All Recipes

Lime Tart with Brazil Nut Praline

Serves 8
  • Steps
  • Ingredients


  • Preheat oven to 180C.
  • For the Sweet Crust Pastry, place eight 2.5cm high x 8cm round ring moulds and place on a baking tray lined with baking paper.
  • Place the flour, sugar, salt and butter in a food processor. Blend until it resembles coarse breadcrumbs. Add the egg and process until just combined. Divide dough into 8 balls and place one in each ring mould. Press dough out over base and up the sides evenly and thinly to create a pastry shell. Trim excess pastry and prick the bases with a fork. Place in freezer for 20 minutes.
  • Line pastry shells with baking paper then baking beads and place in oven to blind bake for 15 minutes. Remove paper and beads and bake until golden and crisp, about another 10 minutes. Remove from oven and set aside to cool until required.
  • For the Lime Curd, place the butter into a medium saucepan and set over medium low heat. Allow butter to melt. Add sugar, eggs, lime juice, lime zest, and salt and stir until combined. Continue cooking until the mixture comes to a boil, stirring continuously, until thickened. Remove from heat.
  • Transfer hot mixture to the bowl of a stand mixer fitted with a paddle attachment and beat on high until creamy, about 2 minutes. Pour mixture onto a flat baking tray and chill in the fridge for 10-15 minutes. Remove from fridge and transfer to a piping bag. Set aside in fridge until required.
  • For the Brazil Nut Praline Paste, place brazil nuts onto a baking tray lined with baking paper. Place in oven to toast until golden, about 10-15 minutes. Remove from oven and set aside.
  • Meanwhile, place sugar in a small saucepan over medium to low heat and melt until amber in colour. Add toasted nuts and mix over low heat until nuts are evenly coated. Pour onto a paper lined baking tray and allow to cool completely.
  • Break cooled nuts into pieces and place in a food processor. Process until a paste forms. Transfer paste to a piping bag and set aside until required.
  • For the Swiss Meringue, place the egg whites and sugar in a metal bowl over simmering water. Whisk continuously until the sugar has dissolved and meringue is white and fluffy. Transfer to a piping bag and set aside until required.
  • To assemble, pipe a 5mm thick layer of Brazil Nut Praline Paste into the base of each tart case and sprinkle with salt. Pipe a generous amount of lime curd on top of the praline. Pipe a swirl of Swiss Meringue on top of the curd and gently torch the meringue until lightly golden.

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