Stawberry Jalapeno Lime Tart, Dairy and Gluten Free!
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 mini tarts
Ingredients
  • Jalapeno Simple Syrup/Candied Jalapenos:
  • 3 jalapenos
  • 1 cup sugar
  • 1 cup water
  • For the Crust:
  • 1 and ½ cups crushed Gluten Free Vanilla Wafers, you could sub GF graham crackers too.
  • 2 tbsp. sugar
  • 1 stick unsalted vegan butter melted (8 tbsp.)
  • For the Filling:
  • 16oz of fresh strawberries
  • 5 tbsp. of jalapeno simple syrup separated
  • Juice of 3 limes
  • 7 large egg yolks
  • 2 large eggs
  • 1 cup of sugar
  • 1 tsp. vanilla extract
  • 2 tbsp. vegan butter
  • 3 tbsp. canned coconut milk
  • zest from two limes
  • Strawberry Swiss Meringue:
  • 5 large egg whites
  • 1½ cups sugar
  • ½ tsp. of salt
  • 3 to 4 tbsp. freeze dried strawberries ground
Instructions
  1. Jalapeno Simple Syrup:
  2. Pre-heat the oven to 250 degrees and line a baking sheet with a silicone baking mat and set aside.
  3. Cut two of the jalapenos into chunks. Using a mandolin slice the third into thin rings.
  4. In a medium sauce pan combine the sugar and water over medium heat. Stir the sugar and water until the sugar has completely dissolved. Bring to a boil. Reduce heat to simmer add the jalapenos in and simmer for 15 minutes. Remove from heat. Using tongs, pull the rings you cut out and on to the baking sheet. Pop in the oven for 15 minutes. Using a fine mesh strainer, pour the rest of the syrup through strainer into a bowl. Allow to cool to room temp and transfer to jar. Remove candied jalapeno rings and allow to cool completely to room temp. Store in air-tight container at room temp for up to a week.
  5. The syrup can be made a couple weeks ahead stored in the fridge. (goes great in cocktails too!)
  6. For the Crust:
  7. I used straight sided small tart pans. Click the link to go to webrestaurantstore.com.
  8. Pre-heat the oven to 350 degrees. In a bowl of the a food processor fitted with an S-blade, grind about ¾ of the bag of wafers until it is a fine crumb.
  9. Melt the butter in the microwave in 30 second intervals until completely melted.
  10. Add the sugar and salt to the cookie crumbs and pulse a few times to combine.
  11. With the food processor running, slowly drizzle the melted butter in. Combine until fully incorporated and pulse a few times to ensure the butter is evenly distributed.
  12. Add the crumb mixture to the tart pans. Start with about three tablespoons and press down and up the sides. If you need more, add a little at a time. You don't want too thick, but also not too thin so they hold up. Press and make as even as possible.
  13. Place filled tart pans on baking sheet and bake for 8 to 12 minutes until the crust is slightly golden brown. Place on rack to cool. Once cooled carefully turn crusts out of tart shells by turning over and lightly tapping the bottoms. Set on a baking sheet and set aside.
  14. For the Filling:
  15. Pre-heat the oven to 375 degrees.
  16. Cut the green ends off of the strawberries and slice in half. Place sliced strawberries in a bowl, add the 2 tbsp. of jalapeno syrup and the sugar. Mix to combine and allow to sit at room temperature for about 10 to 15 minutes.
  17. Add the macerated strawberries to the container of a high-speed blender or food processor. Add the lime juice. Blend until a smooth puree is formed. Pour 1 cup of the strawberry puree into a measuring cup and set aside. Save left overs for margaritas!
  18. In a medium saucepan whisk together the sugar, eggs and yolks until fully combined. Add in the lime zest, strawberry puree and salt. Add vegan butter and cook over medium low heat whisking constantly until mixture thickens and registers 170 degrees.
  19. Pour through a fine mesh strainer into a bowl and stir in the coconut milk, vanilla extract and 2 tbsp. of jalapeno syrup . Place tart shells on a baking sheet. Pour filling into parbaked tart shell. Bake 10 to 12 minutes until filling is shiny and opaque and jiggles slightly in the center.
  20. Remove from oven and place on cooling rack. At this point you can brush a little of the jalapeno simple syrup over the warm tarts. Allow tarts to cool at room temp for at least two hours.
  21. Strawberry Swiss Meringue:
  22. Separate whites from yolks in the bowl of a stand mixer.
  23. Pour sugar in bowl with the egg whites and add the salt.
  24. Place bowl over, not touching, a pot with simmering water.
  25. Whisk constantly until sugar has completely dissolved around 160 degrees. If you don’t have a candy thermometer, you can tell it’s done when you rub a little of the mixture between your fingers and it is completely smooth with no graininess. Should take about 10 minutes.
  26. Then return bowl to stand mixer fitted with a whisk attachment.
  27. Begin beating the eggs and sugar until whites are glossy and stiff peaks have formed.
  28. The bowl should be cool to the touch, this will take around 10 minutes. Grind the freeze dried strawberries in spice/coffee grinder until you have at least 4 tbsp.
  29. Add the vanilla extract and ground freeze dried strawberries and mix to combine.
  30. In a large pastry bag fitted with a large round tip, fill with the meringue. Decorate cooled tarts in dollops across the whole tart or as desired.
  31. Store in air-tight container in the fridge for up to 2 days.
  32. Just before serving grate more lime zest over meringue and top with candied jalapeno.
  33. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2019/05/18/stawberry-jalapeno-lime-tart-dairy-and-gluten-free-summer-lovin-tapping-you-in-the-taste-buds/