Citrus Heaven Tarts

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Citrus Heaven tarts

I have an insatiable sweet tooth. It is my curse, my boon and my salvation. And nobody can tell me any different. A few years ago I had tried out a lemon meringue recipe that turned out REALLY well, so I decided to do it again, except tweak it with fresh lime instead of lemons (which aren’t local). I used the humble Milk Biki instead of marie biscuits for the base as I had done the first time, and honestly, my mum and I agreed that the milk biki crust worked loads better. This recipe has been altered from the one at called Grandma’s Lemon Meringue Pie.
So, the meringue part of of this failed in my opinion. I might have over beaten the egg white, or maybe it’s just too warm for the egg whites to stiffen. (It’s around 32 degrees here. And it’s getting hotter by the day. I’ll rant about this when the heat actually picks up.)
This makes 6 of the thingamajigs and they are truly magical.

Citrus Heaven Tarts

For the tart shell

10 milk bikis, powdered to resemble breadcrumbs
1 tbsp softened butter (mmmmmmmm butter)

Mix the powdered bikis and butter together and put it in a buttered muffin tray, pressing the mixture to the sides and bottom of the container to create a hollow shell. Bake this for 15 minutes at 170 degrees C. Take it out and let it cool.

For the lime filling

Zest of 1 lime (I like it grated)
Juice of ½ a lime (add in the juice of the whole lime if you want it more tangy)
2 egg yolks
1 tbsp maida
1 tbsp and 1 ½ tsp cornflour
½ cup granulated sugar
1 tbsp butter (mmmmmmmm butter)
¾ cup water

While the tart shell bakes, in a saucepan, mix in the maida, cornflour, sugar and water and bring it to a simmer on low heat, constantly stirring. Take it off the heat when the mixture comes to a honey consistency and add in the butter, lime juice and zest. Don’t stop stirring. Lumps taste horrible. To the egg yolks, add this mixture little by little, whisking the hot mixture in and gradually bringing the temperature of the yolks up to the temperature of the hot mixture. Now, pour in the yolk mixture to the hot mixture and mix it in well. Put it back on the heat and keep stirring until the mixture turns thick and glossy. Taste it from time to time to check whether the flour has cooked. The lime mixture should start looking like thick custard at this point (like the yellow goo in the picture). Take it off the heat and continue to stir to let the heat escape.
Somewhere in the middle of this chaotic stirring, you would’ve had to take the tart shells out to cool. And by the time your lime filling is ready, you will be ready to spoon some of that tangy godsend into the aromatic bliss of those awaiting tart shells. Let the hot mixture cool down while sitting pretty in the tart shells.

For the meringue

2 egg whites
3 tbsp powdered sugar
Pinch of lime zest

Whisk all three ingredients together till the whites turn thick, frothy and form hard peaks when you pull your beater out. It’s alright if you don’t have an electric beater. A fork works fine. So does a whisk. Just know that you’re in for a major workout for your whisking arm, as I was. But hey, we can put those calories back where they were whisked off with a tart, never fear! (Teehee)

Spoon the egg whites over the tarts and bake for 10 minutes on the same heat level or until the tops start to delicately brown.

Bite it into some fingerlicking citrus heaven when your tarts have cooled down. I suggest refrigerating your tart before tucking in, though, I really doubt any tarts will live to see the inside of a fridge once they are ready.

Happy eating!

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