Mojito - cream

Mojito - cream

By
From
Rainbow Tarts
Photographer
Emilie Guelpa

Base

Ingredients

Quantity Ingredient
50g unsalted butter
70g flour
70g sugar

Colour topping

Quantity Ingredient
250ml chilled cream
1 1/2 tablespoons icing sugar
pepppermint essence
mint, to decorate

White topping

Quantity Ingredient
2 limes, finely grated zest and juice
1 tablespoon icing sugar
150ml chilled cream

Method

  1. Preheat oven to 180°C. Line a tray with baking paper.
  2. To make the crumble base, combine the butter, flour and sugar, and coarsely mix with your hands to make a crumble. Spread the crumble onto the prepared tray and bake for 15 minutes, or until browned.
  3. To make the colour topping, beat the cream using an electric mixer until firm peaks form. Add the sugar and mint essence, and mix until well incorporated. Transfer to a piping bag and refrigerate until needed.
  4. To make the white topping, heat the lime juice and sugar with 10 ml water in a saucepan over medium–high heat. Bring to the boil and simmer for about 5 minutes, or until the liquid has reduced to a syrup. Set aside to cool. Beat the cream using an electric mixer until firm peaks form. Add the lime syrup and mix until the syrup is well incorporated.
  5. On serving plates, form the crumble into two 11 cm × 14 cm rectangles. Pipe the lime mixture onto the upper part of the rectangle, and spread the cream onto the lower part. Sprinkle with the lime zest and mint, and serve.
Tags:
Rainbow
Tarts
Emilie
Guelpa
tart
colours
beautiful
Griottes
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