Lemon Meringue Tart

Yield: 1pc 8 inch tart

Portion size: 8 slices

Method: Pies/ Tarts

 

Ingredients:

1 recipe pate sucree

Filling: 

50g lemon juice

30g orange juice

20g water

Zest of half lemon

120g white sugar

3pcs. Eggs

85g butter, cubed

1 recipe meringue

 

Procedure:

1. Boil a water
2. Whisk the egg until no visible white. Add sugar, zest of lemon, water, orange juice, then lemon juice. Whisk. 
3. Place bowl over a Bain marie and mix constantly until it thickens.
4. Strain it right away; to remove the zest  and coagulated egg.
5. Add the butter and mix until incorporated.
6. Pour the curd on the base of the tart.
7. Bake at 160-170c for 10-20 minutes, just until curd sets slightly and top forms a skin.
8. Pipe out Swiss meringue as per demo.
9. Torch meringue. Allow to rest in the freezer until set.

 

COMPONENTS:

A. Patee Sucree

Yield: 325g

Portion size: 40g

Method: Pies/Tarts

 

Ingredients:

88g all purpose flour 

44g cake flour

44g powdered sugar

70g butter

1g salt

2g vanilla extract

33 egg

 

Procedure:

Mise en place:

dry: All purpose flour,  cake flour, powdered sugar

wet: egg, salt, vanilla extract

fat: Cold butter

 

1. Add in butter to dry ingredients, cut the butter into pea size with bowl scraper. Mix with bare hands using rubbing motion; until yellowish in color and until butter is coated with flour evenly.
2. Drizzle the wet ingredients to dry ingredients while tossing.  Mix using fold and press technique until the dough bind together.
3. Transfer the dough to the bench. Fold and press the dough until dough completely bind together.
4. Wrap the dough in plastic, flatten with rolling pin; chill.
5. Flour the bench; soften the dough with rolling pin gently until the size of the tart pan; maintain the round shape; work fast to maintain the coldness of the dough.
6. Place the dough in the tart pan; make sure the corner and base are intact with the tart pan. Push down the excess of the dough to thicken the wall. The wall is thicker than the base.
7. Roll the rolling pin in tart pan to trim the excess dough in the tart.
8. Put a hole in the base of the dough with the edge of the fork for ventilation. chill.
9. Put bake well and add rice for bland bake for 20 minutes. Then bake without rice for another 20 minutes.

 

B. Swiss Meringue

Yield: 325g

Method: Meringues/ Icings

 

Ingredients:

125g eggwhites

200g white sugar

2g vanilla extract

 

Procedure:

1. Start the meringue when lemon tart is already cooling.
2. Add egg white, sugar in the mixer bowl; whisk by hand; sugar must be dissolved.
3. Heat over bain-marie, constantly whisking, until sugar dissolves and mixture becomes hot to the touch. 
4. Immediately transfer to mixer with whisk attachment in high speed; halfway mix manually. Then mix again in the mixer until shiny, glossy and stiff. Add the vanilla.
5. Use right away. Put in a piping bag, using star tip