Lime Tartlets with Honey Italian Meringue

Method

Honey Italian Meringue

Bring the sugar, honey and water to the boil and heat to 121°C.

Whisk the egg whites to full volume. Gradually add the hot syrup, whisking continuously.

Pipe the meringue as desired and flame the meringue with a blow torch

Lime Tartlets - Assembly

NB:  To achieve the perfect set (and cut) we recommend that the internal 'core' temperature of your filling bubbles and reaches 90°C during baking and this can be achieved by baking at 180°C to 190°C for 20 to 25 minutes for a 180mm x 35mm pie shell. (Alternatively the filling can be brought to boiling point and poured into a pre-baked shell and then chilled before cutting).

Pipe the boiled Barker's Lime Hotsett® Filling into the baked pastry cases.

Allow to set in the refrigerator.

Pipe the Honey Italian Meringue on top of the set Barker's Lime Hotsett® Filling and decorate as desired.

2 egg whites
115g granulated sugar
40g honey
50g water

Lime Tartlet with Honey Italian Meringue

Lime Tartlet with Honey Italian Meringue

Facebook
Twitter
PINTEREST
GOOGLE
http://barkersprofessional.nz/recipes/bakery/hotsett-creme-recipes/lime-tartlets-with-honey-italian-meringue/">
SHARE
YOUTUBE
LINKEDIN

Find more recipes...