Tart with lime and Basil "Freshness"

Description

In one of the cafes of Kaliningrad tried this mouth-watering tart and was surprised by its refreshing taste. Recipe found on the Internet (by Maria Selyanina, and lili-8888), everything turned out exactly as I wanted. Try it!

Ingredients

Flour

250 г
Butter

200 г
Powdered sugar

100 г
Chicken egg

1 шт
Salt
Lime

2 шт
Sugar

45 г
Chicken egg

3 шт
Basil

1 пуч.
Butter

100 г
Egg white

2 шт
Powdered sugar

100 г

Cooking

Butter in advance to get out of the fridge so it melted and became soft. Once that happens, combine the butter with the icing sugar (100 g), salt.

Stir until a homogeneous pasty mass.

Add 1 egg and mix well.

Spread the mixture in a bowl with the sifted flour.

Stir (I stirred with a spoon). As it was written in I found the recipe the dough turns out very soft, but the flour is not necessary.

Then the dough with a spoon to shift into a plastic bag and put into the fridge for 30 minutes (I removed the dough overnight).

3 beat the eggs with the sugar (45 g) in a pan till the formation of light yellow air mass. Add the juice of two limes (I squeezed the juice by hand) and a little finely chopped peel.

A pot is put on a small fire. Stirring constantly, bring the egg mixture to a thick cream (it took me about 12-15 minutes). Remove from heat, add the finely chopped Basil and allow to cool to lukewarm.

Then add to cream softened butter (100g), whip (about 5 minutes, the dough will become more liquid) and put into the refrigerator.

Prepare a baking pan. I took the usual split form (d = 23 cm), but there is a special form for the tart with wavy edges. The bottom of my form I made with baking paper. In the form put the dough and with your hands spread on the bottom, and then make the sides (the height of 2-2,5 cm). I like it when the cake turns out quite thin, then it melts in your mouth along with mouth-watering cream. A thick crust you have to crack...:) Before you put the dough in the oven, top it cover sleeve for baking and pour rice or beans to the top (I used rice, which are kept specifically for such purposes). Put in a preheated 180 C oven for 15 – 25 minutes (depending on thickness of crust).

The finished cake-the basis of the need to cool (it can be a bit wet with oil, but then will cool down and become normal). At this time, beat the egg whites with powdered sugar until the formation of a strong (neraspavsheysya) peaks.

Put the chilled and thickened egg stuffing in the basis (i.e., the cake which remains in the form) and smooth.

Top with a spoon, pastry bag or just a plastic bag (the area which you want to cut) spread the meringue (beaten egg whites) in large droplets.

Put in the oven (I chose the mode "grill" 200) for 2-4 minutes. I think every woman can choose a temperature below the protein ridges slightly browned, but the tart should not stand long in the oven.

To get the tart out of the oven, let cool slightly, gently remove from the mold (I just took the plug side) and put into the refrigerator for about 1 hour. You're done! Enjoy your tea!

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