Meringue and Syracuse lemon tartPastry recipe
- Flour - 100g
- Salt - 1g
- Butter - 60g
- Icing sugar - 40g
- Ground almonds - 8g
- Egg - 20g
Mix all the ingredients except the egg (20g). Once the mixture has a crumbly texture, add the 20 g of egg then bring the dough into a ball. Keep in the fridge for 30 min. Spread the sablé dough and put it into finger moulds. Bake at 170°C for about 30 min.
Syracuse Lemon custard
- Frozen fruit purée 100% : PGI Siracusa Lemon - 120g
- Egg - 3
- Sugar - 125g
- Butter - 50g
- Cornstarch - 1 cuillère à soupe
Whisk in a saucepan the eggs and sugar. Add the cornflour and whisk again, the mixture should turn pale. Finish with the PGI lemon purée before heating the mixture until thick. When the cream has thickened, add the butter cut into small pieces then blend the custard. Keep in the fridge.
In this step
- Egg white - 90g
- semolina - 180g
Whisk the egg whites, when they start to turn foamy, add half of the sugar, whip until stiff then add the other half of sugar.
Whip until smooth and firm.
Add the cream into the baked and cold tart shells to the edge.
Pipe the meringue and toast with a blowtorch. If you don’t have a blowtorch, use the grill function of your oven and bake the tart for a few seconds.