First time baked it in the evening just to try a new recipe. And of course, the first piece I tried from a practical, not managed and meringue to cool)) my Husband was thrilled, and I honestly was exactly - well, delicious, neobio, just kilometrico, minty aftertaste, but not Ah! Removed overnight in the refrigerator. And in the morning, a mouthful of the first bite, I realized that to serve the tart is best on the second day! Swiss meringue will not dry, does not leak, it remains a texture of just whipped cream and "takes over" from the lime layer all the bright flavor notes! Basis you can bake any cookie dough in your favorite recipe Or use my recipe. In this embodiment, the dough-based "Sand Truffle" http://www.povarenok .ru/recipes/show/65 879/

For the ganache: melt the chocolate in a water bath. Heat the cream almost to the boil, pour onto the melted chocolate.

Let stand for a minute, stir with a whisk until a smooth ganache. Add room temperature butter and ginger juice, stir.

Pour into the cooled bread, flatten, put into the refrigerator.

In cream (approximately 100-110 g) put mint, flatten with a spoon, bring to boil, remove from heat. To wrap, keep it for 20 min. mint squeeze the cream strain and measure out 80 g.

Cast half of the lime juice, put in a water bath, and dissolve in it gelatin

Lime mix (no gelatin) juice of finely grated zest, sugar, mint cream and eggs.

Cook over medium heat, stirring constantly, until lightly thickened. Remove from heat, add pre-soaked and squeezed out gelatine, to break the immersion blender.

To give a little to cool and pour on top of hardened ganache. Put into the refrigerator.

For the meringue: mix the whites with the powder and heat in a water bath, continuously stirring to 50-60 degrees. Remove from heat, immediately start whisking at high speed. After a few minutes add the rum and continue to beat until cool.

Transfer to a piping bag and decorate on top of tart frozen Kurd.

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