixture and slowly incorporate.
6. Add mixture back into the saucepan over low heat and continue to cook for 10 minutes, stirring constantly using a wooden spoon until mixture thickens.
7. Remove mixture from heat and stir in pats of butter one at a time allowing each pat to melt before adding the next.
8. Blender mixture for 30 to 45 seconds to achieve a smoother texture.
9. Pour into a jar and place plastic wrap directly on the surface of the curd.
Meringue
1. Pre-heat over to 250°F.
2. Line a large baking sheet with parchment paper.
3. Using an electric mixer with the whisk attachment, beat eggs on high until soft peaks are formed about 2 minutes.
4. Slowly add in sugar 1 tablespoon at a time until stiff glossy peak have formed. About 2 more minutes.
5. Beat in the cornstarch, vinegar and vanilla until combined.
6. Pipe meringue into nests and bake for 2 hours.
7. Turn off the oven and let them dry in the oven for one more hour and leave on the parchment paper to completely cool.

Tips
• Blend the curd just before pouring into a jar to cool to achieve a smoother texture if desired.
• Let meringue cool in oven over night.

Please Enjoy

My thoughts
Rhubarb is a fibrous vegetable and I highly recommend blending the curd, especially if you are using it in a tart or topping a pavlova, meringue cookies, macaron, pancakes or crepes. You’re really going to want that smooth creamy texture to the curd. The meringue cookies were crispy, chewy and marshmallowy and with the addition of the tart silky curd it balances out the sweetness of the cookies. I loved that I got to practice my piping skills and it was enjoyed by all who had and this is a perfect summer recipe. I really wish I knew someone who had rhubarb in the backyard garden though as these sell at a premium. I paid 3.99 a pound, which came to $9.50 for seven stalks. As this has such a small season a splurge once a season is ok; but still it’s so pricy. If you want an eye-catching seasonal dessert to catch the eye; this is a must make.

Christmas Pavlova Wreath

Christmas Pavlova Wreath - Candy Coated Culinista

Christmas Pavlova Wreath – Candy Coated Culinista

A festive spin on my favourite dessert; with the flavours of Christmas in a perfectly light and airy dessert that will put anyone in the Christmas spirit.

Yield/Serving: 4 – 6
Prep Time: 20 min.
Bake Time: 1 hour 30 min
Cook Time: 20 min.
Difficulty level is: Medium, time consuming

Inspired by Epicurious

Ingredients
For Pavlova
• 3 egg whites
• 9 tsp granulated sugar
• 1 tsp raspberry balsamic vinegar
• 1 tsp lemon juice, freshly squeezed
Sugared Cranberries
• ½ cup cranberries
• ½ cup granulated sugar
• ½ cup water
Cranberry Pomegranate Maple Syrup
• ½ cup cranberries
• ½ cup pomegranate seeds
• 3 tbsp pure maple syrup
• 1 tsp vanilla extract
• Remaining sugar syrup
Whipped Cream
• 1 cup whipping cream
Garnish
• Sugared cranberries
• Pomegranate seeds
• Kiwi, cut into thin pieces

Assembly
For Pavlova
1. Preheat oven to 250°F.
2. Using a piece of parchment paper trace one large plate and one small plate inside the large plate into a ring shape and place on a baking sheet.
3. Using an electric mixer, whisk the egg whites until soft peaks form.
4. Gradually add sugar 1 tsp at a time until the meringue forms into stiff shiny peaks. (bowl can be held upside down and nothing falls out)
5. Add balsamic vinegar, vanilla extract and lemon juice until incorporated.
6. Spread meringue within the ring shape and then bake for one and a half hours. When it is ready it will be crisp around the sides and dry on top. Let cool with the oven door slightly open and let remain in the oven overnight.
Sugared Cranberries
7. While the meringue is cooking; using a small saucepan boil water and sugar together until sugar is dissolved.
8. Let the sugar mixture cool down until lukewarm.
9. Put cranberries in a jar and pour the sugar mixture over top and cover.
10. Let the cranberries soak for 2 hours and drain and reserve the syrup for later for the cranberry pomegranate syrup.
11. Using a small bowl pour the cranberries in and mix the sugar until covered and let dry for 30 minutes and set aside.
Cranberry Pomegranate Maple Syrup
12. Combine cranberries, pomegranate seeds, maple syrup, vanilla extract and the remaining sugar syrup in a small saucepan and bring to a boil, stirring occasionally. Reduce temperature down to low and continue to stir until mixture thickens up a bit and then turn off once most of the cranberries have burst.
13. Using a sieve pour the syrup into a bowl and press out any remaining juices from the cranberries and pomegranates through the sieve.
14. Let cool down completely.
Whipped Cream
15. Using an electric mixer, whisk the whipping cream until cream thickens.
Garnish
16. Place meringue on a cake pedestal.
17. Top with whipped cream and then start placing sugared cranberries, pomegranate seeds and kiwi.
18. Drizzle with syrup and serve.

