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.

Food Diaries: Pie Squared

Food Diaries: Pie Squared - Candy Coated Culinista

Food Diaries: Pie Squared – Candy Coated Culinista

Location: 366 Bloor Street East Phone Number: 647-350-2743

The science of the perfect pie. This Eatery offers those Hand held pies you’re accustomed to from the U.K. and Australia with a cute element stamp on each pie. I have passed by this shop a few times now and I finally decided to go in. The shop is small but; bright and welcoming. As I perused the menu the very friendly associate explained the whole Pie Squared concept to me. Hand held pies, pie desserts, tarts and even salads and soups are also offered; but let’s face it I’m here for the pies. I visited around Christmas and there was a seasonal Pie and dessert on the menu and of course I couldn’t resist as I love everything Christmas related. I choose the Pie Squared Combo which included a pie, sweet and a drink. I choose the Turkey Dinner Pie which was mashed potatoes, cranberry, turkey and gravy. The potatoes were creamy with the perfect amount of turkey chunks and a dollop of cranberry. For dessert I choose an egg nog butter tart; which was sweet and oozed filing. Now I’m not a fan of things that ooze much like jelly filled doughnuts; but this smelt just like egg nog and tasted delicious. I just couldn’t finish it because it was too sweet for me; but overall a great place for a quick bite to eat.

Pie Squared - Candy Coated Culinista

Pie Squared – Candy Coated Culinista

Pie Squared - Candy Coated Culinista

Pie Squared – Candy Coated Culinista

Pie Squared - Candy Coated Culinista

Pie Squared – Candy Coated Culinista

A is for … Asparagus Tart

Asparagus Tart - Candy Coated Culinista

Asparagus Tart – Candy Coated Culinista

Alphabet Soup: A is for … Asparagus Tart

A new food series to kick the first day of spring. I will be creating recipes with ingredients beginning with a letter of the alphabet and trying to make interesting and unique dishes I haven’t made before.

Yield/Serving: 8
Prep Time: 20 min.
Cook Time: 25 min.
Difficulty level is: Easy

Ingredients
• 1 sheet puff pastry (usually half of the package / box) – thaw at room temp and then keep in fridge in not using immediately after thawing
• 1 egg, beaten
• ½ cup ricotta cheese
• ½ lemon, juiced
• 20 asparagus, with ends cut off
• 1 tbsp extra virgin olive oil
• 6 slices soppressata, sliced into small pieces
• Salt, to taste
• Black pepper, to taste

Assembly
1. Preheat oven to 400°F.
2. Place thawed but cold puff pastry into a rectangular tart pan.
3. Using a medium size bowl, beat the egg yolk.
4. Fold the edges in towards the centre corners of the tart pan.
5. Brush the inside with a little egg wash and press to seal the edges.
6. Place tart pan in the refrigerator to keep the puff pastry chilled.
7. In a medium saucepan, steam the asparagus until just tender, about 3 minutes.
8. Transfer to an ice bath to stop the cooking process and to also cool.
9. In a small frying pan, fry the soppressata until it’s crisped up a little.
10. Using a food processor place 4 chopped asparagus in and add the remaining egg and ricotta and combine.
11. Remove the tart pan from the fridge and spread some of the ricotta mixture over the puff pastry.
12. Arrange the asparagus in the pan and sprinkle with more ricotta mixture and soppressata.
13. Bake for 25 minutes.
14. Serve warm or at room temperature. Do not reheat.

Please Enjoy

My thoughts
Even after the baking the asparagus was still crunchy and the saltiness of the soppressata came through lovely. Mr. C. Suggested reheating it even though I thought that would be a bad idea and I was right reheating this tart will result in a soggier tart. Not really appetizing to me.

