酸柑蛋白挞KEY LIME TART

酸柑奶油酱做法How to make key lime curd: 把明胶粉和水浸泡两分钟。Soak gelatin powder with water until bloom.

在碗里，将酸柑汁、蛋黄、全蛋和细砂糖搅拌均匀，用隔水加温将混合物加温到85℃。In a bowl, mix well lime juice, egg yolk, whole egg, and caster sugar then bring it to boil under bain marie until 85℃.

加入泡好了的明胶倒入搅拌均匀。Then add in soaked gelatin and stir well.

随后加入牛油搅拌均匀，备用。Lastly add in butter. Stir well put aside and ready to use.

挞皮做法How to make tart shell: 把糖粉和牛油打成滑面。 Cream icing sugar and butter until smooth.

然后加入全蛋和香草膏搅拌均匀。Then add in whole eggs and vanilla paste then mix well.

最后加入面粉、盐、卡斯达粉和奶粉搅拌成面团。Lastly add in flour, salt, custard powder and milk powder, mix well and form into a dough.

将面团放入冷藏至少30分钟才拿来用。Rest the dough in the fridge about 30 minutes before use.

将面团压进蛋挞模里，放入烤箱烤170℃，20分钟。Place the dough into medium egg tart mould then bake it at 170℃ for about 20 minutes.

蛋白霜做法How to make meringue: 把蛋清和砂糖搅拌均匀再用隔水加温，加温到70℃。Mix well egg white and caster sugar then heat up under bain marie into 70℃.

当温度到达了70℃，用打蛋器将混合物打发和冷却。When the mixture reach 70℃, whip up the mixture until fluffy and cold down.

组装Assemble: 将挞皮挤上酸柑奶油酱，放入冷藏凝固。Fill the tart shell with key lime curd then let it set in the chiller.

在奶油酱上挤上蛋白霜。Pipe some meringue on top of the key lime curd.

用火枪将蛋白霜烧成金黄色，再用酸柑皮做点缀即可。Use torch to burn the meringue until golden brown then garnish it with lime zest. Its reade to serve.