The acidity of lemon and ginger and the sweetness of a Swiss meringue ...
Prep time50 minutesmin
Cook time35 minutesmin
Total1 timeh25 minutesmin
Recipe type: Dessert, Snack
Cuisine: French
Yield: 4tartlets
Ingredients:
Pâte sablée
80gsoftened butter
35glight brown sugar
1oeuf
20galmond meal
130gall-purpose flour
Lemon ginger cream
100gunsalted butter
4 organic lemons
4eggs
150glight brown sugar
30gfresh ginger
Swiss meringue
65gegg whites
90ggranulated sugar
Instructions:
Pâte sablée
Combine the butter, brown sugar and ground almonds. Once the creamy mixture is obtained, add the egg.
Incorporate the flour in several batches. Lightly flatten the dough ball and wrap in film, then refrigerate 1 to 2 hours.
Preheat the oven to 160 ° traditional heat. Roll out the dough on the floured work surface. Garnish the tart molds with the dough. Cover with baking paper and pour ceramic balls or dry beans for white baking for 15 minutes. Remove the paper and the balls then continue cooking for 10 minutes.
Lemon ginger cream
Grate the zest of the lemons and collect their juice. Also grate the ginger to collect about 2tsp of ginger. In a saucepan, add the juice and zest, grated ginger, eggs, brown sugar and diced butter. Heat over low heat for about 10 minutes without stopping stirring, the mixture thickens visibly. Switch to Chinese to remove any pieces.
Garnish the tart shells with this cream then refrigerate for at least 1 hour.
Swiss meringue
Pour the egg whites and the sugar in a bowl over a double boiler. Whisk lightly until you no longer feel the grains to the touch (40 ° / 45 °) then transfer to the bowl of the food processor or with a mixer, whisk until the meringue is very white and shiny.
Garnish the tarts with a nice tablespoon of meringue (or more to taste). With a kitchen torch, lightly toast the meringue.
Notes:
* I advise you to prepare the meringue at the last moment (or on D-Day) it will be better.
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