New Product Launch of Lime Zest

Coconut Lime Tart

Yields: 10 Tarts

Chef Toni Roberts, Pastry Chef, The Ritz-Carlton Chicago

Lime Curd Ingredients:
50 g. Meyers dark rum
10 g. The Perfect Purée of Napa Valley Lime Zest, thawed
1 gelatin sheet, bloomed in cold water and drained
125 g. lime juice
125 g. granulated sugar
125 g. egg yolk
125 g. cold butter, cubed
1. Bring the bloomed gelatin sheet, lime juice, 65 g. sugar, Perfect Puree Lime Zest and rum to a simmer.
2. In a separate bowl, whisk together the egg yolks and 60 g. sugar.
3. Temper the hot liquid into the yolks.
4. Cook over medium heat until thickened.
5. Remove from the heat and whisk in the cold butter.
6. Finish using the immersion blender to smooth
7. While hot, drop the curd into 10 small dome silicon molds. Freeze
8. Put the rest of the curd in a hotel pan with plastic touching the surface and chill for use in the Coconut Lime Chiboust.
Coconut Mousse:
* Note- this makes more coconut mousse than needed.
30 g. Meyers dark rum
225 g. The Perfect Puree of Napa Valley Coconut Puree, thawed
25 g. glucose
25 g. invert sugar
185 g. white chocolate, melted
460 g. cold heavy cream
1. In a pot, bring the Coconut Puree, glucose, and invert sugar to a simmer.
2. Blend into the white chocolate in thirds, finish with an immersion blender to smooth.
3. Blend in the cold heavy cream and rum.
4. Chill in a thin layer with plastic touching the surface overnight.
Coconut Lime Chiboust Assembly:
1. Weigh remaining chilled Lime Curd.
2. Weigh out an equal amount of Coconut Mousse and whip to soft peaks.
3. Smooth the Lime Curd and fold in the Coconut Mousse.
4. Load into a piping bag and fill large stone silicon molds 3/4 full.
5. Press in a frozen small dome of Lime Curd.
6. Smooth the tops and freeze.
Tart Dough:
450 g. All-Purpose Flour
9 g. salt
106 g. granulated sugar
450 g. cold butter, cubed
2 eggs
1. In a stand mixer using the paddle attachment, combine the flour, salt, sugar, and cold butter cubes until it becomes a sandy texture.
2. Add the eggs and incorporate completely.
3. Roll the dough between parchment to just under a 1/4 inch.
4. Chill well.
To Shape Tart Shells:
1. Peel parchment from both sides of the dough to release.
2. Punch using the 4” perforated tart rings, leaving the dough in each tart ring.
3. Set tart rings on a sheet pan lined with parchment, then a black mesh silpat.
4. Cut strips of dough 20mm x 320mm.
5. Line edges of tarts with strips.
6. Chill well.
7. Check seams and fill with soft dough to seal.
Buttermilk Lime Tart Filling:
30 g. The Perfect Purée of Napa Valley Lime Zest, thawed
2 eggs
170 g. sugar
170 g. buttermilk
30 g. heavy cream
60 g. melted butter
30 g. All-Purpose flour
15 g. vanilla paste
1. Combine all ingredients together in a blender or with an immersion blender.
2. Pour into prepared tart shells to the top.
3. Bake at 325°F 20-25 minutes until set and tart shells are golden.
4. Cool to room temperature and remove the tart rings.
390 g. water
600 g. granulated sugar
600 g. glucose
430 g. sweetened condensed milk
54 g. gelatin sheets (weighed, not counted)
650 g. white chocolate
30 g. All-Purpose flour
Lime green food coloring
1. Bloom the gelatin in water.
2. Melt the chocolate.
3. Bring the water, sugar, and glucose to a boil.
4. Stir in the sweetened condensed milk and bloomed gelatin.
5. Blend the hot liquid into the melted chocolate in fourths, finish with the immersion blender.
6. Dye a lime green shade with gel coloring.
7. Use an immersion blender to blend in the color.
Italian Meringue:
260 g. granulated sugar
30 g. corn syrup
60 g. water
120 g. egg whites
15 g. vanilla paste
1. Start whipping the egg whites to stiff peaks.
2. Meanwhile, cook the water, sugar, and corn syrup to 240°F.
3. Pour slowly into the whipping whites.
4. Whip cool and then whip in the vanilla paste.
To Build Tart:
Pop out Coconut Lime Chiboust dome and set up on a rack to glaze.
Ensure glaze is at 95°F and then pour over and glaze the stones.
Remove from rack and set on top of the baked buttermilk tart shells.
Allow to loosen in the cooler.
Once thawed, finish the edges with the Italian meringue.
Torch to serve.