How to prepare: Lemon meringue tart with fruit
Start preparing the lemon meringue tart with fruit from the shortcrust pastry. In the bowl of the mixer, work the diced butter with the flour and salt using the whisk K. Add the egg yolks, sugar and lemon zest and knead until smooth.
Form a ball, wrap it in cling film and place in the refrigerator to rest for 1 hour. Meanwhile, prepare the custard: in a saucepan beat the egg yolks with the sugar, then add the sifted flour, mixing with a whisk.
Meanwhile, heat the milk with the lemon rinds and, when it comes to a boil, pour it over the egg yolk mixture, filtering it through a sieve and stirring constantly. Put it back on the fire and cook the cream until it reaches a temperature of 82 °.
Immediately transfer to a bowl and cover with cling film. Let it cool down. Roll out the shortcrust pastry to a thickness of 5 mm.
Use it to cover the bottom and edges of a scalloped tart mold, with removable bottom, 24 cm in diameter. Prick the base with the tines of a fork, cover with a sheet of parchment paper and the ceramic weights. Bake in white in a preheated oven at 180 ° for about 15 minutes. Remove from the oven, remove the paper and weights, then leave to dry in the oven, always at the same temperature, for another 5 minutes. Remove from the oven and allow to cool completely. Now dedicate yourself to the Italian meringue: collect the sugar and water in a saucepan, put it on the stove and heat, stirring occasionally to melt it.
When the syrup has a temperature of 110 °, start whipping the egg whites in a planetary mixer and, when it reaches 121 °, pour it over the egg whites, continuing to whisk until completely cooled. Transfer to a pastry bag with an 8 mm smooth nozzle.
Fill the pastry shell with the custard at room temperature and level. Form tufts of meringue of different diameters and brown them with the appropriate torch. Complete with blueberries, raspberries, mint, diced kiwi and chopped pistachios. Serve the lemon meringue tart with fruit immediately.