Recipe of the month
LEMON MERINGUE TART
Recipe for 2 entremets of 6 portions and 2 of 4 portions.
- 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 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.
- 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.
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
Au Pavé des Flandres, Lille (Nord).
A gourmet dessert, light and acidic. Remaining a pastry classic.
In a long shape to give a different dynamic.
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.
Cook well the lemon cream for 4 minutes after boiling. Stir constantly as the mixture easily sticks to the bottom of the saucepan.