Small caipirinha tarts

Name: Small caipirinha tarts
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 4 fresh eggs (Gr. M); 125 g + some flour; 2 coated tablespoons of real cocoa; 3 TABLESPOONS + 150 g + 125 g sugar; 7-10 Tbsp Salt; 100 g + some + 1 tablespoon butter; 6 Limes; 40 g Cornstarch; 3 TABLESPOONS Cachaça (sugarcane schnapps); 1-2 TEASPOONS demerara sugar; 7-10 Tbsp Cling film; Baking paper and dried pulses

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

4 fresh eggs (Gr. M)
125 g + some flour
2 coated tablespoons of real cocoa
3 TABLESPOONS + 150 g + 125 g sugar
7-10 Tbsp Salt
100 g + some + 1 tablespoon butter
6 Limes
40 g Cornstarch
3 TABLESPOONS Cachaça (sugarcane schnapps)
1-2 TEASPOONS demerara sugar
7-10 Tbsp Cling film
Baking paper and dried pulses

Directions

1
Separate 1 egg, chill the egg white. Mix 125 g flour, cocoa, 3 tablespoons white sugar and 1 pinch of salt. Add 100 g butter in pieces and egg yolk. Knead first with the dough hooks of the hand mixer, then with your hands until smooth.
2
Wrap in foil and chill for about 30 minutes.
3
Grease 6 cake tins with a removable base (approx. 12 cm Ø) and dust with flour. Roll out short pastry thinly between 2 layers of cling film. Cut out 6 circles (each approx. 15 cm Ø).
4
Place the dough in the moulds and press the rim. Prick the bottom several times with a fork.
5
Preheat oven (electric cooker: 225°C/circulating air: 200°C/gas: level 4). Cut out 6 circles (approx. 17 cm Ø each) from baking paper and place them in the baking trays. Spread the legumes over them, filling them to the brim.
6
Bake blind in a hot oven for about 15 minutes. Take out, remove paper and pulses. Let it cool down.
7
In the meantime, wash organic limes hot, dry them and peel off some of the peel in thin strips to decorate them with a pestle ripper. Finely grate the rest of the peel. Squeeze all limes.
8
Fill lime juice, up to 1 teaspoon, to 1/2 l with water. Bring to the boil with the grated lime zest, 150 g white sugar and 1 tablespoon butter. Mix starch with approx. 6 tbsp. cold water. Stir into the boiling juice, simmer for about 1 minute.
9
Separate 3 eggs, chill the egg white. Mix the egg yolks with 2 tablespoons of the hot lime cream, then stir into the rest of the cream. Stir in the cachaça. Pour into the tartlets, let them cool down a little, then put them in a cool place for about 30 minutes.
10
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). For the meringue, beat all 4 egg whites and 1 teaspoon lime juice until stiff, adding 125 g sugar. Spread over the cream and bake in a hot oven for 5-10 minutes.
11
Remove the tartlets from the moulds. Sprinkle with brown sugar and lime strips.