Kafir Lime Tart

Introduce

Chef :

Raine Chua

Kafir Lime Tart

Ingredient

150 g

Cooking instructions

* Step 1

Pound or blend biscuits. Add in sugar and butter to form moist crumbs.

* Step 2

Line side of pie dish. I used a 18cm pie dish and had leftover crumbs and curd to make 5 more muffin sized tarts. It's really up to you if u want to line the sides of the pie. I tried both and equally delicious. The pie crust will help to cut away some of the acidity.

* Step 3

Bake the base for 15min at 180deg

* Step 4

Whisk egg yolks till light and fluffy.

* Step 5

Add in condensed milk slowly, followed by lime juice and zest.

* Step 6

Pour into tart base or muffin trays. Curd won't really expand much. So you may fill to the top.

* Step 7

Lick the spoon and bowl! It's reallly soooo gooood that you can take the risk of contracting salmonella from the raw egg yolks. Lol

* Step 8

Bake for 15-20min in 180deg oven till just set or when curd is slightly wobbly when shaken.

* Step 9

Cool to room temp on wire rack then transfer to fridge. You may eat at room temp if you prefer it with a stronger lime taste.!

* Step 10

Optional: you may serve with thinly sliced lime garnish, or whipped cream. If you are gung-ho enough. Whip up the egg whites with some sugar to form a meringue and bake together with the tart!

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