Recipe of the month

LEMON MERINGUE TART

Recipe for 2 entremets of 6 portions and 2 of 4 portions.

BRITTANY SHORTBREAD

  • Egg yolks 75 g
  • Caster sugar 110 g
  • Semi-salted butter, softened 110 g
  • Flour 200 g
  • Baking powder 13 g
  • Lemon zest 1 piece

Whip egg yolks with sugar. Add softened butter and zests. Once the batter is homogeneous, finish with sifted flour and baking powder. Refrigerate for 24 h before rolling out to 5 mm thick. Bake in a deck oven at 150°C for 50 minutes with an opened vent. Bake in frames to avoid that it spreads. 27 x 10 cm for 6 portions 18 x 10 cm for 4 portions.


LEMON CREAM

  • Lemon juice 200 g
  • Lemon zest 2 pieces
  • Butter 375 g
  • Eggs 150 g
  • Egg yolks 120 g
  • Caster sugar 375 g

Heat lemon juice with zests and butter. Add eggs, yolks and sugar and cook for 4 minutes. Emulsify with a hand blender and leave to set for 24 hours in refrigerator.


ITALIAN ITALIENNE

  • Egg whites 4 pieces
  • Caster sugar 300 g
  • Water 80 g

Heat water and sugar to 110°C before starting to whip the egg whites in a mixer. At 120°C pour onto whipped egg whites on the side walls of the bowl. Continue to whip on low speed, gradually increasing the speed to cool the meringue. The meringue should be shiny and give a firm peak.


ENTREMETS ASSEMBLY

Pipe lemon cream onto the shortbread. Glaze tarts with warm neutral glaze by spraying or with a vaporiser. Pipe Italian meringue on top and quickly blow torch to caramelise.

Recipe given by

PIERRE THOREZ
Au Pavé des Flandres, Lille (Nord).

THE IDEA?

A gourmet dessert, light and acidic. Remaining a pastry classic.


THE SHAPE?

In a long shape to give a different dynamic.


THE FLAVOURS?

Three textures: crunch with the shortbread, lemon cream with a light finish with the meringue.


THE TECHNICAL STEP?

Make sure to correctly cook the lemon cream to have a perfect final texture.


CAREFUL

Cook well the lemon cream for 4 minutes after boiling. Stir constantly as the mixture easily sticks to the bottom of the saucepan.

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