Lemon meringue tartlet with
– sweet pastry,
– lemon cream
– meringue
– and a pansy flower.
Materials used
– Micro-perforated silicone baking mat
– Micro-perforated strip (optional)
– Micro-perforated Silikomart circles
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Ingredients
Sweet pastry
✔70 g soft butter
✔130 g flour
✔45 g icing sugar
✔1 pinch of salt
✔1 egg yolk
Lemon cream
✔50g sugar
✔60g lemon juice
✔lemon zest
✔1 egg
✔30g butter
Italian meringue
✔1 egg white
✔60g caster sugar
✔2.2 cl water
The recipe
For 4-5 tartlets
Sweet pastry
✔70 g soft butter
✔130 g flour
✔45 g icing sugar
✔1 pinch of salt
✔1 egg yolk
Mix all the ingredients together, filter and place in a cool place. Roll out the pastry thinly with a rolling pin between 2 sheets of greaseproof paper. Line the Silikomart tart circles, having first placed a strip of Forosil in the mould (optional) and prick the pastry with a fork. Place in the freezer while you preheat your oven. Bake the tartlets on a micro perforated baking mat at 165° for approximately 10 / 15 minutes. Leave to cool.
Lemon cream
✔50g sugar
✔60g lemon juice
✔lemon zest
✔1 egg
✔30g butter
Heat the egg, sugar and lemon juice in a saucepan. Cook at 82°C, stirring constantly. Check the temperature using a kitchen thermometer.
When the mixture has cooled to 60°C, add the cold butter cut into pieces and the lemon zest. Place in a cool place.
Top the tartlets with the lemon cream.
Italian meringue
✔1 egg white
✔60g caster sugar
✔2.2 cl water
Heat the water and sugar in a saucepan to 118°C. Using an electric mixer, beat the egg white until stiff, then pour over the syrup when it has reached the desired temperature. Continue beating until the meringue has cooled. Fill a piping bag with the meringue and pipe onto half the tarts.
Pass a kitchen blowtorch over the meringue.
I decorated with an edible pansy flower. Chill until ready to eat.
