Coconut Lime Tart - The Perfect Puree of Napa Valley
Lime Curd Ingredients: • 50 g. Meyers dark rum • 10 g. The Perfect Purée of Napa Valley Lime Zest, thawed • 1 gelatin sheet, bloomed in cold water and drained •
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Cooking tools:
- Stand mixer
- Immersion blender
- Blender
- Kitchen scale
- Candy thermometer
- Instant-read thermometer
- Kitchen torch
- Piping bag
- Rolling pin
- Silicone baking mat
- Cooling rack
- Offset spatula
- Candy mold
- Tart ring
- Saucepan
- Pot
- Whisk
- Mixing bowl
- Hotel pan
- Baking sheet
- Parchment paper
- Plastic wrap
- Chef's knife
- Spatula
- Oven
- Stove
- Refrigerator
- Freezer
Ingredients
- 50 g. Meyers dark rum
- 10 g. The Perfect Purée of Napa Valley Lime Zest, thawed
- 1 gelatin sheet, bloomed in cold water and drained
- 125 g. lime juice
- 125 g. granulated sugar
- 125 g. egg yolk
- 125 g. cold butter, cubed
- 30 g. Meyers dark rum
- 225 g. The Perfect Puree of Napa Valley Coconut Puree, thawed
- 25 g. glucose
- 25 g. invert sugar
- 185 g. white chocolate, melted
- 460 g. cold heavy cream
- 450 g. All-Purpose Flour
- 9 g. salt
- 106 g. granulated sugar
- 450 g. cold butter, cubed
- 2 eggs
- 30 g. The Perfect Purée of Napa Valley Lime Zest, thawed
- 170 g. sugar
- 170 g. buttermilk
- 30 g. heavy cream
- 60 g. melted butter
- 30 g. All-Purpose flour
- 15 g. vanilla paste
- 390 g. water
- 600 g. granulated sugar
- 600 g. glucose
- 430 g. sweetened condensed milk
- 54 g. gelatin sheets (weighed, not counted)
- 650 g. white chocolate
- Lime green food coloring
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