I suppose I imagined a garden blanketed in the most luscious green, the kind that glimmers in the sunset-tinted evening light as a sporadic breeze brushes gently over the leaves, causing them to give ever so slightly. Over the layer of greenery the sky infinitely stretches on and on without an end in sight, the cloudless canvas only interrupted briefly at times by flocks of birds passing through with such haste it’s almost as if they knew that the peace shall not be disrupted. All is still and all is calm. It’s like an illusion – I guess it is an illusion – but so heartbreakingly real at the same time. It’s a dream you never want to wake up from. If only…
Lime, Mint, White Chocolate & Blueberry tart
makes a 26cm x 10cm rectangular tart
For the crust:
102 grams all-purpose flour
30 grams icing sugar
pinch of salt
64 grams unsalted butter, cubed
1/2 large egg yolk
For the almond cream:
40 grams unsalted butter, at room temperature
40 grams sugar
40 grams finely ground almonds
1/2 large egg
pinch of salt
For the white chocolate ganache:
150 grams white chocolate, chopped
60 ml heavy cream
30 ml lime juice
zest of 1 lime
6 to 8 fresh mint leaves, finely chopped
For decoration:
blueberries
lime zest
mint leaves
Make the tart dough: Place the flour, icing sugar and salt in the bowl of a food processor and pulse to mix. Add the cubes of butter and pulse until the mixture is crumbly and sandy. Add the egg yolk and pulse until the mixture comes together as a dough.
Flatten the dough on a sheet of parchment paper and place another sheet on top. Roughly roll the dough out into a flat even sheet. Refrigerate for at least an hour.
Prepare a 26cm x 10cm rectangular tart pan. Retrieve dough from fridge and roll it out until thin and wide enough to accommodate the size of the tart pan. Transfer the dough to the pan, prick the crust with a fork and return to the fridge while you make the almond cream.
Make the almond cream: Beat the butter and sugar until light and fluffy. Beat in the ground almonds. Stir in the egg and salt. Scrape the almond cream into the crust and bake at 180C for 25 to 30 minutes or until lightly golden brown. Cool to room temperature.
Make the white chocolate ganache: Heat the white chocolate in a microwave until just melted. Bring the cream and lime juice to a simmer in a saucepan. Pour over the white chocolate and whisk until homogenous. If the mixture splits, keep whisking and it’ll come back together. Add in the lime zest and chopped mint leaves and stir until evenly distributed.
Evenly pour the ganache on top of the almond cream. Refrigerate until set.
Decorate the tart: Arrange the blueberries and mint leaves on the surface of the tart. Grate as much lime over the tart as you want.
wild reverie 