Looking for an idea for a delicious sweet tart? Prepare a dessert with a refreshing cream and fluffy meringue!
Ingredients
Pastry
- Eggs – 2
- Powdered sugar – 40 g
- Butter – 110 g
- Cake flour – 220 g
- Zest of lemon – 1 tablespoon
Cream
- Eggs – 3
- White wine – 50 ml
- Powdered sugar – 60 g
- Butter – 30 g
- Zest of lemon – 1 tablespoon
- Lemon juice – 50 ml
- Heavy cream (30%) – 100 g
Meringue
- Eggs – 2
- White wine – 50 ml
- Sugar – 100 g
Preparation
Pastry Make the 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 by chopping them, then gently begin to knead the dough.
Do not knead the dough for too long, as it may shrink during 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 use it to line a tart pan. Bake in a convection oven at about 170°C for approximately 15 minutes (without convection, the pastry should bake for 15-20 minutes at 180-190°C).
Lemon Cream In a saucepan, pour eggs, wine, heavy cream, and add powdered sugar. Cook over medium heat, constantly whisking. When the mixture begins to thicken, pour in the lemon juice and continue cooking for a while longer. When the mixture is thick, add softened butter, grated lemon zest, and mix thoroughly. Pour the prepared cream onto the pre-baked shortcrust pastry, then return to the oven with convection at a temperature of about 150°C for 12-20 minutes, depending on the size of the tart. (Without convection, the pastry should bake for 15-22 minutes at 165°C).
Meringue With the 2 egg whites remaining from making the shortcrust pastry, make meringue: Beat the egg whites with a mixer at medium speed. Boil the wine with sugar for about 3 minutes after boiling. Pour the beaten egg whites over the hot wine with sugar and beat until stiff peaks form on high speed.
Transfer the meringue mixture to a piping bag or pastry bag and pipe small cones or rosettes onto the tart. Then brown them with a torch or place them in the oven with the broiler on at 210°C for approximately 2-3 minutes until the meringue is nicely browned.
