BAOP #45 Lemon meringue tart (summer dessert)
#lemon #meringue #tart #lemoncreme #dessert
It's based on Pierre Herme patissier's recipe book, "Larausse des des deerts."
(1) PÂTE SUCRÉE (tart ring 18cm)
-Ingredients
88g cake flour
10g almond powder
2g salt
35g sugar powder
a pinch of vanilla-bean powder
50g unsalted butter (cold)
20g eggs
-Recipe
1. Mix flour, sugar powder, almond powder, salt, and vanilla-bean powder in a food processor bowl.
2. Add unsalted butter to the dry mixture and mix.
3. Lastly, add the beaten egg wash and lump it together.
4. Refrigerate knotted dough on a plastic wrap for 2 hours.
5. Roll out the dough 3mm thick and put it in an 18cm mold and refrigerate it for 30 minutes.
6. Bake the dough in a preheated 180 ℃ / 356 ℉ oven for 20 minutes and cool completely.
(2) LEMON CRÈME / LEMON CURD
-Ingredients
100ml lemon juice
lemon zest (2 lemons)
2 eggs
1/4tsp vanilla-bean paste
130g sugar
165g unsalted butter (softened)
-Recipe
1. Wash the lemon clean and dry it.
2 Change the lemon zest using grater.
3. Cut the lemon in half and squeeze the juice and filter it ones with mesh strainer.
4. Put eggs, lemon juice, lemon zest, sugar, and vanilla-bean paste in a bowl and mix them with a whisk.
5. Put the bowl in a pot and stir with a whisk until 82 to 83 ℃ / 179.6 to 181.4 ℉.
6. It's a soft texture, and when it's 82 to 83 ℃ / 179.6 to 181.4 ℉, it gets off the pot.
7. Cool down the creme/curd to 50 to 60 ℃ / 122 to 140 ℉ and add unsalted butter and mix them with a blender.
8 Refrigerate the finished lemon creme/curd with plastic wrap for about 2 hours.
(3) Italienne Meringue
-Ingredients
2 of egg whites
a pinch of lemon zest
112g sugar
34ml water
-Recipe
1. Put water and sugar in a pot and boil until 126 to 135 ℃ / 258.8 to 275 ℉
2. Whip white and lemon zest in a bowl while sugar boils and until bent like a bird's beak.
3. When the syrup boils up, pour it into the meringue and whip it.
(4) Lemon Meringue Tart
-Recipe
1. Pour lemon creme/curd on a baked tart sheet and arrange the top.
2. Refrigerate tart sheets to harden creams. (about 1 to 2 hours)
3. When the lemon creme/curd harden, piping the meringue. (using the desired pod.)
4. Use a torch to brown the meringue.
BGM
Track : summer night
Artist : Text Me Records / Leviathe
13 сен 2024
