One of my favourite desserts ! ;)
For 6 little tarts or one regular one.
The Sweet Pastry Crust :
- 200 gr flour
- 100 gr softened butter
- 70 gr powdered sugar
- 1 whole egg
- pinch of salt
Mix the butter and the sugar until fluffy, add the egg, stir until combined. Then add the flour and salt until homogeneous.
Roll out this dough between 2 sheets of baking paper (about 3 to 5 mm). Put in positive cold for about 30 min or in negative cold for about 10~15 minutes.
Put the dough in the tart molds and then in a preheated oven (medium heat) for 10 minutes. Remove from molds and put again in the oven for 5 more minutes or until golden brown.
Reserve.
The Lemon Cream :
- 8 to 10 cl lemon juice (2 regular lemons)
- zest of 2 lemons
- 2 whole eggs
- 85 gr sugar
- 100 gr softened butter (at room temperature, important)
In a bain-marie (waterbath), beat the sugar, lemon juice and zest, and the eggs until thick and fluffy (82~85°C, mine was ready at 70°c /160°F... weird). It takes about 10 minutes.
Let cool down to 40°c (104°F) or less and add the softened butter cut in pieces (in about 3 times) and whip again with the help of a hand whisk (or food processor). This step and temperature is really important, because we have to keep the texture of the softened butter, it must not melt, that's why we have to let the cream cool down around the 40°c or less. The final texture of the lemon cream is really interesting, creamy but fluffy and not heavy at all in spite of the amount of butter.
Pour the cream in the sweet pastry crust and reserve in the fridge.
The Italian Meringue :
- 2 egg whites
- 110 gr sugar
- 50 gr water
Boil together the sugar and the water.
Meanwhile, start beatting the egg whites.
When the sugar reaches 115°C (240°F, pt:ponto de fio até assoprado, fr:petit boulé jusqu'au boulé) then pour it in a thin stream over the egg whites (already stiff). Continue beating until glossy and cold (5~10 minutes).
With the help of a pastry bag or a spoon, spread the meringue on the tarts (decorate as you want).
You can serve them like this as the egg-whites are already cooked by the sugar.
Or you can brown them in the oven or with a blowtorch. It gives the meringue a light caramel flavor.
Reserve in the fridge until the service.
The sweetened dough baked...
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