Wednesday 23 July 2014

Key Lime Meringue Tart - Blog 1st anniversary 青柠蛋白霜塔 - 落格一周年 (中英食谱教程)

Today, my blog turns 1 year old. I started this blog with the encouragement of my friends to share my baking experiences and recipes. Though I started baking three years ago, I only started blogging two years later as I was hesitant to start one due to my busy schedule. Being a stay home mum without any helper, my daily schedule is packed with activities like household chores, preparing meals, coaching kids, kids enrichment classes etc. I have to multi-task and run around fast to complete as many tasks as I can. (that has helped to keep me slim as well..haha! ) Thus, I can't bake as often as I would love to but am contented with the limited time I have and try to bake at least once a week.   

Since I started blogging, I have been sacrificing my rest and bedtime and how I wish there are more than 24 hours a day! Nonetheless, through blogging, I am happy to have made many friends of similar interest and build friendships among some blogger friends and appreciate their little notes and encouragements. I am also encouraged by the likes and kind comments given by my facebook friends and fans who have kept me going strong. Thank you everyone who has given me such great support thus far. Truly I am very thankful to God who has seen me through this baking journey and blessed me with many opportunities and even fulfilled a dream recently which was to conduct my first baking class 3 weeks ago. :)

Here's sharing a delicious tart which I have baked to celebrate my blog's first anniversary, hope you'll like it! 

Key Lime Meringue Tart 青柠蛋白霜塔
(recipe adapted and modified from The Williams-Sonoma Baking Book)

Ingredients 食材:

Ingredients for Basic Tart Dough: (makes one 8 inch round tart) 
1 egg yolk 
1.5 tbsp ice water
1 tsp pure vanilla extract 
160g plain flour 
50g sugar 
1/8 tsp salt  
100g cold unsalted butter, cut into cubes  

1粒 蛋黄 
1.5大匙 冰水
1茶匙 纯香草精 
160克 普通面粉 
50克 糖 
1/8茶匙 盐 
100克 无盐牛油,切成小方块状 

Ingredients for the Filling:
200ml condensed milk
1 tsp finely grated key lime zest
70ml fresh key lime juice, strained
3 egg yolks 

200毫升 炼奶 
1茶匙 磨细的青柠皮 
70毫升 青柠汁,过滤
3粒 蛋黄

Ingredients for the Meringue: 
2 egg whites
1/8 cream of tartar
50g sugar

1/8茶匙 塔塔粉 
50克 糖

Directions 方法: 

Methods of preparing the tart base 制作塔皮:
1. In a small bowl, stir together the egg yolk, water and vanilla. Set aside. In a large bowl, stir together the flour, sugar and salt. Using a pastry cutter, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and mix with a fork just until the dough pulls together. 

2. To roll out the dough, on a lightly floured board, flatten the disk with 6 to 8 gentle taps of the rolling pin. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out until the dough is about 3mm thick. Transfer the rolled-out pastry to a greased pie dish. Pat the pastry in around the edges to fit the 8 inch tart pan. Poke holes gently at the base of the tart, be careful not to poke through.  

2。桌上撒些面粉,将面团擀成圆形片状,约3mm厚。将塔皮铺在八寸塔盘上,用手仔细将塔皮粘紧塔盘。用叉子轻轻在塔皮上平均扎一些气孔, 小心别扎穿。

3.  Line with baking paper and cover the bottom of the shell with pie weights, raw rice grains or beans on top of the baking paper. The weights help prevent the pastry from shrinking during baking. 
Place at bottom rack and bake at preheated oven 190 degree Celcius for 15 minutes, remove the weights and baking paper and continue to bake 5~10 minutes or until golden. ( For my brandt oven, I used the pulse bottom element function and bake at 170 degrees celcius) 
3。铺上烤纸,放上压塔石,生米或红豆等壳物,烘烤过程塔皮才会平整。 放入已预热至190摄氏度之烤箱底层烘烤15分钟,将表面压物和烤纸取出,再放回烤箱烘烤5~10分钟或表面呈现金黄色即可。 

Notes/Tips 小笔记/提示: 
1. After cutting the butter into cubes, I put back to freezer to harden it before using. 

2. The tart dough may be made ahead and frozen for up to 1 month.

3. Fully baking or partially baking a crust (also known as blind baking) before adding the filling can prevent a soggy crust.

4. Amount of sugar and condensed milk have been reduced greatly to suit my palate. 

Methods for the tart filling 制作塔馅:
In a bowl, whisk together the condensed milk, lime zest, lime juice and egg yolks until well combined. Pour into the hot partially baked tart shell. Place the tart shell on a baking sheet. Bake until the edges of the filling are beginning to puff, 15~20 minutes. Transfer to a wire wrack and let cool completely. 

Methods for the meringue topping 制作蛋白霜:
1. In a clean bowl, use an electric mixer on low speed, beat together the egg whites and cream of tartar until foamy. Increase the speed to high and beat just until the whites form soft peaks. Beat in the sugar 1 tablespoon at a time and continue beating until the whites are stiff and glossy. 
1,在一个干净的碗中,用电动搅拌器以低速搅打蛋白和塔塔粉,直到泡沫状。调高速度,打到软性发泡时,分几次加入糖,并继续打成尾端微微挺立的蛋白霜- 干性发泡。 

2. With a pastry bag and pastry star tip, pipe rosettes over the filling, make sure it touches the crust all around the edge. Shift the rack to the upper 2nd of the oven. Bake until the tips of the peaks are a light golden brown. (For my brandt oven, I used the high grill function and bake for 1 to 2 minutes) Transfer to a wire rack and let stand until the meringue is cool, at least 30 minutes, then refrigerate until cold and completely set, 1-2 hours. Cut into wedges and serve.

