• Classic 3-layer tart is one of my favourite sweet treat. There is so many options to compose this little bake-off, every layer could change. Shortbread base in butter- cocoa- or vanilla flavour. Baked filling has infinite taste variants. And the top – with frosting, whipped cream, icing, any nut butter… So I think, create and play with and that is the result – butter shortbread, very coco nut filling and the lime curd upper. Perfect combination. Enjoy!

     

    8 small (ø 4 inch) or 1 big (ø 10 inch)

     

     Ingredients for base:

    • ½ cup softened butter
    • 4 tablespoon icing sugar
    • 1 egg
    • 1 ¼  cup flour

     Filling:

    • 1 ¼ cup coocnut milk or cocoonut cream
    • ¾ cup granulated sugar
    • 3 eggs
    • ½ cup desicated coconut

     Lime curd

    • 2 egg yolks
    • 2 tablespoon corn starch
    • ½ cup milk
    • 8 tablespoon granulatem sugar
    • freshly pressed juice from 2 limes
    • ¼ cup softened butter

     

     

    The curd might be made a day ahead. In a small bowl beat together egg yolks and corn starch. In small saucepan heat milk and sugar. Hot sugared milk pour over egg yolks and start to stir quickly to avoid curdling and lumps. Stir in lime juice. Put the mixture back to the saucepan and heat over the medium heat few minutes until starts to bubble. Remove from the heat, place in a bowl and cover with clear foil in way that the foil touches the curd on the whole surface. Once the curd is cooled add butter and beat until the mixture is smooth.

    Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball. Remove it from the bowl, wrap in a clear foil and let cool in the fridge for at least 2 hours.

    Cooled pastry place on a lightly floured surface and roll out into 1/5 inch thick square. Cut 8 circles slightly bigger than your tartlets tins or one big for the one big tart. Fill each tin with prepared circle and press to place properly. Line the pastry with baking parchment and weight with baking balls or bean (blind baking). Bake them blind at 350°F for 15 minutes, remove the weight and bake next 5 minutes until become golden brown in colour.

    Make filling: stir all ingredients together until combined. Pour the mixture over baked shortbread base. Bake at 350°F for 25-30 minutes (one big tart for 40-45 minutes). The filling needs to be set on its whole surface and looked like very thick smooth custard. Remove tartlets from tins and  place on the wire rack to cool completely.

    Lime curd place in a pastry bag and pipe desired amount and shape over each tartlet. You can also just spread it over the coconut custard.

     

     

     

     

    Category: Pastries/tarts.

    Tags: coconut, lime.

  • Very tasty, light and delicate cake for less official occasions or even for everyday coffee time. On the bottom we have very chocolate, moist but still light sponge. On the top cloud like airy lime panna cotta. The taste combination did good, the texture differences match perfectly so ready, steady … bake! And my home inspectors (kids) who love store bought sweets ate 3 pieces each.

     

    springpan ø 8 inch

     

    Sponge:
    • ½ cup + 1 tablespoon( 120 g) butter, softened
    • ½ cup + 2 tablespoons (120 g) granulated sugar
    • 2 eggs
    • ½ cup + 2 tablespoons (100 g) flour
    • 2 tablespoons dark cocoa (alkalized)
    • 2 teaspoons baking powder
    • 1 tablespoon sour cream
    • 1 teaspoon vanilla extract

     

    Panna cotta:

    • 4 tablespoons freshly pressed lime juice (from 2 limes)
    • 2 tablespoons gelatine
    • 300 ml whipping cream
    • zest from 1 lime
    • ½ cup (100 g) sugar
    • 200 g Greek yogurt

     

    Decoration:

    • 50 g dark chocolate
    • chocolate drops or balls

     

    Grease and line the springpan (bottom only). Preheat oven to 325°F.

    Sponge: in a medium bowl, whisk together flour, cocoa powder and baking powder. In the bowl of a stand mixer fitted with the paddle attachment beat butter and sugar at medium speed until light and fluffy. Add eggs, one at time, beating well after each addition. Mix in flour mixture. Stir in vanilla extract and sour cream.  Spoon cake mixture into prepared pan and even the surface. Bake for 25-35 minutes (until a wooden pick inserted in center comes out clean). Cool in pan for 1 hour then transfer into a wire rack and cool completely.  

    Make panna cotta: place the gelatine powder in a small bowl and pour over the lime juice. Let it stand for 5 minutes until is solid. Place the bowl in a double boiler or microwave and heat until gelatine is melted. In a small saucepan heat the cream with lime zest until hot (do not boil). Place the sugar in a heatproof bowl and pour over the cream. Mix until sugar is dissolved. Mix in liquid gelatine and mix until combined (you can slightly heat the mixture if needed). Mix in the Greek yogurt and beat together until smooth.  

    Remove the parchment paper from the sponge. Clean the springpan and grease and line sides only (important). Place the sponge back to the pan. Pour the panna cotta mixture over the sponge. Place the pan in a fridge for 4 hour at east (or overnight).

    On the next day remove the cake from the pan and discard the paper. Melt the chocolate in a double boiler or microwave. Place it in a piping bag and decorate the top of panna cotta. Sprinkle with chocolate drops or balls.


     

    Category: Layered.

    Tags:chocolate, lime, yoghurt.