Big Sur Bakery Cookbook - Michelle Wojtowicz [22]
1 teaspoon kosher salt
½ teaspoon baking soda
1 teaspoon ground cinnamon
Prepare the meringue: Place the egg whites, sugar, and salt in a heatproof bowl (or double boiler). Place the bowl over a saucepan of barely simmering water, making sure the bowl does not touch the water. Whisk the mixture constantly until the sugar crystals have dissolved (check for sugar granules with your fingers). Remove the bowl from the heat, and whisk the whites with an electric mixer fitted with the wire whisk attachment on high speed until medium peaks form. Add the vanilla extract and whisk to combine.
Remove the tart from the freezer. Spread the meringue over the top of the tart, covering the filling but leaving the edges of the shell uncovered. (You may also pipe the meringue, using a pastry bag fitted with a decorating tip.) Place the tart in the oven and bake until the meringue has browned, 2 to 4 minutes. Refrigerate until ready to serve.
Remove the tart from the pan and transfer it to a platter. To serve, rinse a chef’s knife under hot running water, dry it with a kitchen towel, and cut the tart into slices, wiping the blade clean after each cut. Accompany each slice with a dollop of lime marmalade and a scoop of ginger ice cream.
Cream the butter, granulated sugar, brown sugar, and honey in an electric mixer fitted with the paddle attachment until light and fluffy. Add all the remaining ingredients and continue to mix until the dough comes together. Roll the dough out between two pieces of parchment paper until you have a rough ¼-inch-thick rectangle. Chill it in the refrigerator for at least 30 minutes or as long as three days.
Adjust the oven rack to the middle position and preheat the oven to 375ºF.
Peel back the top piece of parchment paper, leaving the one on the bottom, and place the dough on a cookie sheet. Bake it for 20 to 25 minutes, until brown. Let it cool to room temperature. Break the graham cracker into pieces. Put the pieces into a food processor and pulse until fine. Reserve 2 cups of the crumbs for the graham cracker crust. Store the leftovers in an airtight container and keep in the refrigerator for a later use.
Lime Marmalade
INGREDIENTS
10 Bearss limes, or 15 conventional limes
4 thumb-size pieces fresh ginger
1 cup freshly squeezed lime juice
2 cups sugar
Makes 2 ½ cups
Take 3 limes and halve them lengthwise. Place the halves, cut side down, on a cutting board and slice them into 1/8-inch-thick half-moons. Cut off both ends of the remaining fruit with a sharp knife. Place the limes on a cutting board, cut-end down, and following the curve of the fruit, shave off the rind from top to bottom with the knife, revealing the flesh of the citrus and leaving absolutely no pith. Cut each lime into quarters and cut away the core. Throw away the cores and the peels. Place the half-moon slices and the fruit segments in a stainless-steel pot, add 2 ½ cups water, and bring to a boil. Reduce the heat and simmer until the rinds of the half-moons are soft, about 10 minutes. Remove from the heat.
Peel the ginger with a vegetable peeler or a spoon, and place the pieces in a small pot. Add water to cover and bring to a boil. Strain, and rinse the ginger under cold water. Place the ginger in a blender, add the lime juice, and blend until the ginger is completely puréed. Add the ginger mixture to the cooked lime and mix to combine. Refrigerate overnight or until very cold.
Add the sugar to the lime mixture and bring it to a boil. Reduce the heat to a simmer and cook until the mixture registers 219ºF. To determine if the marmalade is done, spoon a dollop onto a chilled plate. If it doesn’t spread, it’s ready.
Ginger Ice Cream
INGREDIENTS
4 thumb-size pieces fresh ginger
2 cups whole milk
2 cups heavy cream
½ cup honey
2 cups sugar
12 egg yolks
Makes 6 cups
Peel the ginger with a vegetable peeler or a spoon, and cut it into slices. Place the slices in a saucepan, add just enough cold water to cover, and bring it to a boil. Strain, and rinse the ginger under cold running