![]() Make sure there is no more granulated sugar. In a clean pan, cook the sugar and the water (be careful, only a very small quantity of water is required here) and bring it to 121☌. Enough water to have a wet sugar (barely 2cl) Wrap it in plastic paper and leave it to cool for at least one hour in the fridge. Then, use a blender or mixer to make sure your lemon curd is reaaaally soft and smooth. Remove it from the stove and fold in 20cl of pre-heat cream. Stop when the stuff i stick enough to be taken with the whip (see pictures below). Whip it gently to remove the grains.Ĭook it gently on a small fire and whip it continuously. When the syrup is ready, pour half of it into your bowl with the egg-sugar-starch mixture, stir well and then put everything back in the pan with the other half of the syrup. Fold in the sweetcorn starch (Maïzena or another brand) and whip again. Whip the eggs with the sugar until everything becomes whitish with a few bubbles. Add the 50g of granulated sugar and don’t wait to whip. Now’s the time to practice your egg shells skills. While the syrup is cooking, take a big bowl and put inside your 3 egg yolks as well as the three whole eggs. Immediately after, remove it from the stove. Put this lemon syrup in a pan and heat it until it boils gently. Slice the lemons and squeeze them to extract the juice until you have 20cl.įold the water and the 150g of granulated suger into the lemon juice. 3 whole eggs and 3 egg yolks (the missing three egg whites are used later on, for the meringue) 20cl fresh lemon juice (+/- the juice of four big juicy lemons…) In the meanwhile we are going to prepare the lemon curd. Remove the tart ring and leave it to cool. The idea is to prevent the tart shell from rising in the oven…īake it in the oven at 180☌ for 15 minutes with the pits/ceramic balls on top, then remove this and the parchment paper and leave it 10 more minutes in the oven until it looks golden. On top of your raw shell, add some parchment paper and then, some apricot pits, or some ceramic pits, or anything you use for blind-baking tarts. With a fork, gently do a few holes in the raw dough to ensure optimal heat diffusion. Then, flatten the dough with a rolling pin until it is 3mm thick and gently put it inside your tart ring, on the silicon baking sheet. Give it a ball shape and leave it to cool for half an hour in the fridge. It should look like sand at this stage, hence the French name “pâte sablée” (sable=sand))įold in the 30g of egg and knead the dough until it is homogenous. Keep on doing this until you can’t tell the difference between butter and powders. You may use a Kitchenaid/Kenwood standmixer for this if you have one (with the K or leaf) With your fingertips, pinch every piece of butter against the powders. Then, add on the cold butter in small pieces. Mix all the powders together (flour, icing sugar, almonds, salt) and then add the vanilla extract. 30g powdered almonds gently baked at 150☌ for 5 minutes 1 Sweet dough shell / Pâte sablée/sucrée Recommended tools/appliances: silicon baking sheet, stand-mixer, electric whip, piping bag, Star piping nozzle (F8 type), thermometer, spatula, chef’s torch. Required tools/appliances : oven, 24cm tart ring/mould, whip, rolling pin Length : Requires 2hrs + 1 hour to leave the lemon curd to cool. The yellow color of the cream is brought by egg yolks, therefore this recipe is 100% natural and does not require super rare ingredients. Last, but not least, the sweet crunchy shell(pate sucrée) has butterly accents and a hint of almonds, making the whole thing even more obscene. Further down, there is a very flavorful lemon curd that is not as sticky and sweet as some English recipes. This type of meringue shines more than Swiss or French meringue, so this is in my opinion the best suited meringue for lemon tart. I have chosen a soft, creamy Italian meringue with cooked sugar because of its dense and yet very soft structure. This true French pastry classic also happens to be the first ‘proper’ pastry I have baked… So there is definitely something emotional about this recipe ! There will be several recipes of lemon tarts on La, including some with candied lemon zest, some with a flavoured meringue and different types of dough for the shell… Actually, there is just as many lemon tarts recipes as there are lemon tarts bakers. The very first recipe on La Pistacheraie in English had to be the lemon tart topped with meringue. ![]()
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