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Thursday 13th April 2006

Chocolate, Lime Curd and Pink Peppercorn Meringue Tartlets

Spooky things seem to have been happening to me recently! (… what’s more, another one happened yesterday! Post to follow soon!)

Chocolate, Lime Curd and Pink Peppercorn Meringue Tartlet

It was only a couple of weeks ago that I was reorganising my pantry cupboard and I came across a small jar of Pink Peppercorns I’d completely forgotten I had. That evening before heading to bed with my usual armful of cookbooks, I left the jar on top of the kitchen bench, so as not to forget about it again and start exploring some ideas on how to utilize them.

The very next morning while refreshing my favourite blogs, what should happen?! Yep, the creative and talented Béa from La Tartine Gourmande had dedicated a whole post to Pink Peppercorns! That’s simply is too spooky! No!?

Following this came Béa’s gorgeous recipe for seared pink peppercorn tuna with zucchini and the promise of some sweet preparations using Pink Peppercorns. I was excited and thrilled at the prospect.

Then a few days later the “magnificently experimental” Rob from Hungry in Hogtown posted the most beautiful wafer thin white chocolates with pink peppercorns and fennel fronds. You really have to see these gorgeous delights to believe them. They’re way cool!

Naturally I was inspired to have a go at making my own sweet treats with my own pink peppercorns and this is what I came up with …

Chocolate, Lime Curd and Pink Peppercorn Meringue Tartlets

  • Chocolate Pastry
  • 1 cup of plain white flour
  • 2 tablespoons of quality cocoa
  • a pinch of salt
  • 85 grams of butter
  • ½ cup of caster sugar
  • 1 small egg or 1 large yolk
  1. Sift the flour, cocoa and salt into a large bowl or food processor.
  2. Cut the butter into small cubes and rub into the flour either with your hands or using a food processor, until it resembles fine breadcrumbs.
  3. Whisk the castor sugar and egg together and add to the mixture to make a firm dough.
  4. On a lightly floured bench or board knead the mixture until it forms a smooth ball.
  5. Handle as little as possible to prevent the pastry from becoming hard when baked.
  6. Cover the pastry with plastic wrap and refrigerate for 20 minutes.
  7. Preheat the oven to 180°C, 350°F or gas mark 4.
  8. On a lightly floured board or bench carefully roll out the pastry.
  9. With a round cookie cutter cut the dough into rounds to fit patty or mini muffin tins.
  10. Bake blind for 6 to 8 minutes and remove from the oven.
  • Lime curd
  • ¾ cup of white sugar
  • 1 ½ tablespoons of cornflour (cornstarch)
  • ½ cup of water
  • ½ cup of lime juice
  • grated zest of two limes
  • 2 egg yolks
  • 30 grams of butter, cubed
  1. Stir the sugar, cornflour, water, lime juice and grated lime zest over a low heat until all the sugar has dissolved
  2. Continue to heat gently until the mixture has thickened somewhat.
  3. Remove from the heat and whisk in the egg yolks and butter.
  4. Continue to cook over a bain marie until the desired, fairly thick consistency has been reached.
  • Meringue
  • 2 egg whites
  • pinch salt
  • ½ cup of caster sugar
  • 1 tablespoon of pink peppercorns, crushed
  1. Beat the egg whites and salt in a extremely clean bowl until soft peaks form.
  2. Gradually add the sugar, beating well until all the sugar is dissolved and the meringue is glossy.
  3. Fill the baked tartlet shells with a spoonful of lime curd and then pipe the meringue on top of each tartlet.
  4. Finally, sprinkle with a few crushed pink peppercorns.
  5. Place them back in the oven for 5 minutes until the meringue is cooked through and slightly golden.

Chocolate, Lime Curd and Pink Peppercorn Meringue Tartlets



  1. Ooooooooooooooooooooooh! Must. Come. Live. With. You.

    Bron, as always this is too spectacular. I read Bea’s post and actually had never heard of pink peppercorns until then. Now I must find me some. Between the two of you you’ve driven me to distraction!

    Ivonne — Thursday 13th April 2006 5:28 pm

  2. the world has gone pink peppercorn crazy - I am starting to feel left out :(

    sam — Thursday 13th April 2006 7:06 pm

  3. Oh Bron, these look gorgeous. Just looking at the picture, I can get the idea of how decadent they are too! I just want to bite in them! Maybe coming to New Zealand is the answer ;-) Anything lime for me is 200%. Love it!

    Bea at La Tartine Gourmande — Friday 14th April 2006 1:06 am

  4. Bron,
    I just discovered your beautiful blog yesterday and fell in love! Your pictures and recipes are stunning. Anything with meringue is my favorite and the pink peppercorns are a great idea!

    Visit my new food blog!

    Dianka — Friday 14th April 2006 5:26 am

  5. Looks delicious Bron. Happy Easter.

    barbara — Friday 14th April 2006 11:46 am

  6. Ivonne,
    thanks so much, these do look rather festive don’t they?!
    Pretty in pink!

    Watch out Sam, this pink peppercorn bug is highly contagious! Hehe

    Thanks Bea,
    lemon and limes are favourite in this house too,
    and you know you’d always be welcomed back to NZ

    Welcome Dianka,
    thank you for your sweet comments

    Thanks Barbara,
    Happy Easter to you and Bryan also

    bron — Friday 14th April 2006 3:29 pm

  7. Thank you for extending the compliment, Bron.

    Any citrus-flavoured dessert is right up my alley, thank you, especially ones with curds. There’s nothing better than the combination of tart flavour with that unctuous mouthfeel.

    The pink peppercorns seem like a wonderful addition too, since their heat should cut through the richness of the meringue and chocolate, and the tartness of the curd.

    rob — Saturday 15th April 2006 10:04 am

  8. […] Chocolate, Lime Curd and Pink Peppercorn Meringue Tartlets […]

    This Time Last Year - Chocolate, Lime Curd and Pink Peppercorn Meringue Tartlets — Sunday 22nd April 2007 9:54 pm

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