{"id":16431,"date":"2017-07-08T08:27:58","date_gmt":"2017-07-08T06:27:58","guid":{"rendered":"https:\/\/www.oogio.net\/?p=16431\/"},"modified":"2022-01-13T18:07:16","modified_gmt":"2022-01-13T16:07:16","slug":"almond-tart-with-lime-and-vanilla","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/almond-tart-with-lime-and-vanilla\/","title":{"rendered":"Almond Tart with Lime and Vanilla"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">Lime season is just around the corner, and it&#8217;s just the time to make some lime desserts! Instead of going with the flow, I decided to make something a little more unique with lime, and combined it with almonds and vanilla in one beautiful almond tart.<\/p>\n<div id=\"attachment_16396\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-16396\" class=\"wp-image-16396\" title=\"Almond Tart with Lime and Vanilla\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/07\/almond_lemon_mint_and_vanilla_tart-s.jpg\" alt=\"Almond Tart with Lime and Vanilla\" width=\"800\" height=\"1174\" \/><p id=\"caption-attachment-16396\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 21504--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Almond Tart with Lime and Vanilla<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For short crust pastry:<\/h4>\n<ul>\n<li>150 grams all-purpose flour<\/li>\n<li>100 grams cold butter (cut into cubes)<\/li>\n<li>40 grams icing sugar<\/li>\n<li>Pinch of salt<\/li>\n<li>1 tsp. vanilla extract<\/li>\n<li>1 egg yolk<\/li>\n<li>1-2 tbsp. cold water (as needed)<\/li>\n<\/ul>\n<h4>For the almond cream:<\/h4>\n<ul>\n<li>100 grams almond meal<\/li>\n<li>100 grams cold butter (cut into cubes)<\/li>\n<li>100 grams sugar<\/li>\n<li>Pinch of salt<\/li>\n<li>20 grams all-purpose flour<\/li>\n<li>1 large egg<\/li>\n<li>2 tbsp. milk<\/li>\n<\/ul>\n<h4>For lime cream domes:<\/h4>\n<ul>\n<li>2 grams gelatin powder<\/li>\n<li>10 ml. water<\/li>\n<li>2 large eggs<\/li>\n<li>75 ml. lime juice<\/li>\n<li>75 grams sugar<\/li>\n<li>Zest of 2 limes<\/li>\n<li>Pinch of salt<\/li>\n<li>50 grams soft butter<\/li>\n<\/ul>\n<h4>For vanilla meringue:<\/h4>\n<ul>\n<li>2 large egg whites<\/li>\n<li>30 ml. water<\/li>\n<li>120 grams sugar<\/li>\n<li>1 tsp. vanilla extract<\/li>\n<\/ul>\n<h4>For vanilla streusel:<\/h4>\n<ul>\n<li>50 grams all-purpose flour<\/li>\n<li>50 grams cold butter (cut into cubes)<\/li>\n<li>50 grams light brown sugar<\/li>\n<li>1 tsp. vanilla extract<\/li>\n<\/ul>\n<h4>Decoration:<\/h4>\n<ul>\n<li>Lime or lemon zest<\/li>\n<li>Fresh mint leaves<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<h4>Crust:<\/h4>\n<ol>\n<li>In a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.<\/li>\n<li>Add egg yolk and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little milk.<\/li>\n<li>Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.<\/li>\n<li>Wrap in plastic wrap and refrigerate for about an hour.<\/li>\n<li>Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.<\/li>\n<li>Using a fork create holes in the crust. Freeze the crust for about an hour.<\/li>\n<li>Preheat oven to 170c degrees.<\/li>\n<\/ol>\n<h4>Blind baking:<\/h4>\n<ol>\n<li>Put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.<\/li>\n<li>Bake for about 12-14 minutes.<\/li>\n<li>Remove the weights and the plastic wrap and continue to bake the crust for about 3-4 minutes or until it is lightly golden.<\/li>\n<li>Cool at room temperature.<\/li>\n<\/ol>\n<h4>Almond cream:<\/h4>\n<ol>\n<li>In a food processor with a steel blade, put almond meal, butter, sugar, salt and flour and blend until you get a crumbly mixture.<\/li>\n<li>Add egg and milk and continue to blend until you get a uniform thick cream.<\/li>\n<li>Pour the cream into the half-baked pie crust and straighten the top.