Looking for an idea for a delicious sweet tart?
Ingredients
Pastry
- Eggs – 2 pcs.
- Confectioners’ sugar – 40 g
- Butter – 110 g
- Cake flour – 220 g
- Lemon zest – 1 tablespoon
Cream
- Eggs – 3 pcs.
- White wine – 50 ml
- Confectioners’ sugar – 60 g
- Butter – 30 g
- Lemon zest – 1 tablespoon
- Lemon juice – 50 ml
- 30% cream – 100 g
Meringue
- Eggs – 2 pcs.
- White wine – 50 ml
- Sugar – 100 g
Preparation
Shortcrust Pastry
- Cut the butter into smaller pieces. Sift the flour onto a work surface or into a bowl. Make a well in the flour and add diced butter, egg yolks, and grated lemon zest. Using a large knife or spatula, combine the ingredients, chopping them, and then gently start kneading the dough.
Important! Do not knead the dough for too long, as it will shrink after baking.
Chill the dough in the refrigerator for at least 1 hour. After chilling, roll out the dough to a thickness of about 5 mm and line the tart tin with it. Bake in an oven with convection at about 170°C for approximately 15 minutes (without convection, the pastry should be baked for 15-20 minutes at 180-190°C).
Lemon Cream In a saucepan, pour eggs, wine, cream, and add confectioners’ sugar. Cook over medium heat, constantly whisking. When the mixture starts to thicken, add lemon juice and continue cooking for a while longer. When the mixture is thick, add softened butter, grated zest, and mix well. Pour the prepared cream onto the pre-baked shortcrust pastry and bake again in the oven with convection at about 150°C for 12-20 minutes depending on the size of the tart (without convection, the pastry should be baked for 15-22 minutes at 165°C).
Meringue Using the 2 egg whites left after making the shortcrust pastry, make meringue: beat the egg whites with a mixer on medium speed. Boil the wine with sugar for about 3 minutes after boiling. Pour the beaten egg whites with the hot wine and sugar and beat until stiff peaks form at high speed.
Pipe the meringue mixture onto the tart in small cones or rosettes. Then brown them with a torch or place them under the grill of a preheated oven at 210°C for about 2-3 minutes until the meringue is nicely browned.
