If you ever need the perfect dessert to accompany a rich dinner, this tart is a winner! The pastry has a beautiful ‘burnt’ butter taste, the filling is zesty and tart, and the meringue is sweet with a beautiful soft center.
In a medium-sized ovenproof bowl or baking dish with high sides, combine the butter, oil, water, sugar and salt.
Place the bowl in the oven for10-15 minutes, until the butter is bubbling and starts to brown just around the edges.
When done, remove the bowl from oven, dump in the flour and stir it in quickly, until it comes together.
Transfer the dough to tart pan using a spatula. Once the dough is cool enough to handle, pat it into the shell with the heel of your hand then use your fingers to press it up the sides of the tart pan.
Prick the dough a fork about ten times, then bake the tart shell in the oven for 10-15 minutes, or until the dough is golden brown
Let the shell cool before filling
Filling: Preheat the oven to 180 degrees C.
In a saucepan, combine the butter, lime juice, sugar, zest and salt.
Using a hand held mixer or a stand mixer, whisk the eggs and the yolks on a medium speed. Ensure you reserve the three egg whites for the meringue.
Heat the lime and butter mixture on a low temperature until the butter melts.
Once the butter has melted slowly pour the warm lime and butter mixture into the egg mixture, ensuring you beat on a medium to high speed (you don’t want the egg mixture to turn into scrambled eggs!).
Once the lime and egg mixture is combined and mixed well, return the mixture to the saucepan.
On a low heat cook the mixture, whisking constantly until it resembles a semi-thick custard (about 5 – 8 minutes).
Remove the mixture from the heat and scrape the filling into your tart shell.
Place the tart in the oven for 10 minutes. The tart is ready when the top feels set and isn’t very wobbly.
Meringue: Using a hand held mixer or stand mixer add the egg whites into a bowl then mix on a high speed until they form a light meringue (4 – 5 minutes).
Slowly add one tablespoon of sugar at a time, ensuring you incorporate the sugar fully into the mixture before adding the rest.
Once the mixture has formed a fluffy meringue consistency, add the vanilla and whisk on a high speed.
Place the meringue mixture into a piping bag. You don’t need a piping nozzle simply snip the bag.
Pipe 20 cent sized meringue kisses onto the tart, starting from the outside of the tart and moving your way in.
Use a blowtorch to caramelize the top of the meringue kisses.