Small Caipi-Tartes

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Separate 1 egg. Chill the egg white. Mix flour, cocoa powder, 3 tablespoons sugar, vanillin sugar and salt in a bowl. Add the egg yolks and 75 g butter in small pieces and knead first with the dough hook of the hand mixer, then with your hands to a smooth dough. Wrap in foil and chill for about 30 minutes. Grease 6 tartlet cups with lift-off base (approx. 12 cm Ø) and dust with flour. Roll out the dough thinly on a lightly floured work surface and cut out 4 circles (each approx. 16 cm Ø). Line 4 moulds with the dough and press the edges well down. Cut off any excess dough.

2. 2

   Prick the cake several times with a fork. Knead the remaining dough again and roll out. Cut out 2 more circles, place them in the remaining moulds and prick them as well. Chill the ramekins for about 30 minutes. Cut the baking paper to the size of the ramekins. Place in the ramekins and add dried peas. Bake in the preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for 15-20 minutes until completely dry. In the meantime, wash 3 limes hot, rub dry and rub the peel off 2 of them. Tear off the zest of the remaining washed lime. Cover the zests with a damp kitchen roll and chill. Squeeze all limes. Remove the moulds, let them cool down briefly and sprinkle with approx. 2 tablespoons of brown sugar. Put aside about 1 teaspoon lime juice for the meringue. Fill up the rest of the juice with water to 350 ml and boil it up in a pot with 100 g sugar and 10 g butter. Stir 40 g starch with approx. 4 tablespoons of cold water until smooth. Boil the lime stock with it, thicken it while stirring vigorously and continue to boil for about 1 minute. Separate 2 eggs, chill the egg white. Mix egg yolks with 1-2 tablespoons of hot cream.

3. 3

   Cover the zests with a damp kitchen roll and chill. Squeeze all limes. Remove the moulds, let them cool down briefly and sprinkle with approx. 2 tablespoons of brown sugar. Put aside about 1 teaspoon lime juice for the meringue. Fill up the rest of the juice with water to 350 ml and boil it up in a pot with 100 g sugar and 10 g butter. Stir 40 g starch with approx. 4 tablespoons of cold water until smooth. Boil the lime stock with it, thicken it while stirring vigorously and continue to boil for about 1 minute. Separate 2 eggs, chill the egg white. Mix egg yolks with 1-2 tablespoons of hot cream. Stir the egg mixture into the rest of the cream. Fold in grated lime zest and cachaça. Spread the hot cream into the tartlets, allow to cool and chill for about 30 minutes. Beat 3 egg whites until stiff, while trickling in 150 g sugar. Finally add 1 teaspoon lime juice and continue beating for 2-3 minutes. Sift 1 teaspoon of starch over the mixture and continue beating for a short time. Spread the meringue mixture loosely over the cream in the tartlets. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 5-10 minutes until golden brown. Serve sprinkled with lime zests and brown sugar

4. 4

   Stir the egg mixture into the rest of the cream. Fold in grated lime zest and cachaça. Spread the hot cream into the tartlets, allow to cool and chill for about 30 minutes. Beat 3 egg whites until stiff, while trickling in 150 g sugar. Finally add 1 teaspoon lime juice and continue beating for 2-3 minutes. Sift 1 teaspoon of starch over the mixture and continue beating for a short time. Spread the meringue mixture loosely over the cream in the tartlets. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 5-10 minutes until golden brown. Serve sprinkled with lime zests and brown sugar

5. 5

   1 1/4 hours waiting time

Nutrition Facts

KCAL
510 kcal

CARBS
81 g

FATS
16 g

PROTEINS
7 g