Tips
• You can prepare the meringue the night before, like I did.
• If you need to get the syrup mixture to cool faster, place in the freezer for a few minutes.

Please Enjoy

My thoughts
Pavlova is probably my most favourite dessert to make, even though I don’t make it much because it is time-consuming. The meringue was light and crisp on the outside and chewy and soft on the inside. The sugared cranberries added a tartness and sweetness along with the pomegranate seeds and fresh kiwi all topped on the light and creamy whipped cream. This is a festive and beautiful dessert to look at. I was elated at how this turned out exactly how I envisioned it and once again my dessert was a pre-dessert as my taste testers couldn’t wait to try it including myself. I even had a piece for lunch yesterday.

Christmas Pavlova Wreath - Candy Coated Culinista

Christmas Pavlova Wreath – Candy Coated Culinista

Christmas Pavlova Wreath - Candy Coated Culinista

Christmas Pavlova Wreath – Candy Coated Culinista

Aprium-Pluot, Exotic Fruit & Berry with Grand Marnier Pavlovas

Aprium-Pluot, Exotic Fruit & Berry with Grand Marnier Pavlovas - Candy Coated Culinista

Aprium-Pluot, Exotic Fruit & Berry with Grand Marnier Pavlovas – Candy Coated Culinista

I just can’t resist a pavlova and therefore I couldn’t resist this cooking club challenge. Just give me an excuse to make pavlova. I can’t believe I never heard of these things till my Irish co-work told me this was his favourite food and I made Pavlova for the first time. When this was the cooking club challenge I was not going to partake in the fun, but how can I resist my fav dessert. If this is an option when I go out for dinner it’s either this or brulee.

Slightly Altered from Chatelaine

Yield/Serving: 6
Prep Time: 20 min.
Cook Time: 1hr & 15 min.
In-Active Time: 1 hr
Difficulty level is: Easy

Ingredients
Meringue
• 4 egg whites
• 1 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp white vinegar
• 1 tsp vanilla extract
Toppings
• 1 ½ cups 35% cream
• 2 tbsp confectioner’s sugar
• 3 tbsp Grand Marnier (orange liqueur)
• 1 pluots, cut into thin wedges
• 1 aprium, cut into thin wedges
• 1 kiwi, cut into chunks
• ½ mango, cut into chunks
• ½ dragonfruit, cut into chunks
• Handful of blueberries
• Handful of blackberries
• A few strawberries, thinly sliced
• Mint leaves (optional)

Assembly
1. Pre-heat over to 250°F.
2. Line a large baking sheet with parchment paper.
3. Using an electric mixer with the whisk attachment, beat eggs on high until soft peaks are formed about 2 minutes.
4. Slowly add in sugar 1 tablespoon at a time until stiff glossy peak have formed. About 2 more minutes.
5. Beat in the cornstarch, vinegar and vanilla until combined.
6. Spoon the meringue into six portions onto the parchment paper, and form into circles using the back of a spoon and make an indent in the middle of the meringue.
7. Bake for about 1 hour and 15 minutes to let the top become crisp and dry.
8. Turn off the oven and let them dry in the oven for one more hour and leave on the parchment paper to completely cool.
9. Using an electric mixer with the whisk attachment, beat the cream and confectioner’s sugar until soft peaks form, about 1 to 2 min and set aside.
10. Prepare all the fruit.
11. Spoon whipped cream onto the meringues and then top with fruits and drizzle with liqueur.
12. Sprinkle with mint leaves if desired and serve.

Tips
• The original recipe called for 3 tablespoons of brown sugar but I decided to forgo that and I’m happy I did as I found the meringue sweet enough already.
• Use any flavoured liqueur you have on hand that works with the pavlova and fruits. I used Gran Marnier (orange liqueur) instead of the Amaretto recommended.

Please Enjoy

My thoughts

I am a sucker for pavlova! I can’t believe I only came across this dessert a couple years ago. I love the sound it makes when my fork break through the crisp exterior and into the fluffy gooey insides. Looking at the original recipe I found there to be too much sugar and I questioned it, and I omitted the sugar topping on the fruit and I am glad I did. The meringue was pretty sweet. A great desert I would make for a dinner party.

