Key Lime Cheesecake Vol-au-Vents

Ingredients

• MAKE THE SWEETENED PUFF PASTRY
• In a large bowl, combine flour, caster sugar, and salt
• Add cold butter cubes and rub in with fingertips until mixture resembles coarse
• Gradually add ice water, mixing with a fork until dough just comes together
• Turn onto a lightly floured surface and gently bring together into a rectangle
• Roll into a 12x8 inch rectangle, then fold into thirds like a letter
• Wrap in plastic and chill for 30 minutes
• Repeat the rolling and folding process 2 more times, chilling between each turn
• Final chill for at least 1 hour before using
• PREPARE THE LIME CURD
• In a small saucepan, whisk together lime juice, sugar, and egg yolks
• Cook over low heat, stirring constantly, until mixture thickens and coats the ba
• Remove from heat and whisk in butter and lime zest until smooth
• Strain through fine-mesh sieve and cool completely
• MAKE THE VOL-AU-VENTS
• Preheat oven to 425°F . Line a baking sheet with parchment paper
• Roll chilled pastry to 1/4-inch thickness on a floured surface
• Using a 3-inch round cutter, cut 12 circles. Place on prepared baking sheet
• Using a 2-inch cutter, cut halfway through each circle to create the removable t
• Brush with beaten egg wash, being careful not to drip down the sides
• Bake for 15-20 minutes until golden brown and well-risen
• Remove tops and scoop out any uncooked pastry from centers. Cool completely on w
• PREPARE THE KEY LIME CHEESECAKE FILLING
• Sprinkle gelatin over cold water in a small bowl. Let bloom for 5 minutes
• Microwave bloomed gelatin for 15 seconds until dissolved, then cool slightly
• In a large bowl, beat cream cheese until smooth and fluffy
• Add powdered sugar, lime juice, lime zest, and vanilla. Beat until well combined
• Gradually add the dissolved gelatin, beating until incorporated
• In a separate bowl, whip heavy cream to soft peaks
• Gently fold whipped cream into the lime mixture until just combined
• Refrigerate for 30 minutes until slightly set but still pipeable
• ASSEMBLE THE VOL-AU-VENTS
• Place a small amount of crushed ginger biscuits in the bottom of each pastry cas
• Using a piping bag fitted with a star tip, pipe the lime cheesecake filling into
• Drizzle with lime curd and top with the pastry lids if desired
• Garnish with fresh lime zest and dust lightly with powdered sugar
• TO SERVE
• Serve chilled within 2-3 hours of assembly for best texture
• Store any leftovers covered in the refrigerator for up to 2 days
• Best enjoyed as an elegant afternoon tea treat or sophisticated dessert