Lemon Meringue Tart is a classic tart. It's a combination of lemon curd and Italian meringue. I love it.
I've explained the tips/tricks to pipe the tourbillon (spiral) - it usually requires an automatic turntable. It's very difficult to do it using a manual turntable. Don't worry if you don't have one - I've shown you another design in the video!
0:00 Intro
0:48 Tart Shell
3:11 Lemon Curd
6:11 Italian Meringue
8:05 Piping the spiral (Tourbillon)
10:50 Finishing Touch
Any questions - pls leave it in the comments below.
▶Tart Shell◀
Yields 6 x 8cm diameter tart shell.
Butter (room temp) 75g
Sugar Powder 54g
Almond powder 15g
Corn starch 23g
Eggs 30g
Cake Flour 127g
Detailed Tart Shell Tutorial: http://y2u.be/kG8S37VHflA
① Note that all ingredients need to be at room temperature (20~22°C). Also if you don't have potato starch, you can substitute it with cake flour. I have used a 16cm diameter x 2cm height tart ring.
② Lightly beat the butter smooth and add the sifted sugar powder, almond powder and potato starch. Beat lightly.
③ Slowly add the eggs (room temperature) and mix well.
④ Add the cake flour and mix until everything comes together as a dough.
⑤ Knead the dough briefly & gently against the surface using a scraper.
⑥ Roll out to 3mm then rest in the fridge for an hour. Cover it with parchment paper so it doesn't go dry in the fridge.
⑦ Cut out strips and base circles then line the tart rings.
⑧ Bake at 170°C (Pre-heat 170°C) for 13~15 mins. Probably best to aim for 13mins.
⑨ Storage: Check the detailed tart shell tutorial
▶Lemon Curd◀
Yields 6 tarts
Fresh lemon juice (=lemon puree) 95g
Passion fruit puree 28g
Egg Yolks 65g
Whole eggs 108g
Sugar 95g
Butter(room temp) 78g
Leaf Gelatin(gold strength) 2.5g
① Bloom gelatin in ice cold water.
② Add fresh lemon juice, passion fruit puree, egg yolks, whole eggs and sugar into the sauce pan. Mix well before turning the heat on.
③ Raise the temp on medium or medium low heat. Whisk continuously (but too vigorously or else you'll generate too much metallic flavour)
④ Continue to raise the temp until the lemon curd turns into a consistency of a thick soup.
⑤ Squeeze the bloomed gelatin and add to the lemon curd and mix well.
⑥ Add butter when lemon curd drops below 50°C and blend using a blender.
⑦ Quickly add the lemon curd (or pipe) into the tart shells.
⑧ Keep it in the fridge to set for at least 2~3 hrs.
▶Lemon Italian Meringue◀
Water/Sugar 30g/117g
Egg White / Sugar 65g /25g
Fresh Lemon juice(=lemon puree) 15g
Leaf Gelatin (gold strength) 1.5g
① Bloom gelatin in ice cold water.
② Boil water & sugar (30g/117g) in a saucepan to make a sugar syrup.
③ At the same time, whip your egg white/sugar (65g/25g) to make a French meringue.
④ When the French meringue shows medium/stiff peaks and the sugar syrup is at 118°C pour the sugar syrup into the French meringue while whipping with a hand mixer. (the timing is tricky and needs practice) Don't stop whipping.
⑤Squeeze the bloomed gelatin and add it to the fresh lemon juice. Melt this in the microwave and add this to the Italian meringue while the Italian meringue is still warm.
⑥ Keep whipping until the Italian meringue has cooled down to room temp.
⑦Either use right away or keep it in the fridge for later use. (although you need to use it within a day)
▶Assembly◀
① Once the lemon curd is all set, pipe the lemon Italian meringue. (Piping nozzle 1303 for a tourbillon spiral shape. Piping nozzle 104 is an alternative. It's smaller than 1303. Nozzle 807 for a droplet shape.) The brand for the turntable is "soundlook".
② Zest lemon on top.
③ Storage: the lemon tart will become soggy very quickly as lemon curd holds a lot of water. So to be honest, you should serve it the day it's made - but theoretically the tart will be fine for the next two days.
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★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Silicone Mat: Silpat
Perforated Silicone Mat (Mesh): Silpat
Handmixer: Luxel or Tornado
Hand Blender: Bamix
★Instagram★
https://instagram.com/sugarlane.korea
#lemontart #lemonmeringuetart #tart #hanbitcho #조한빛 #슈가레인
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