<\/li>\n<li>Bake for 10-12 minutes until the cream is golden, set at the edges but is still slightly soft in the center.<\/li>\n<li>Cool completely at room temperature.<\/li>\n<\/ol>\n<h4>Lime cream domes:<\/h4>\n<ol>\n<li>In a small bowl mix gelatin and water and set aside for 10 minutes at room temperature until the gelatin absorbs the liquid.<\/li>\n<li>In a small pot, put eggs, juice, sugar, zest and salt, and whisk well.<\/li>\n<li>Cook the mixture over medium heat, while whisking constantly until you get a thick cream (as soon as it starts boiling, the cream is ready).<\/li>\n<li>Add in the gelatin and mix well until it melts.<\/li>\n<li>Add butter and stir well until incorporated.<\/li>\n<li>Strain the cream and transfer to a silicone mold in the form of 4-5 cm domes. Straighten the top with a spatula. Keep some of the cream in a piping bag fitted with 1 cm round piping tip and refrigerate.<\/li>\n<li>Freeze the domes for 4-5 hours or until completely frozen.<\/li>\n<li>Remove the frozen domes from the pan and arrange on top of the almond cream.<\/li>\n<\/ol>\n<h4>Vanilla meringue:<\/h4>\n<ol>\n<li>In a small pot, put sugar and water and heat to a boil.<\/li>\n<li>Continue to cook the syrup to the soft ball level (117-118c degrees, preferably use a sugar thermometer).<\/li>\n<li>When the syrup reaches 105c degrees, start whipping the egg whites in a mixer bowl with a whisking attachment at medium speed.<\/li>\n<li>Once the syrup is ready and has reached 117-118c degrees, increase the speed of the mixer and add the syrup in a thin stream to the egg whites while whipping.<\/li>\n<li>Continue to whip for 7-8 minutes or until the meringue is very stable and shiny. At the last minute, add vanilla extract to the meringue.<\/li>\n<li>Transfer the meringue into a piping bag fitted with 2 cm serrated piping tip and drizzle meringue mounds between the lime cream domes.<\/li>\n<li>Using a blowtorch, gently burn the meringue.<\/li>\n<li>Pipe the remaining lime cream in between.<\/li>\n<\/ol>\n<h4>Vanilla streusel:<\/h4>\n<ol>\n<li>In a small bowl, combine flour, butter, sugar and vanilla together with your hands until a crumbly mixture is obtained.<\/li>\n<li>Bake the crumbs at 170c degrees until golden.<\/li>\n<li>Cool the streusel completely at room temperature.<\/li>\n<li>Arrange pieces of streusel at the top of the tart freely.<\/li>\n<li>Garnish with a little lime or lemon peel and mint leaves and serve.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">You can make the tart with lemon, grapefruit or any other citrus fruit that likes to diversify flavors.<\/li>\n<li style=\"text-align: left\">Keep the tart in a closed container for up to 4 days in the refrigerator.<\/li>\n<li style=\"text-align: left\">I decorated the tart with lemon peel to give it a contrast to the green mint leaves and turn it into a bit more colorful, but a green lime peel would work just as well.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>Lime season is just around the corner, and it&#8217;s just the time to make some lime desserts! Instead of going with the flow, I decided to make something a little more unique with lime, and combined it with almonds and vanilla in one beautiful almond tart. Almond Tart with Lime and Vanilla For short crust [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":39546,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1577],"tags":[1830,1805,1636,1619],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Almond Tart with Lime and Vanilla | Lil&#039; Cookie<\/title>\n<meta name=\"description\" content=\"Lime season is just around the corner, and it&#039;s just the time to make some lime desserts! 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