Recipe: Perfect Kafir Lime Tart

Kafir Lime Tart. Put the sugar, lime juice and Kaffir lime leaves (or lime rind) in a saucepan and heat gently to dissolve the sugar. Kaffir Lime Citrus hystrix, is nutrient dense fruit support for Cancer, Digestive Issues, Stress, oral Aside from its culinary uses, due to its uniquely tart and pleasant flavor, kaffir lime is also highly. Remove the fruit purée from the freezer at the very last minute, turn it out and cut into little pieces.

From the moment I made lemon curd in culinary school, I knew a version would be making its way onto our blog. Citrus hystrix, called the kaffir lime, makrut lime (US: /ˈmækrət/, UK: /məkˈruːt/), Thai lime or Mauritius papeda, is a citrus fruit native to tropical Southeast Asia and southern China. Kaffir lime is the common name of Citrus hystrix, a tropical fruit that is native to various parts of Asia, including Indonesia, Thailand, and the Philippines. You can cook Kafir Lime Tart using 9 ingredients and 10 steps. Here is how you cook that.

Ingredients of Kafir Lime Tart

1. Prepare of Biscuit Base.
2. It's 150 g of digestive biscuits.
3. Prepare 2 tbsp of brown sugar.
4. It's 5-8 tbsp of melted butter.
5. It's of Lime Curd.
6. Prepare 1 Can of condensed milk.
7. Prepare 1/2 cup of freshly squeezed lime juice.
8. Prepare 2 of heaped tbsp of lime zest.
9. You need 3-4 of egg yolks.

Aside from its culinary uses, due to its uniquely tart. Cooking with kaffir lime, including recipes and substitutions. Kaffir Lime leaves are a member of the citrus family responsible for the distinctive lime-lemon aroma and. Ripe limes will yield a lot more juice than hard, underripe specimens.

Kafir Lime Tart instructions

1. Pound or blend biscuits. Add in sugar and butter to form moist crumbs..
2. Line side of pie dish. I used a 18cm pie dish and had leftover crumbs and curd to make 5 more muffin sized tarts. It's really up to you if u want to line the sides of the pie. I tried both and equally delicious. The pie crust will help to cut away some of the acidity..
3. Bake the base for 15min at 180deg.
4. Whisk egg yolks till light and fluffy..
5. Add in condensed milk slowly, followed by lime juice and zest..
6. Pour into tart base or muffin trays. Curd won't really expand much. So you may fill to the top..
7. Lick the spoon and bowl! It's reallly soooo gooood that you can take the risk of contracting salmonella from the raw egg yolks. Lol.
8. Bake for 15-20min in 180deg oven till just set or when curd is slightly wobbly when shaken..
9. Cool to room temp on wire rack then transfer to fridge. You may eat at room temp if you prefer it with a stronger lime taste.!.
10. Optional: you may serve with thinly sliced lime garnish, or whipped cream. If you are gung-ho enough. Whip up the egg whites with some sugar to form a meringue and bake together with the tart!.

Like all citrus, when choosing them at the market, heft as many. The kaffir lime is a citrus fruit which hails from Laos, Malaysia, Indonesia, and Thailand. The kaffir lime is popularly used in Southeast Asian cooking, such as Thai, Indonesian and Cambodian cuisine. The kaffir lime indigenous to Indochinese and Malesian ecoregions, it is widely used in Southeast Asian cuisine. Referred to as makrut lime in English, kaffir lime leaves are of great use in many dishes.