Today I start making a cake that I do for the first time. I count on you to be indulgent but against sending me encouragement.
This time, the level is not harder but longer, because this recipe is done in 3 steps.
- Dough
- Cream
- Meringue
To make this recipe, there should be 2 hours : the time to do, the time the dough is resting
I'll not lose more time and let's go!
Step 1: Pastry Case
To realize my dough, I need :
- 15 shortbread cakes - here I took "Palet Breton"
- Butter 90g
After nothing simpler : I crushed cakes to put them in crumbs
I pour the melted butter (not too hot)
Mix well so that the butter is well integrated
This time I took small individual mold, I filled with my dough
It remains only to roll out the dough, pressing hard, so that my dough takes the shape of the mold
The dough is finished, go to the freezer for 30 minutes
Step 2: Lemon Cream
Now I'm realizing my cream. I need :
- 100g Sugar
- 110g Butter
- 2 Eggs (full)
- 2 Lemon yellow
- 1 Lime
- 2 Sheets of Gelatin
Grate for lemon zest and after I press for juice
And there it's simple, poured lemon juice + sugar + eggs in the saucepan (off the heat), and I mix everything
I must never stop stirring the preparation, I bring to the boil and when the first air bubbles form, I lower the fire and I continue cooking until have a nice consistency. It really takes 5-7 minutes !
I pour my preparation in a dish and I add the butter in pieces. As the preparation is warm, the butter melts at the same time I mix. Finish by adding the gelatin.
My lemon cream is ready !
I put cling film and I stick to the cream : that way there is no crust that forms when it cooled. Freezer 15/20 minutes
Step 3: Meringue
It's really easy to do, I need only :
- 2 egg whites
- 100g sugar
I personally add lime but according to the taste!
Come on let's go for 5 min mixer !
I put my egg whites and half my sugar.
I add the other part of sugar, when my dough meringue has thickened
To find out if my dough meringue is perfect, I returned the dish and it doesn't fall !
Now, I make my tart
I go out of the freezer pastry case and my cream
Demoulding is very easily and there were no broken parts !
I filled one by one each tart !
I took a piping bag and I filled with meringue cream.
We can do it with a spoon, but I like the piping bag !
I try to do the best !
I put all the dough in the oven (already hot, 280 °) for 1 to 2 minutes, to give a beautiful color...
