Key Lime Pavlova Pie
Preparation time: 15 minutes
Cooking time: 25 minutes
- 2x 125g/4ozs Biscoff cookies
- 100g/3.5ozs. butter, melted
- 3 egg yolks
- 395g/14fl ozs. tin sweetened condensed milk
- 100ml/3.5 fl ozs. key lime juice*
- 2 egg whites
- Pinch of cream of tartar
- 1/2 cup caster sugar
- 250ml/8.83fl ozs. cream (optional)
- 1 bunch mint leaves
*Key lime juice is a difficult to find in Australia. You can substitute with Tahitian or Persian limes but these are sweeter than key limes. I found Biscoff cookies at my local supermarket but you can use your favourite biscuit for your base too. Graham Cracker cookies are the traditional base.
Step 1 - Preheat oven to 160C/320F. Process the cookies until very fine in texture, like sand. Add the butter and mix to combine. Press into prepared tins (you can use one large 20m/8inch tart tin, or several medium ones or very small canape sized tart tins. Bake for 10 minutes and then remove to cool.
Step 2 - In an electric mixer fitted with a whisk attachment whisk the eggs for a minute, then add the sweetened condensed milk and the lime juice and whisk for 3-4 minutes. It will become thick in texture. Dollop it into the prepared tins and bake. For the canape and medium sized ones, bake for 15 minutes, bake a larger one for 20-25 minutes. Allow to cool completely (can be made the day before).
Step 3 - Now choose your own adventure. Do you want a meringue with a burnished effect or do you want to try something perhaps new but delicious?
3a) To make a meringue, whisk the egg whites and cream of tartar in a very clean bowl (make sure to make sure there is no fat or oil in the bowl) until soft peaks form. Add in the caster sugar gradually and whisk until very stiff and it doesn't move if you tip it upside down. Place in a piping bag and pipe on top of the tarts. Use a blow torch to caramelise the outer.
3b) To make a pavlova topping, whisk the eggs whites and cream of tartar in the same was as above adding the sugar until you get firm peaks. Then scoop it out into a large bowl. Using the same bowl and whisk (no need to clean it) whip the cream and then fold it into the meringue mixture. Pipe on top of the tarts. It's best not to torch this as it will collapse.