Refreshing lemon basil meringue tart with country strawberries

Pastry recipe
Lionel Lallement

Lionel Lallement

Chef at Saint Clair Le Traiteur in Paris, Lionel Lallement has been using his talent to combine textures and tastes for 30 years. Son and grandson of bakers and pastry makers, Lionel was the youngest ...
  1. Shortbread pastry


    • Flour - 1000 g
    • Butter - 600 g
    • Icing sugar - 380 g
    • Almond powder - 120 g
    • Egg - 200 g
    • Vanilla (liquid) - 20 g
    • Salt - 10 g
    Flake together the flour, beurre sec, icing sugar, salt and almond powder with the paddle attachment of the beater in order to obtain small flakes. Pour in the eggs and liquid vanilla, smooth over the pastry, remove from bowl and cover in plastic film. Store in the fridge.
  2. Lemon basil mixture


    • Caster sugar - 230 g
    • Egg - 230 g
    • Butter - 230 g
    • Lemon (zest) - 30 g
    • Gelatine (sheet) - 1.75
    • Basil olive oil - 20 g
    • Basil - 1/4 botte
    Place half the sugar and the lemon puree with the lemon zest together in a pan and bring to the boil.
    Meanwhile, beat the eggs with the rest of the sugar. Mix together, boil for 3 minutes, pass through a conical sieve and add the drained gelatine that has been pre-softened in cold water. Leave the mixture to cool to 45°C, take a small quantity and blend finely with the basil leaves. Add the butter to the basic mixture using a blender in order to have a mixture that is smooth and emulsified. Add the basil mixture and the basil olive oil at the end. Remove to a bowl, cover with cling film and store in the fridge.
  3. Lime meringue


    • Frozen fruit purée 100% : Lime - 25 g
    • Egg white - 250 g
    • Sugar - 375 g
    • Water - 75 g
    • Lime (zest) - 2
    Cook the lime puree with the water and sugar at 121°C then pour over the three-quarters beaten egg whites. Leave to cool blending at speed 2 and use immediately.

    In this step

    Frozen fruit purées
  4. Assembling and presentation


    • Strawberries - QS
    Line tart rings of the desired size, prick lightly and bake blind at 150°C/160°C, vent open 4/5 through the cooking.
    Brown the interior of the tart with the classic browning method. Complete the cooking, remove to a rack, fill the tart bases with the lemon basil cream, sprinkle with sponge crumbs, store in the freezer. Take the tarts out as they are to be used, place a moistened ring in the centre, one that is smaller than the inside of the tart by around 6cm. Pipe in balls of lime meringue. Remove the ring, sprinkle with icing sugar and caramelize at 220°C in order to cook the top of the meringue. Around the outside of the tart, place the halved strawberries in the direction of the cut. Coat. Sprinkle the strawberries lightly with fresh lime zest.

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