Uncooked - Asparagus Tart - Candy Coated Culinista

Uncooked – Asparagus Tart – Candy Coated Culinista

Cupcake Diaries: Zoe’s Bakery Cafe

Zoe's Bakery Café - Candy Coated Culinista

Zoe’s Bakery Café – Candy Coated Culinista

Place: Zoe’s Bakery Cafe
Location: 548 King Street West, Toronto, Ontario, M5V1M3 (416)-504-4174
Hours: Monday-Friday: 7:30am – 6:30pm; Saturday: 9am – 5pm; Sunday: 10am – 5pm
Website: http://www.zoesbakerycafe.ca
Prices: about $3.00

I have been passing by Zoe’s at least once a month for over a year now, and today I came here for the cupcakes, and to my dismay they are only on the menu based on availability, hmmm. I wasn’t going to waste a visit so I found another dessert to enjoy.

There wasn’t much selection at all considering “bakery” is in the name of the business. I had two options a jam square type thing and a tart. I choose the maple walnut tart and strawberry lemonade. This tart was not too sweet, and it was chewy, crumbly and had buttery crust. The walnuts were crunchy and well balanced within the tart. I could eat more than one and not feel that I had too many sweets or get a tooth ache. This was a pricy tart though and with the drink it came to $6.30. This would be a once and awhile thing, even though it was delicious.

Zoe's Bakery Café - Candy Coated Culinista

Zoe’s Bakery Café – Candy Coated Culinista

Lemon Tart

Lemon Tart - Candy Coated Culinista

Lemon Tart – Candy Coated Culinista

Tarts were on my list of recipes that I was apprehensive to make. I love the look of tarts but thought this was hard to make; but after this simple recipe I will be making a lot more tarts. I am already thinking of flavour pairing as I type. The cooking club the challenge was lemons and I could make a lemon tart, lemon mascarpone cheesecake or lemon glazed loaf. As I already have a lemon glazed loaf of my own with a twist, I thought I should probably break in that tart pan begging to be used. See my picture in their gallery here.

From Chatelaine

Yield/Serving: 8
Prep Time: 25 min.
Cook Time: 50 min.
Difficulty level is: Easy

Ingredients
Crust
• 1 ¼ cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp lemon zest, about 1 lemon
• ½ cup cold unsalted butter, cut into small cubes
• 1 egg yolk
Filling
• 2 eggs
• 5 egg yolks
• 1 cup granulated sugar
• 1/3 cup 35% cream
• 2/3 cup lemon juice, about 3 lemons
• Confectioners’ sugar, for dusting

Assembly
1. Preheat oven to 350°F.
2. In a food processor combine flour, sugar and lemon zest until mixed.
3. Add in butter and egg yolk and combine until crumbs start to clump together.
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. Line the tart pasty with parchment paper and pour pie weight or dried beans on top and bake for 25 min on a baking sheet.
7. In a large bowl whisk eggs, egg yolk and sugar until well combined.
8. Slowly whisk in cream followed by the lemon juice through a sieve.
9. Once tart crust has baked, remove parchment paper and pie weights and pour the filling into the tart through a sieve.
10. Place back on the baking sheet and bake for 30 minutes, or until the edges start to bubble and the centre looks smooth.
11. Let cool completely on a wire rack and then refrigerate for at least 1 hour to let the filling set.
12. Unmold tart and sift confectioners’ sugar overtop and serve.

Tips
• I use a mini processor I was saving for my macarons and used the chop setting and it did the job.
• The filling should jiggle a little once it comes out of the oven.
• My tart didn’t bubble at the sides and I baked it for 30 minutes exactly.
• Will keep refrigerated for up to 2-3 days.
• Use the bottom of a ramekin to evenly press the dough crust down.
• A trick to unmold the tart is to rest the pan on an overturned bowl and let the rim slide away. Then loosen tart from the base using a thin butter knife. (I was surprised how easy this was)

Please Enjoy

My thoughts
This was perfect; it was tangy, sweet and tart. I was pleasantly surprised that this came out so well on my first attempt, as I usually have setting issue with my recipes that move from oven to fridge. I think this will be another easy simple recipe for my repertoire when I have to make a recipe in short order.

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