Aprium-Pluot, Exotic Fruit & Berry with Grand Marnier Pavlovas - Candy Coated Culinista

Aprium-Pluot, Exotic Fruit & Berry with Grand Marnier Pavlovas – Candy Coated Culinista

Aprium-Pluot, Exotic Fruit & Berry with Grand Marnier Pavlovas - Candy Coated Culinista

Aprium-Pluot, Exotic Fruit & Berry with Grand Marnier Pavlovas – Candy Coated Culinista

Aprium-Pluot, Exotic Fruit & Berry with Grand Marnier Pavlovas - Candy Coated Culinista

Aprium-Pluot, Exotic Fruit & Berry with Grand Marnier Pavlovas – Candy Coated Culinista

Lemon Meringue Cranberry White Chocolate Chip Scones with Lemon Glaze

Lemon Meringue Cranberry White Chocolate Chip Scones with Lemon Glaze - Candy Coated Culinista

Lemon Meringue Cranberry White Chocolate Chip Scones with Lemon Glaze – Candy Coated Culinista

Pinkies up. I think I may have a loose leaf tea addiction! I have one whole shelf dedicated to teas and I really think I need to start finding a way to incorporate teas into my baking and cooking even. My absolute favourite loose leaf teas come from Tealish Fine Teas on Queen St West in Toronto. I saw them at the One of a Kind show a few years back, and ever since a huge portion of my teas come from them. They have such tasty, interesting and inventive flavours – particularly the dessert line of teas, that whenever I am in the area I always make sure I stop in and try a flavour I don’t have a home. As I’m always up to trying something new and fun I tried to add tea into my scones.

Yield/Serving: 8
Prep Time: 20 min
Cook Time: 20 – 25 min
Difficulty level is: Medium

Ingredients
Scones
• ¾ cups 2% milk
• 2 tbsp lemon meringue rooibos tea, to steep in the milk
• 2 cups all-purpose flour
• ½ cup granulated sugar
• 1 tbsp baking powder
• 1 tbsp lemon meringue rooibos tea, finely ground
• ½ tsp sea salt
• Lemon zest from one large lemon
• ½ cup unsalted butter, cold and cut into small pieces
• 1 large egg
• 1 tsp vanilla extract
• 1 cup frozen cranberries
• 1/3 cup mini white chocolate chips
• 2% milk for brushing
Glaze
• 1 cup confectioners’ sugar
• ½ tsp tbsp lemon meringue rooibos tea, finely ground
• 4 tbsp lemon juice

Assembly
Scones
1. Preheat oven to 375°F.
2. Line a cookie sheet with parchment paper.
3. In a small saucepan boil milk and let the lemon meringue tea steep in milk until needed for the recipe.
4. In a large bowl sift together flour, sugar, baking powder, lemon meringue rooibos tea and salt.
5. Whisk in lemon zest.
6. Add in cubed butter and mix by hand, or use a pastry blender or food processor if you have them.
7. In a separate medium sized bowl, whisk together tea infused milk, egg and vanilla extract together.
8. Add in the milk mixture into the flour slowly and bring the dough together.
9. Flour countertop and lightly and knead dough until a ball is formed.
10. By hand flatten the dough out and push in the cranberries and white chocolate chips.
11. Fold dough over again a few times and let all the ingredients incorporate.
12. Shape dough into a 9” circle and cut into 8 wedges and place on cookie sheet leaving a space between each piece.
13. Brush with milk and bake for 20-25 minutes or until lightly browned on top.
14. Let cool completely before adding the glaze.
Glaze
15. In a bowl whisk confectioners’ sugar, tea and lemon juice together and drizzle over cooled scones with a fork.
16. Let glaze set and serve.

Tips
• Use a food processor to mix the dough or a pastry blender. I bought a pastry blender for this recipe and it is the best ten dollars I ever spent. Now when I have to mix by hand I will be using a pastry blender and save my hands.

Please Enjoy

My thoughts
I have never tasted or made a scone before, but if they taste like mine tasted I think I will have more. It was flavourful and complex with the sweet & tartness in the scone. This was a perfect treat with my afternoon tea.

Lemon Meringue Cranberry White Chocolate Chip Scones with Lemon Glaze - Candy Coated Culinista

Lemon Meringue Cranberry White Chocolate Chip Scones with Lemon Glaze – Candy Coated Culinista

