There meringue tart with fruit is a beautifully fragrant and greedy dessert, perfect as dessert after one dinner with friends. Despite its scenographic aspect, it is a recipe that does not involve major difficulties, all you need is a thermometer and a little imagination for the decoration.
Ingrediants
- 200 g of flour 00
- 100 g of butter
- 80 g of sifted powdered sugar
- 2 egg yolks
- 1 pinch of salt
- the zest of 1 lemon
- 500 ml of whole milk
- 4 yolks
- 100 g of granulated sugar
- 50 g of flour 00
FOR THE SHORTBREAD
FOR THE CUSTARD CREAM
- the zest of 1 lemon
- 100 g of egg whites
- 200 g of granulated sugar
- 30 ml of water
- blueberries
- raspberries
- 1 kiwi
- 20 g of chopped pistachios
- fresh mint leaves
FOR ITALIAN MERINGUE
TO DECORATE
A shell of pastry fragrant lemon, a fragrant one custard, fresh fruit and a white cloud: it is there lemon meringue tart with fruit, a beautiful and delicious dessert, perfect dessert to share after a dinner with friends or in family.
The recipe does not foresee particular difficulties, however it is necessary to have a thermometer it’s a torch kitchen: with these tools it becomes very easy to make the Italian Meringue that characterizes the dessert. For the rest the cake includes the cooking in white of the shortcrust pastry shell and a cold composition with the custard.
An equally delicious alternative is represented by the classic lemon meringue tart which includes one cooked cream. For a particularly original version of the dessert, however, we propose the Meringue Tart with condensed milk and lemon in a jar.
If you like lemon aroma to characterize yours dessert indulge yourself with our lemon dessert recipes: between cakes, parfaits And Biscuits you will find inspiration for sure.
OTHER DELICIOUS RECIPES: Chocolate and salted caramel meringue tart, Queen cake with meringue, Meringue tart with exotic fruits, Amaretti cake with flamed meringue
How to prepare: Lemon meringue tart with fruit
- Execution
- average
- Preparation time
- 40 min
- Cooking time
-
40 min
- Resting place
- IN THE FRIDGE
- Rest time
-
60 min
- Portions
-
8
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.
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