These tarts are the twins of " salted caramel tarts " that I recently published , in fact, the basis is the same , just change the content ... enjoy as well as to prepare them both to assess the most good !
Tartlets with lemon cream and meringue
Ingredients for the base:
180 g butter at room temperature
100 g of sugar
A pinch of salt
40 g of almond flour
320 g flour 00
We work quickly all the ingredients in a bowl ( or mix) pour the mixture on a pastry board and work until you form a smooth paste . We crush the dough , wrap in plastic wrap and we put it in the fridge for at least an hour.
After this time adagiamo Roll out the dough into the molds and shaped like a small pie. We place the molds in the fridge for at least 30 minutes making sure to lightly pierce the base with a fork.
Meanwhile, bring the oven temperature to 180 degrees.
Bake the stage for about 12 minutes or until it become golden brown .
Let cool stencils and then we remove the bases.
120 of cream
4 lemons , juice and zest
120 g of sugar
12 egg yolks
120 g of butter
We combine in a saucepan the cream, lemon juice and zest . We put the saucepan on the fire off only when the mixture begins to boil .
In a bowl, combine the egg yolks with the sugar, work well with a whisk, add half the mixture to cream-based turn around and then pour the other half of the remaining mixture . Let the fire and stirring constantly bring everything to boil, filter it and add the butter.
Pour the cream thus obtained in a container and let cool .
2 egg whites
140 g of powdered sugar
Beat the egg whites with an electric mixer adding sugar three times.
The meringue should be shiny and well fitted.
Assembling the cake :
We fill each tart with lemon cream that we poured into a pastry bag for convenience .
We prepare another bag that fill with the meringue . As we like to decorate the tart with meringue and finally with a torch we color the meringue .
Decorate with lemon zest .