Pavlova

Pavlova - Candy Coated Culinista

Pavlova – Candy Coated Culinista

One January morning I met a new co-worker who just arrived fresh from Ireland. Now Mr. C. has an Irish background but unfortunately has no accent and I soooo wish he did. He can do an accent on occasion but it’s just not the same. Needless to say I was immediately charmed by this lad, and he wasn’t even on my team yet. He was just a co-worker on the floor whose voice would make my ears perk up whenever he spoke. So when he joined my team full time I could hear that lovely accent all the time. My charmed state turned into a lesson in things Irish and just getting to know someone from a different place. I got to learn many things about him including what foods he loved and missed from his moms home cooking. He had mention that I needed to try these two things Vol Au vent and Pavlova and when he described to me what these were and I went and goggled it and they looked quite tasty. Now Christmas was coming and he hadn’t been home in almost a year, so I started practicing how to make meringues (the main component in Pavlova.) I tried 3 different times and my results varied depending on how long I beat the eggs. I noticed when I thought they looked done; it needed to go just that little bit more. Merignues can come in many forms whether it is chewy in the centre or light and airy. I honestly didn’t know I had these options until I made them myself and started to learn about Macarons. So I chose the latter thinking it would make more sense in the dessert. I was anticipating surprising my friend with my pavlova, but he got to go home for Christmas as a surprise from his loved ones. So I sat on my recipe and waited, but as quickly as I set it aside I learned he was moving on to Brisbane, Australia for a new adventure and this was the recipe I prepared for his last day. I made the meringues the day before and after a long day of work and going to the gym I was shopping in Metro picking up the fruits and the heavy whipping cream at 10:30pm before bed so I wouldn’t have to wake up too early. Now cut to me waking up at 4 am to prepare the fruit and assemble my treat. I don’t wake up any earlier than 5 am on purpose and Mr. C. can attest to that, I hate it. I am a morning person but that’s not morning yet, in my eyes at least. But this morning I gladly did it and would do it again to see the look on his face. When he came in I gave him his treat and prefaced it by saying, “It may not be like your moms, but it was made with love” he opened his special parcel and said “PAVLOVA!” His eyes lit up and all my tiredness went away. He ate every morsel and enjoyed it immensely; he even washed my container and gave me a big hug, totally not expected.

Yield/Serving: 8-10
Prep Time: 10 minutes
Cook Time: 1 ½ hour
Difficulty level is: Medium

Ingredients
Pavlova
• 6 egg whites
• 1 big pinch of salt
• ½ tsp cream of tartar
• 1 ¾ cups confectioners’ sugar
• 2.5 tsp apple cider vinegar
• 4 ½ tsp cornstarch
• 2 tsp vanilla extract
• Blueberries
• Raspberries
• Blackberries
• Strawberries, sliced
Whipped Cream
• 2 ½ cups of heavy cream
• 1 tsp vanilla extract
• Fresh mint leaves, to decorate (if desired)

Assembly/Method
Meringues
1. Line a baking sheet with parchment paper.
2. Preheat oven to 275°F.
3. Using an electric mixer with the whisk attachment, beat egg whites along with salt and cream of tartar until soft peaks form.
4. In a steady continuous stream add the confectioners’ sugar and beat until stiff peaks have formed.
5. Add the cider vinegar, cornstarch and vanilla and beat until peaks are thick and glossy.
6. Pour meringues on the parchment paper with a spatula into a circle.
7. Bake for 1 hour and 30 minutes.
8. Let cool in the oven to help the meringue crisp up.
Whipped Cream
1. Whip together the cream and vanilla extract on medium with an electric mixer, using the whisk attachment until stiff peaks are just about to form.
Fruit
1. Peel and prepare the fruits.
Pavlova (Cake)
1. Place one meringue onto a plate, then top with whipped cream, add a portion of fruit and serve.
Pavlova (Layered Crispy & Flat Meringue)
1. Place one meringue onto a plate, then top with whipped cream and add a portion of fruit and then add another meringue and add whipped cream and more fruit. Add one more meringue and top with a little more whipped cream.
2. Decorate with a mint leaves on top.

Tips
• The meringues can be any size really, depending on if you want to crumble the meringues or leave them whole. I have done it both ways. I keep them whole when I am making individual portions and crumble them when I am making it family style. (If you want a crumbly meringue make the circles smaller and flatter.)
• It is difficult to achieve the perfect meringue, so don’t fret if it’s not perfect.
• You don’t have to make the whipped cream, you can use store bought, but I highly recommend making your own. You can taste the difference.
• You can use any of your favourite fruits or what is readily available or in season.
• Meringues can be stored in an air-tight container for up to 7 days.
• If you have never made meringues before practice a couple of times, if you want this to turn out right. Please note- The perfect meringue will have no air pockets inside.
• Variations: Add 2 tsp of different extracts instead of vanilla extract of 2 tsp of cocoa powder for a chocolate flavour.

Please Enjoy

Reviews
Needless to say my Irish co-worker loved it and appreciated my effort. His face and the hug told me that. But considering when I told him how early I was up and making this, he said “I was rolling over in bed and you’re up making this for me, this was absolutely lovely”. I also made another set for the rest of my co-workers (family style) and they enjoyed it to, even some who weren’t meringue fans like Mr. C. This item seems to have a love it or hate it factor, but because it was mixed with other components the haters became lovers. This was a great feeling. I may have turned some people onto a new dessert.

My thoughts
This came out great, there was a perfect mix of sweet from the meringue and acidity from the fruit and the mellowness of the whipped cream. I will be making this again.

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