I put the lime in the coconut and drank “them bot up”. Even though this recipe contains no coconut, I was channeling my inner Henry Nillson when making this. This Key lime tart has a creamy mousse filling on top of a tangy lemon curd and buttery vanilla crust. It is garnished with a lime and a white chocolate swirl that is sprinkled with sea salt and brown sugar.
Each bite brings me to warmer times ahead and with no COVID-19! Simply delicious! This recipe was adapted and modified from one of my favorite bakers Dominique Ansel!
Key Lime Tart creation
I recently got Dominique Ansel’s, secret recipes book and wanted to attempt to make another one of his creations. And with all this COVID-19 and social distancing stuff, I figured why not make more advanced and time consuming recipes.
I mean people are treating this like the zombie apocalypse right? Just know that I live in Wisconsin and now have added teacher to my title. Yup, I am stuck home teaching my 9 yr old the rest of the year! He is now to call me Mrs. Blaser during the day for the rest of the year! Sam is also going to learn how to bake as well! A learning curve for both of us!!!
Tips for making the key lime tart
- This recipe was super time consuming and not something that you can whip up in a jiffy. So if attempting please allow for 2 days.
- The mousse, Italian meringue, lime curd, and chocolate decor can be made a day in advance.
- Be sure to have a candy thermometer on hand as temperature is really important when making the meringue
- Recipe calls for 6 rectangular tart molds (4 3/4x 1 1/2×3/4 inches), but you can substitute with a 9 inch tart ring (as I did) or with 21/2 in tart circular tart rings
- Make sure to have baking strips or acetate strips for when freezing the mousse as it will transfer better on top of curd when finished chilling.
- If you can find gelatin sheets, use powdered gelatin. One gelatin sheet= 1 scant tsp of powdered gelatin.
- Let the tart (s) sit out for 5 minutes to temper before serving
Tarts are best consumed within 24 hours or making. Left over mousse and lime curd can be kept in an airtight container in the refrigerator for 2 days. Tart shell (s) can be kept in an airtight container at room temperature for up to 2 days.
Fun fact of the day!
To lighten the mood a bit with all the gloom and doom around the country, did you know when a male honey bee climaxes during sex, his testicles explode and he dies! Wow, I would hate to be the male honey bee!
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