Lemon Meringue Tart | The Dessert Queen - Neelanjali | Sanjeev Kapoor Khazana

Pastry crust tart with sponge and topped with a fluffy meringue topping.

LEMON MERINGUE TART

Ingredients

75 ml lemon juice
200 grams short crust pastry dough
75 grams butter + for greasing
188 grams refined flour + for dusting
180 grams castor sugar
4 eggs
112 grams glucose
6 grams baking powder
38 ml milk
1 cup lemon curd
Italian meringue
80 grams egg whites
40 grams castor sugar
A pinch of cream of tartar

Method

Preheat oven to 180° C.
Grease a 6 inch square baking tin with some butter and dust with some flour.
Cream together butter and castor sugar in a bowl using an electric beater till light and fluffy.
Add eggs one by one and whisk. Add glucose and whisk well.
Sift together flour and baking powder in the butter-sugar mixture and whisk. Add lemon juice and whisk. Add milk and whisk well.
Pour the batter into the greased tin and tap. Put the tin into the preheated oven and bake for 15-20 minutes. Remove from oven, cool and demould.
Dust the worktop with some flour and roll out the short crust pastry dough into a thin sheet.
Place a medium size tart mould inverted on the sheet and cut into roundels leaving 1 cm from the edges.
Line the individual medium size tart moulds with the prepared dough roundels and trim off the excess dough from the top.
Place a parchment paper on top of the prepared tart base and fill them with baking beans.
Put the tart moulds into the preheated oven and blind bake for 15 minutes. Remove from oven, cool and demould.
Halve the sponge horizontally and cut into roundels using a medium size cookie cutter.
Line each tart shell with sponge roundels.
Fill a piping bag with lemon curd and pipe out on top of the prepared tarts.
To prepare meringue, take castor sugar and ¼ cup water in a non-stick pan. Place it on heat and make a sugar syrup.
Take egg whites in a bowl. Add cream of tartar and beat till light and fluffy. Add sugar syrup gradually and beat till soft peaks appear.
Fill a piping bag fitted with a star nozzle with the meringue and pipe out on top of the prepared tarts.
Brulee the meringues using a blow torch and serve.


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