January 11, 2009


I made this yesterday.

While at T&T in the city the other day we happened across kaffir lime leaves. Though commonly used in savory cooking, I, inspired by the wonderful fragrance, wanted to make it into a dessert. So I made a kaffir lime leave sorbet. To accompany it, rum and coconut. A sweet rum tart. A coconut tuile. A spicy candied pecan. And candied lime leaves.

The kaffir lime is native to Indonesia and Malaysia and is grown on a thorny bush. Unlike a regular lime these leaves are very sweet and can be eaten, though they are commonly used for flavour. The kaffir lime leaf has a very unique citrusy-floral flavour that can not be substituted.

I couldn't find a recipe I wanted to use so I made my own. It needs work, but the basics are there. There are two types of custards stovetop and baked. I wanted a combination of the two and I also wanted a mixture that did not have a starch in it.

In my recipe I used 1 c. of liquid to 2 egg yolks and 3 T. of sugar.
The minimum ratio which will produce a properly thickened custard is 1 c. of liquid to 1 egg plus 2 T. of sugar.
Increased sugar lengthens cooking time and makes result less firm.
Increased egg yolks shortens cooking time and make results more firm.
Two egg yolks can be used in place of one whole egg.

Rum tart

1 1/4 c. AP flour
1/2 c. icing sugar
1/4 t. salt
1/2 c. cold butter, cut in 3/4-inch pieces
2 lrg egg yolks
1 T. heavy cream

1/2 c. cream
1/2 c. milk
2 egg yolks
3 T. sugar
1/4 fresh nutmeg
2 T. dark rum

In food processor combine flour, icing sugar and salt. Pulse 1 or 2 times to mix. Add butter pieces and pulse 7-8 times until mixture forms coarse crumbs. In small bowl lightly beat egg yolks with a fork, then stir in cream until blended. With motor running, add the egg mixture and process just until the dough begins to come together, but does not form a ball.

On a work surface, shape dough into flat disk. Wrap in plastic and refrigerate until firm, at least 45 minutes or up to overnight.

Roll out crust into 4-inch tart shells and par bake in 350ºf oven for 10 minutes.

Heat cream and milk in saucepan until hot but not boiling. Meanwhile mix together egg yolks and sugar. Temper in hot milk. Pour mixture into saucepan and heat stirring constantly over medium heat until mixture coats back of a wooden spoon. Take pan off heat and mix in rum.

Pour mixture into shells and bake in 325
ºf oven until centers are set. About 25-30 minutes.

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