When: July 3, 2012
What : Lemon meringue tart with a touch of raspberry
Yield : 8 mini tarts
Time: 60 minutes
– 100g flour
– 50g butter
– 25 g sugar
– 25 g almond flour
– 1/2 egg or ice water
Oven at 350F°.
Whisk the sugar, almond flour and egg. Sandblast the flour and softened butter. Mix the two preparations, and form a ball. Separate into ping pong ball size piece. Roll each small ball into a circle.
Put it into a buttered muffin pan or cover with parchment paper and bake 20 minutes, covered with beans (it prevents the dough to rise to much), then 5 min “naked”. Take it out of the oven. Let them cool.
Lemon raspberry cream:
– 2 lemons (the juice + 1/2 zest)
-1 + 1/2 egg
– 60g sugar
-1 tsp cornstarch
– 16 raspberries
Heat the lemon juice, zest, sugar and cornstarch, about 5 minutes on low heat in a pan. Beat eggs, then add to the pan,
turn up the heat to high, stirring constantly and waiting for the mixture to thicken (really be careful because if it is burned it won’t taste good!). Once it is thickened let it cool on the side.
Pour the cream on the pie crust. Arrange the raspberries by pushing them into the cream.
– 2 Egg whites
– 70g sugar
Beat whites until stiff and gradually add the sugar.
Spread the meringue on the lemon cream. Return to oven 15 to 20 minutes at 320F °.
Let your mini tart rest for 20 minutes and then serve.