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1
Roll out the shortcrust pastry on a floured surface to about 3mm thickness.
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2
Cut the pastry into circles that will fit your tart tins. Gently press the pastry circles into the tart tins, making sure to trim any excess.
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3
Prick the bottom of the pastry with a fork and bake in a preheated oven for about 15 minutes or until the pastry is golden brown, then allow to cool.
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4
In a mixing bowl, combine the Galbani mascarpone, caster sugar, lime zest, and finely chopped Kaffir Lime leaves.
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5
In a separate bowl, mix the lime juice and cornflour until smooth. Add the lime juice mixture to the mascarpone mixture and blend until well combined.
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6
Beat in the eggs one at a time until the filling is smooth and creamy.
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7
Spoon the mascarpone mixture evenly into the cooled pastry then bake at 160°C for 15-20 minutes until the core temperature reaches 70°C.
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8
In a saucepan, combine the sugar and water. Heat over medium heat until the sugar dissolves, and the mixture reaches 121°C on a sugar thermometer.
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9
While the sugar syrup is cooking, start whipping the egg whites in a clean, dry bowl until they form stiff peaks.
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10
Once the sugar syrup reaches 121°C, slowly pour it in a thin stream into the whipped egg whites while continuing to beat at high speed.
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11
Continue to beat the meringue until it cools to room temperature, and it becomes thick and glossy.
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12
Spoon or pipe the meringue topping onto the filled tarts, covering the mascarpone filling completely.
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13
Use a kitchen torch to carefully brown the meringue on top. Alternatively, you can place the tarts under a preheated grill for a few seconds.
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14
Once the meringue is browned to your liking, refrigerate the tarts for at least 2 hours or until they are set. Finish with grated lime zest.
