LIME, MINT AND RUM TARTS
These small tarts, inspired by a mojito, are the perfect celebratory end to a meal: refreshing, light and boozy. If you don't have a spice grinder, finely chop the mint for the final step of the curd and then crush it in a pestle and mortar with the rum before adding to the curd. The aim is for the mixture to be as fine as possible, almost like a paste or like pesto, so that it's fine enough to turn the curd slightly greener, rather than just fleck it with mint. A touch of parsley makes the green even more vibrant. If you want to work ahead, you can make the pastry dough a day in advance. The curd will keep in the fridge for up to a week; the vibrancy of the mint will fade a little, but it will still be fine. Bake the pastry on the day you are serving, though, and serve as soon as possible after the rum is poured over the tart.
Provided by Yotam Ottolenghi
Categories pastries, pies and tarts, dessert
Time 1h
Yield 12 tarts
Number Of Ingredients 15
Steps:
- Make the pastry: Place flour, butter, sugar and salt in the bowl of a food processor. Pulse a few times, until mixture is the consistency of fine bread crumbs, then, with the machine on, slowly add vinegar and ice water. Process for a few seconds, until pastry starts to come together, then dump the dough onto a clean surface. (It will be very sandy.) Gather and pat the dough into a disc that is roughly 1 inch/3 centimeters thick. Wrap in plastic wrap and refrigerate for 1 hour, or overnight.
- While the pastry chills, make the curd. First, make the lime syrup: Bring lime juice and granulated or superfine sugar to a boil in a medium saucepan over high heat. Cook for 1 to 2 minutes, swirling frequently, until sugar has melted, and then boil for another minute. Remove from heat, add lime zest, along with a generous 1/3 cup/10 grams mint leaves, and set aside for 10 minutes to infuse.
- While the syrup cools, make the herb paste: Pour 2 tablespoons rum into a spice grinder with the parsley and remaining scant 2/3 cup/15 grams of the mint. Pulse for about 10 seconds, until a paste forms, scraping down the sides of the work bowl and pulsing and/or shaking the machine again, if necessary. Set aside. (Alternately, you can whirl the herbs in a small food processor until chopped and then reduce the mixture to a paste in a mortar and pestle. Or, finely chop the herbs on a cutting board and, adding a small amount of rum at a time, work the mixture into a paste with the edge of a large knife.)
- Strain lime syrup into a large heatproof bowl; squeeze the leaves and zest to extract as much flavor as possible and then discard. In a separate large bowl, whisk together 2 whole eggs, 5 yolks and the cornstarch until no lumps remain, and then stir into the cooled lime syrup.
- Add scant 1 inch/2 centimeters water to a medium saucepan, bring to a simmer over high heat and reduce the heat to medium. Place the bowl of eggs and syrup over the pan of gently simmering water and whisk continuously for 6 to 8 minutes, or until you have a thick, mousselike curd. Add butter and stir for an additional minute, or just until butter has melted, then remove from heat and set the curd aside to cool for about 10 minutes. Stir reserved herb paste into the curd, cover the surface directly with plastic wrap and refrigerate for at least 1 hour, until completely cool.
- On a lightly floured work surface, tap the chilled pastry all over with a rolling pin to soften slightly before rolling out until 1/16 inch/1 to 2 millimeters thick, using additional flour sparingly to prevent the dough from sticking. (The dough should be about 1 foot/30 centimeters in diameter.) Using a 3 1/2- to 4-inch/9- or 10-centimeter round cookie cutter, cut out 8 circles and gently ease these into the cups of a muffin tin. (If you use a 4-inch cookie cutter, you'll need to roll the dough very thin.) Press down to fill the cups and press the sides so that the pastry rises to the rim of the cup; doing this will help you fill the tarts generously. Re-roll the remaining pastry to form 4 more circles and transfer to the muffin tin. Chill for at least 1 hour or overnight.
- Heat oven to 350 degrees Fahrenheit/180 degrees Celsius. Blind-bake the pastry: Line the pastry shells with either paper muffin liners or squares of parchment paper. Fill with pie weights, rice or dried beans and then bake for 18 minutes, or until the pastry shells are a light golden brown around the edges and inside. Remove the parchment paper liners and weights and return the pastry to the oven for another 6 to 7 minutes, until dark golden brown. Quickly and carefully remove the shells from the muffin tin and set aside to cool completely on a wire rack.
- To serve the tarts: Spoon 2 to 3 tablespoons (about 40 grams) of the curd into each tart shell, or enough curd to fill the shell up to the rim. Smooth the surface of the curd with the back of a knife. Sprinkle the center of each tart with a pinch of Demerara sugar and then arrange the small mint leaves or shredded mint on top. Finally, drizzle each tart with few drops of the remaining tablespoon of rum.
Nutrition Facts : @context http, Calories 736, UnsaturatedFat 16 grams, Carbohydrate 75 grams, Fat 45 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 26 grams, Sodium 199 milligrams, Sugar 42 grams, TransFat 1 gram
MOJITO CAKE
Turn your favourite cocktail into a dessert with this mojito cake made with a lime, mint and white rum syrup and lime buttercream. It's a perfect party cake
Provided by Esther Clark
Categories Afternoon tea, Dessert
Time 1h5m
Yield Serves 10-12
Number Of Ingredients 15
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter and line two loose-bottomed 20cm round cake tins.
