Perfect tart to use as a bite size at events and dinners for guests or to make as a whole tart! The sweetness from the fresh meringue and sourness from the citrus cream is just an amazing combo
Tart shell
Approx 5-6 tarts
Butter (soft in room temperature) 83g
Icing sugar 53g
Almond powder 20g
Vanilla sugar 7g
Salt 0.5g
Eggs 33g (3/4 egg)
Flour 167g
Mix together butter, almond powder, vanilla sugar and icing sugar. Just to a smooth paste do not cream the mixture. Add the eggs little a time. Add salt. Add the flour and knead carefully to a paste. Do not over mix. Roll out paste to 3mm thick between 2 bakingpapers and
let rest in between cutting out the tarts and lining the cake tins. Leave in freezer.
Blind bake in 160-165C (for approx 20 minutes) with no steam.
Citrus cream
Works with any puree/freshly squeezed juice that's liquid
Lime juice 300g
Sugar 300g
Cornflour 23g
Egg 375g
Butter 225g
Boil the purée and add the sugar to melt. Mix eggs and cornflour and add to the purée. Use a whisk and whisk consistently until it thickens. Pour into a container and add butter while using a hand blender. Let cool down
Italian meringue
Sugar 150g
Water 25g
Fresh egg white 75g
Start whisking egg whites in a machine on slow speed while making your sugar syrup by placing the sugar and water on highest on the stove. When the syrup temperature reaches 110C you speed up to fullest speed on your egg whites. When temperature reaches 121C straight away pour it SLOWLY onto the sides of the bowl so it mixes with your egg whites. Mix until stiff and below 40c.
See under tips & tricks what to avoid and what to do when making Italian meringue
Assemble
Fill tart shells with the cream, pipe on the meringue directly after its done and burn with a burner/blowtorch
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