Lime tart with white chocolate cream
250 g flour
60 g icing sugar
175 g butter
140 g icing sugar
1 1/2 whipping cream
1 cup lime juice
2 teaspoons unsprayed, grated lime peel
1 tablespoon cane sugar
Mix the flour and icing sugar and chop the butter out therein. Mix the dough with the egg yolks and let it rest in the fridge for 30 minutes. Beat eggs, powdered sugar, whipping cream, lime juice and peel into a uniform mass. Roll out the dough on a floured surface to 3mm thick and line a 28 cm greased pie dish with the dough. Dot crust with a fork and bake at 160 ° for 30 minutes. Pour lime filling into the pie shell, bake for an additional 30 min., until the filling has set and let it cool. Sprinkle with sugar, caramelize it with a burner or under the grill in the oven and serve with white chocolate cream.
White chocolate cream:
½ liter cream
250 grams of good milk chocolate
Chop the chocolate and put it in a bowl. Bring the cream to a boil and pour immediately over the chocolate. Stir gently until the chocolate is melted. Let it rest in the refrigerator for at least five hours.
Stir the chocolate cream with a spoon before it be whipped. The chocolate might be sunk to the bottom, and must just be loosened up a bit first. Whip the cream with an electric beater on low speed until you get a thick cream.