Milk chocolate, ginger & lime pie
03 November 2021
For 6 to 8 servings :
Almond dough :
1 egg (50g)60g butter
90g powdered sugar
30g almond powder
160g flour
50g cornstarch
Zest of half a lime
Mix the butter with the powdered sugar, the zests and the almond powder.
When the mixture is homogeneous, add the egg and then the flour and cornstarch.
Mix quickly to obtain a homogeneous ball, then wrap the dough and put it in the refrigerator for at least 1 hour.
Then, roll out the dough to a thickness of 2 to 3 mm, put it in your circle, then put it in the refrigerator for at least 2 hours (or in the freezer for 30 minutes).
Then bake the pie dough at 170°C for about 20 minutes (the pastry should be golden brown), then let it cool.
Milk chocolate, ginger and lime ganache :
360g of milk chocolate with a minimum of 40% cocoa
165g full cream
9g fresh ginger
Zest of a lime
Melt the chocolate.
Heat the cream with the finely chopped ginger, then pour it over the chocolate, stirring after each addition.
Add the lime zest (setting aside some for decoration) and then blend the ganache in a hand blender.
Pour it immediately into the cooled tart shell, then let it crystallize (if possible at room temperature, otherwise remember to take it out of the fridge at least 45 minutes before eating, the tart will taste much better when it is not cold).
When the ganache has crystallized, add some zests and enjoy!
You may like