Mascarpone Key Lime Pie

Method

• 1 Roll out the shortcrust pastry on a floured surface to about 3mm thickness. Cut the pastry into circles that will fit your tart tins

• 2 Gently press the pastry circles into the tart tins, making sure to trim any excess. Prick the bottom of the pastry with a fork and bake in the preheated oven (200C/fan180c/gas 6) for about 15 minutes or until the pastry is golden brown, then allow to cool.

• 3 In a mixing bowl, combine the Galbani mascarpone, caster sugar, lime zest, and finely chopped Kaffir Lime leaves. In a separate bowl, mix the lime juice and cornflour until smooth.

• 4 Add the lime juice mixture to the mascarpone mixture and blend until well combined.

• 5 Beat in the eggs one at a time until the filling is smooth and creamy.

• 6 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

• 7 In a saucepan, combine the sugar and water. Heat over medium heat until the sugar dissolves and the mixture reaches 121°C on a candy thermometer.

• 8 While the sugar syrup is cooking, start whipping the egg whites in a clean, dry bowl until they form stiff peaks.

• 9 Once the sugar syrup reaches 121°C, slowly pour it in a thin stream into the whipped egg whites while continuously beating at high speed. Continue to beat the meringue until it cools to room temperature, and it becomes thick and glossy.

• 10 Spoon or pipe the meringue topping onto the filled tarts, covering the mascarpone filling completely. 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.

• 11 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.