Once the curd is frozen solid (3 hours approx.) pop out the molds and re-freeze, and get ready to start dipping them. When the curd is cool, transfer it into a piping bag fitted with a medium nozzle and pipe 80g per greased mold. Grease 8 molds and line a baking tray with baking paper. Pass the curd through a fine sieve into a heat-proof container, cover the surface of the curd with a piece of cling film, leave to cool. As soon as it reaches the boiling point, remove the pan from the heat and add the cold diced French butter a piece at a time, emulsifying the mixture with a stick blender. Place the eggs and lime juice in a medium pan, add the caster sugar and agar agar and slowly bring to a boil over a low heat, whisking continuously to ensure the mixture doesn’t catch on the bottom of the pan, until the flakes have dissolved. Mix the caster sugar and agar agar together in a mixing bowl.
#Key lime tart chef akhi plus
Then turn off the oven and leave the meringue over-night to dry.Ģ00g cold, unsalted French butter cubed, plus extra for greasing. Dehydrate in a low oven about 113-140 degrees (Fahrenheit) until crisp, about 45 minutes.
Fold in the icing sugar and spread the meringue mixture over the lined trays until its 5 mm thick, then scatter the lime zest over the top. Place the egg whites in a spotlessly clean, grease-free bowl and whisk until it’s light and frothy, then add the caster sugar a little at a time, until it’s incorporated, continuing to whisk until stiff peaks. Line 2 baking trays with baking parchment paper.
#Key lime tart chef akhi free
We, of course, are on the same page with him about the Key ingredient – we just don’t have to go quite as far to get it.ġ20g free range egg whites (4 eggs, approximately) His deconstructed version of Key lime “pie” is far from the traditional version many of us know here in South Florida but he says he does source actual Key limes from a restaurant supplier in the U.K.
#Key lime tart chef akhi full
We’ve sampled the finished product (actually, we were so impressed, we went back for seconds) – and, both times, we were happy Chef Tamburrini was in full command of the construction, not us. Fair warning, though – this is a challenging project (in the original, authentic metric measurements, no less!), perhaps best left to experts. Or, attempt the recipe, presented below in its complex entirety, on your own. You can sample his version of our dessert – served in a bowl – in person at his Bistro Deluxe at the Macdonald Holyrood Hotel in Edinburgh. Almost too pretty to eat.īut as I took a bite and tasted it, 4,263 miles away, I was home.Ĭhef Paul Tamburrini’s Recipe for Key lime “pie’’Ĭhef Paul Tamburrini was born in Glasgow, Scotland, and has never been to the Florida Keys – but you’d never know it from the bright, sunny flavors of his Key lime pie. A scoop of coconut sorbet, laced with coconut-flavored rum, rested on top. There were shards of meringue down there – like alpine peaks of white sugar – surrounding a yellow valley of chilled lime curd on a biscuit of rye flour, unsalted French butter, sugar and cocoa butter. I began to understand the quote marks around “pie.” I tried to focus on what was in the bowl.īut I’d never seen Key lime pie like this before. I tried not to let it influence my judgment.
A bowl’s all wrong for pie of any kind, I thought. That others have a right to interpret our early lack of refrigeration and overabundance of canned condensed milk, farm eggs and Key lime juice any way they please.Įven 4,263 miles away, at Bistro Deluxe in Edinburgh. That Key lime pie may not be our gift to civilization, exclusively. So I’ll allow that the history of our sunny dessert is now cloudy. It seems nobody has yet found “printed record that bakers in Florida used canned milk to make a no-cook lime pie prior to Borden’s 1931 introduction of a recipe for Magic Lemon Pie,” the Herald reported. I felt sweat on my brow, like beads on an undercooked meringue. I was about to shut down Sloan’s search with my Definitive Reference when I noticed the date on the title page. 29, Carlton states, “the Conchs produced a true masterpiece, Key Lime Pie.” I’ve been using it since I got here in 1982, and right there, in Chapter 3, pg. Well, of course it is! I pulled out the Definitive Reference: My meringue-stained copy of “Famous Florida Recipes: 300 Years of Cooking,” by Lowis Carlton. ” “ going to compile all of our evidence and make it clear that Key lime pie really is from the Keys.” “I’d love help from any multi-generational residents to dig up old written recipes for lime pie using lime, eggs and condensed milk,” wrote David Sloan, author of “The Key West Key Lime Pie Cookbook.
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