Note 笔记: 
This meringue contains egg whites that are only partially cooked. Thus it is best served the day it is made. 

The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result.  食谱里的烘烤温度和时间只是供参考,每一架烤炉的恒温器都不同,请自己调适。不同品牌的材料有不同的复合材料,所以最终成品有可能稍有不同。

This post is linked to the event Cook Your Books #14 organised by Joyce of Kitchen Flavours.

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link to the relevant post here. Thank you.”

© Copyright 2014


向日葵葵 ~ Sunflower Grace said...

This is one scrumptious looking tart.

Hippomama Lai said...

Congrats on your 1st anniversary! This is so delicious! May I know where did you get your lime from? I didn't see them in NTUC near my area! Been looking for it. :)

Little blue said...


Victoria Bakes said...

I so feel for you as I read your post Cheryl... We started our blog about the same time.. Well I started earlier, but only open to public in April last year so I know you have truly put in effort because of your popularity.. And truly, the baking blogosphere support had been important.. Thanks for your support and you can be assured you will always have mine :) happy anniversary tai tai ! I await for a tart from u when I return ;)

Unknown said...

hi Cheryl, I have a question not related to baking. Would like to know if extra virgin olive oil suitable for stir fry dishes such as vegetables, chicken etc, baking cakes and bread?

LY said...

Congratulations to your blog's 1st birthday! Time really flies.
This is one yummy tart I would love to sink my teeth into! :)

kitchen flavours said...

Hi Cheryl
Congratulations on your Blog's 1st Anniversary!
Lovely key lime meringue tart! Looks really delicious!
Thank you for linking with CYB! Hope to see you again in CYB!
That is a cool giveaway, will be hoping to your facebook now!

Baking Taitai said...

Hi Flossolis, thank you for your kind words.

Baking Taitai said...

Hi Hippomama, thanks for your well wishes. I got my key limes from NTUC Finest@ Bukit Timah.

Baking Taitai said...

谢谢小厨的祝福! 来,咱们干杯,一起吃塔! :)

Baking Taitai said...

Vic, thanks for your encouragement and assurance. Sure, no problem! I can't wait to bake together with you when you return!

Baking Taitai said...

Hi Amanda, yes you can use it to stir fry your dishes but do it at low temperature as it has a low smoke point. I have used it to cook paella. As for baking, it depends on the recipe. As olive oil is a strong flavoured oil, it may not compliment with other ingredients in certain bakes. I used olive oil when baking focaccia and herb breads.

Baking Taitai said...

Thanks sis! This tart is refreshing and I love its tangy taste, do try it!

Baking Taitai said...

Hi Joyce, thank you for your well wishes and kind words. I wish I had known about CYB earlier but it's never too late to link up! Thanks for hosting this event too! :)

Karen Luvswesavory said...

Hi Cheryl, congrats and happy blog's 1st anniversary to you! Glad to know you in my baking journey. Thanks for sharing your delicious bakes, tips and encouragements ^-^!
This key lime meringue lovely :D

Zoe said...

Hi Cheryl,

Happy 1st blog anniversary! I'm surprised that you have been blogging for only a year because I thought you are very experienced with your baking and social networking :p Nice lime meringue tart for your celebration!

I have entered myself for the giveaway and hopefully, I can win this scale for my auntie living in Singapore. Please do not reject my entry :p


ann low said...

Happy Blogging Anniversary, Cheryl! Thank you for sharing all your lovely recipes and hope many more to come :)

MiMi Bakery House said...

Happy 1st BlogAnniversary Cheryl... Lovely Key Lime Meringue Tart.. I loved a sliced of them... ^^
Me too joined the giveaway...

Noob Cook said...

Congratulations and happy bloggoversary! Look forward to more delectable eats from you.

Baking Taitai said...

Hi Karen, thanks for your well wishes and encouragement. Happy to know you too!

Baking Taitai said...

Thanks Zoe for the well wishes! Sure, you are most welcome to join in the giveaway! Good luck!

Baking Taitai said...

Thank you Ann for the well wishes, love your blog and learning from you!

Baking Taitai said...

Thank you Charmaine for your well wishes, good luck for the giveaway! :)

Baking Taitai said...

Thank you Wiffy for your well wishes, hope your wrist is feeling much better now.

Susanne Ng said...

Congrats on your blog's first anniversary! It's really amazing you have only been blogging for a year! Really lovely effort seeing all the pictures put in. Jia you and thanks for sharing the very lovely meringue pie!

irene myme said...


Baking Taitai said...

Hi Susanne, thank you for your well wishes and appreciate your great encouragement! Have a lovely long weekend with the family.

Baking Taitai said...

Irene, 谢谢你的祝福和鼓励,也很感恩认识了你和许多热爱烘焙的朋友们,大家一起学习一起分享!

咩咩 said...


Unknown said...

pastry is tough to make in our climate but you managed to ace it.. kudos

Baking Taitai said...


Baking Taitai said...

Hi Fonteyn, thanks for your kind words. :)

athena_yin2002 said...

Hi, will it be alright if I substitute key lime with normal lime?

Baking Taitai said...

Hi Athena, imo lemon would be a better substitute. Normal lime is not as light and fragrance like the key lime.