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Ginger and lime marshmallow cloud tarts recipe for Spring and the April cake collection
LILI'S CAKES20Ingredients
75Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 225 grams buckwheat flour (or half buckwheat flour and half plain flour for a lighter pastry)
- 1 tsp. ground ginger (or 1 and 1/2 teaspoons)
- 1 pinch salt
- 1 tsp. stevia (or 45g icing sugar)
- 135 grams unsalted butter (cold and cut into small pieces)
- 45 grams egg yolks
- 1 Tbsp. ice cold water
- 100 mL juice (/g freshly-squeezed, lime, about 3 or 4 limes)
- 6 grams mint leaves
- 2 juice
- 3 limes (half in the juice, half to sprinkle on top)
- 200 grams sweetened condensed milk (skimmed is possible, it just won’t be so thick)
- 45 grams egg yolks (about 2 and 1/4 yolks from medium-large eggs)
- 150 mL whipping cream (/g 35% cold, or double cream)
- 3 Tbsp. crystallised ginger (pieces of chopped, or stem ginger drained of syrup, use either or a combination)
- 24 marshmallows (fluffy white, about 2 or 3 for each tart, cut in half horizontally and some cut again vertically)
- 12 kumquats (candied, about 1 to 2 per tart and thinly sliced)
- lime zest
- mint
- 8 violet (flowers from a sage plant, remove the pollen stems or another kind of edible flower)
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