When visiting Appellation at The Louise (Barossa Valley, South Australia) recently we divided into groups for cookery classes. Whilst I was on savoury on that day, I’ve managed to secure the dessert recipe from another group. It’s for Appellation Chef Mark McNamara’s take on a French Laundry recipe.
Featherlight Lime Tart
Lime Shortcrust Pastry
300g Plain Flour
75g Rice Flour
Lime Zest 1
• Rub in butter, sugar, zest and half the flour.
• Work in the remaining flour with finger tips until dough just comes together
• Wrap in plastic film, chill and rest dough for 15 minutes.
• Roll out 2mm thick and line an 20cm fluted flan tin (removable base)
• Rest and chill again and bake at 170c for 8-12 minutes until lightly golden
• Reserve until required
Featherlight Lime Curd Filling
150g Lime Juice
135g Butter (cubed)
• Combine eggs, yolks and sugar and prepare a sabayon by immediately whisking over a pot of
simmering water until the mixture is thick, creamy and fluffy (it should be possible to ‘draw and
hold’ a figure 8 with the whisk)
• Add 1/3 of the lime juice and whisk to the same stage as above
• Repeat process until all the lime juice has been used and the mixture is cooked out, light and
fluffy ( its temperature should be approx 70c)
• Whisk butter into then quickly into tart and refrigerate to set.
• When just set use a brulee torch to lightly caramelise the surface
• Serve at room temperature with double cream
Many thanks to Chef and Appellation for kind permission to publish this recipe.
Seppeltsfield Road, Marananga, South Australia, Australia
+61 8 8562 2722