Category: Dessert
Preparation time: 2 hours & execution time: 10 minutes
Ingredients for 4 people:
- For the lemon cream:
- 2 Eggs
- 2 Egg yolks
- 200 gr Lemon pastry cream
- 70 gr Sugar
- 30 gr Butter
- 30 ml Natural lemon juice
- 2 gr Τimur berry
- For the tart dough:
- 110 gr Butter
- 100 gr Sugar
- 180 gr Flour
- 150 gr Almonda powder
- 1 Egg
- 1 tsp. Salt
- For the meringue:
- 135 ml Water
- 15 gr Αlbumin
- 100 gr Powdered sugar
- 35 gr Dextrose blueberry
- For the decoration:
Instructions:
- For the lemon cream:
- In a bain marie, place the eggs, egg yolks and sugar and whisk.
- Once the eggs and sugar have thickened, remove from the heat and add the lemon cream, butter and timur berry powder and mix with a mash.
- When the mixture is homogeneous, place in the refrigerator for at least 2 hours.
- For the tart dough:
- In a mixer, place all the ingredients and beat until a gritty dough starts to form.
- Transfer the dough to the counter and use your hands to roll the dough. When it is smooth and slightly stiff, wrap with a plastic wrap and let it rest in the refrigerator for 1 hour.
- Remove the dough from the refrigerator and place it between two sheets of non-stick paper. Roll out with a rolling pin until it is about half a millimeter thick, remove the top parchment paper and cut with a cookie cutter.
- Place in a small tart pan and bake at 180 for 10 minutes with weight to prevent it from rising and another 5 minutes removing the weight to let it get golden. Allow to cool thoroughly and take out of the oven.
- For the meringue:
- Place all the ingredients in a mixer and beat on a high speed until the mixture starts to get fluffy and then place it in a pastry bag.
- For the decoration:
- Fill the tart with the lemon cream and garnish it with meringue, after having burnt it with a flame, crispy lemon, dextrose blueberries, milk chocolate cookie-caramel crunch, peppermint sugar and wild cherries.
Special credits to Costos SA & Kitch&Bar for their equipment contribution.
