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Ingredientes
- 1/2 c. Confectioners' sugar
- 1/2 tsp Salt
- 1 1/2 c. All-purpose flour
- 1/2 c. Grnd toasted almonds
- 1 tsp Almond extract
- 1 c. Unsalted butter
- 1 c. Freshly squeezed lime juice
- 2 x Limes, Zest of
- 1 1/4 c. Sugar
- 5 x Egg yolks
- 2 Tbsp. Unsalted butter
- 3 c. Fresh Boysenberries
- 5 x Egg whites
- 1 pch cream of tartar
- 1 c. Sugar
Direcciones
- To prepare the crust, preheat the oven to 350 degrees. Butter 8 tartlet pans and set aside. Put the confectioners' sugar, salt, flour, almonds, and almond extract in the bowl of a food processor and process to mix. With the machine running, add in the butter in the feeder tube about 2 Tbsp. at a time. Process till the dough collects on top of the blade. If the dough is too soft and sticky to handle, cover it in plastic wrap and chill till it is firmer and less tacky. Press the dough into the prepared tartlet pans and bake in the oven till golden, about 20 min.
- Remove from the oven and let cold.
- To prepare the curd, put the lime juice, zest, sugar, and egg yolks in a metal bowl, and whisk together. Add in the butter and place over the gently simmering water. Whisk till the curd thickens and coats the back of a spoon. Pour into prepared tartlet shells. Pile the fresh Boysenberries in a pyramid on top of each tartlet.
- To prepare the meringue, put the egg whites and cream of tartar in the bowl of a heavy-duty mixer and mix on high speed till the egg whites are very fluffy. With the machine running, add in the sugar about 1 Tbsp. at a time till all of the sugar is incorporated. Continue to whip on high speed till the whites are shiny and stiff peaks form. Place the meringue in a pastry bag fitted with a star tip and pipe strips of meringue over the Boysenberries. To brown the outside of the tartlets, place the tartlets on a broiler pan and brown under the broiler for 2 to 3 min. Alternatively, brown with a propane torch held 6 inches away from the tartlets.
- Set tartlets on individual plates and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 262g | |
| Recipe makes 8 servings | |
| Calories 673 | |
| Calories from Fat 241 | 36% |
| Total Fat 27.47g | 34% |
| Saturated Fat 16.53g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 153mg | 6% |
| Potassium 203mg | 6% |
| Total Carbs 107.7g | 29% |
| Dietary Fiber 3.9g | 13% |
| Sugars 64.53g | 43% |
| Protein 4.37g | 7% |
