| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Thai |
Ross, In, Thailand |
1 |
servings |
INGREDIENTS
| 1 |
ts |
Sugar |
|
|
Grated zest of lime |
| 180 |
g |
Plain flour |
| 110 |
g |
Unsalted butter |
| 1 |
pn |
Salt |
| 2 |
ts |
Thick cream |
| 2 |
|
Egg yolks |
| 300 |
ml |
Lime juice; not cordial |
| 3 |
|
Eggs |
| 1 |
|
Egg yolk |
| 150 |
g |
Sugar |
| 100 |
g |
Unsalted butter |
| 6 |
|
Ripe apricots |
| 100 |
g |
Caster sugar |
INSTRUCTIONS
PASTRY
FILLING
SAUCE
Place the sugar, salt, zest and butter in a processor and pulse until
breadcrumbs appear. Add the egg yolks and cream and process until it balls.
Wrap in cling film and refrigerate for an hour. Line a 23cm flan ring and
bake blind for about 20 minutes.
Meanwhile, blend the arrowroot with the lime juice to dissolve. Add the
eggs and sugar and beat. Cook over a low heat until thickened. Do not allow
to boil. Beat in the butter and allow to boil. Take from the heat and
return to cold bowl. Beat in the butter and allow to cool for a bit. Fill
the tart case and bake for 20-25 minutes at 200C. Allow to go cold and
brulee if desired. Serve with creme fraiche or sweetened cream.
To make the sauce, stone the apricots and blend with the sugar. Heat over a
low heat to dissolve the remaining sugar, sieve and serve with the tart.
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