- Put the butter and sugar in a large mixing bowl. Beat for 5 mins with an electric whisk until pale and fluffy. Whisk in the eggs one at a time, then fold through the flour, grated lime zest and yogurt. Divide the batter between the prepared tins and bake in the centre of the oven for 25-30 mins, or until a skewer inserted in the middle comes out clean. Leave in the tins for a min, then turn out onto wire racks.
- To make the syrup, put half the lime juice and all the sugar and mint leaves into a saucepan and bring to a simmer, adding 1 tbsp water if needed to dissolve the sugar. Gently bubble for 7-10 mins, or until syrupy. Remove from the heat and stir through the rum and remaining lime juice. Leave to infuse for 10 mins, then strain into a bowl.
- Prick the warm cakes all over with a cocktail stick and pour over the syrup. Leave to cool completely.
- To make the buttercream, put the butter, icing sugar and lime zest in a bowl and beat with an electric whisk for 5 mins until light and fluffy. Beat in the cream cheese until just combined, being careful not to overbeat.
- Put one of the syrup-soaked sponges on a large serving plate and spoon over one-third of the buttercream, spreading it over with a palette knife. Top with the other sponge and spread the remaining icing over the top and sides of the cake. Decorate with the lime wedges, lime zest and mint leaves. Will keep in the fridge for up to three days.
Nutrition Facts : Calories 609 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 61 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
MOJITO (CUBAN MINT AND RUM COCKTAIL)
Make and share this Mojito (Cuban Mint and Rum Cocktail) recipe from Food.com.
Provided by Julesong
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Fill a glass 1/3 full with crushed ice, and place mint leaves and sugar syrup on top.
- Using a muddle stick or wooden pestle, mash them together for about 20 seconds.
- Add the rum and club soda and lime juice and stir well.
- Garnish with mint sprig, serve, and enjoy!
- *To make sugar syrup, dissolve 1 part sugar into 1 part hot water and boil until thickened.
Nutrition Facts : Calories 107.9, Sodium 13.8, Carbohydrate 3.9, Fiber 0.2, Sugar 0.8, Protein 0.2
THE REAL MOJITO
This is an authentic recipe for mojito. I sized the recipe for one serving, but you can adjust it accordingly and make a pitcher full. It's a very refreshing drink for hot summer days. Be careful when drinking it, however. If you make a pitcher you might be tempted to drink the whole thing yourself, and you just might find yourself talking Spanish in no time! Tonic water can be substituted instead of the soda water but the taste is different and somewhat bitter.
Provided by Brandy
Categories World Cuisine Recipes Latin American Caribbean
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.
Nutrition Facts : Calories 193.1 calories, Carbohydrate 25 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 10.7 mg, Sugar 25 g
More about "lime mint and rum tarts food"
MOJITO TART - EATS BY THE BEACH AN ELEGANT DESSERT: …
From eatsbythebeach.com
Reviews 1Estimated Reading Time 4 mins
- In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined.
- Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture.
3 EASY RUM COCKTAILS MADE WITH RUM, LIME JUICE, AND …
From bonappetit.com
POMEGRANATE MOJITO - AVERIE COOKS
From averiecooks.com
KEY LIME RUM TART – LEITE'S CULINARIA
From leitesculinaria.com
5/5 (1)Total Time 7 hrs 30 minsCategory DessertCalories 295 per serving
MOJITO TART {WITH HOMEMADE LIME CURD} - GIRL RAISED IN THE SOUTH
From girlraisedinthesouth.com
18 CLASSIC LIME COCKTAILS FOR SPRING - INSANELY GOOD
From insanelygoodrecipes.com
HOW MANY LIMES ARE IN A MINT AND RUM TART? - FOOD05.COM
From food05.com
10 BEST RUM DRINKS WITH MINT RECIPES | YUMMLY
From yummly.com
LEMON MINT TARTS | CANADIAN LIVING
From canadianliving.com
RUM TART RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
VODKA MINT LEMONADE OR LIMEADE - LAYLITA'S RECIPES
From laylita.com
LIME, MINT AND RUM TARTS RECIPE - NYT COOKING
From cooking.nytimes.cf
10 CLASSIC LIME COCKTAILS – A COUPLE COOKS
From acouplecooks.com
LIME, MINT AND RUM TARTS RECIPE | RECIPE | FOOD, RECIPES, …
From pinterest.com
LIME, MINT AND RUM TARTS RECIPE | RECIPE | FOOD, RECIPES, …
From pinterest.co.uk
LIME, MINT AND RUM TARTS RECIPE | RECIPE | FOOD, RECIPES, …
From pinterest.ca
SWEET AND CREAMY COCONUT MOJITO RECIPE | JULIE BLANNER
From julieblanner.com
23 RUM DRINKS TO GET YOU IN A SUMMER MOOD | EPICURIOUS
From epicurious.com
THE FORCE IS STRONG WITH THESE MAY THE FOURTH COCKTAILS
From foodsided.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love