The recipe is Simone Beck's. There is no gelatin. Yolks were beaten with sugar to "ribbon" stage to which is added lime juice/zest, and cream. Stiff egg whites are then added and it bakes at 375 for 15-18 minutes at which point it is supposed to be slightly puffed. It's then dusted with confectioners' which carmelizes after about 4 minutes at 425.
My oven is new and very accurate. I ended up keeping the tart in the oven for 25 minutes or more and it was still very liquid though it did rise. I put it in the fridge after the carmelization with the hope that it was to set in the fridge. It wasn't set hours later, but appeared to be the next day after which I froze it for several days. I removed it and immediately drove with it for 55 minutes in a car with the AC on low. The filling was mushy when I arrived (though very tasty).
Would like to identify the culprit. The freezing? The car ride? I'm inclined to think there was a problem before I put it in the oven which would explain why it was so liquidy. I'm quite sure I used cream that I'd just brought into the house from the grocery. Maybe it wasn't cold enough. Or maybe it really is important to add the sugar slowly as you make a ribbon with egg yolks. I think I added mine at once. Btw, I did her "apple tart for Jim." Very tasty yet very easy because the apples are grated.
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