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easy &quick

Key Lime Tart with Rum Cream

QimiQ Benefits

  • 100% natural, contains no preservatives, additives or emulsifiers
  • Can easily be pre-prepared
  • Acid and alcohol stable
  • Foolproof real cream product, cannot be over whipped
  • Deep freeze stable
  • Creamy indulgent taste with less fat
  • Portioning directly from the iSi bottle as show effect

Minutes

15

Difficulty

easy

Key Lime Tart with Rum Cream
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Ingredients

For 4 Tart(s), Ø 10 cm

  • 270g

    QimiQ Classic, unchilled

  • 20g

    Sugar

  • 100g

    Condensed milk, sugared <1% fat

  • 100g

    Nellie & Joe’s Key Lime Juice

  • 10

    Lime zest, freshly grated

  • 4

    Pre-baked sweet tart shell(s) Ø 4 inches

  • For the rum whipped cream

  • 200g

    White Rum

  • 50g

    Plain yogurt

  • 100g

    QimiQ Whip Pastry Cream

  • 125g

    Sugar

  • 75g

    Half and half cream

  • 20g

    Lemon juice

Preparation

  1. Whisk QimiQ Classic smooth. Add the sugar, condensed milk, lime juice, lime zest and mix well.
  2. Pour into tart shells and cool 2 hours or until set.
  3. For the rum whipped cream: Put all ingredients into a container and pulse with immersion blender until smooth.
  4. Pour into a 1 l iSi bottle, screw in one charger, shake well and chill.
Some doughy looking food

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