For 6 tarts with a diameter of 6-7 cm Lemon cream: ✅Lemon juice - 65 gr ✅Zest of 1 lemon ✅Sugar 1 (for syrup) - 32 gr ✅Gelatin (leaf, 180 bloom) - 2 gr ✅Egg - 50 gr ✅Sugar 2 (for eggs) - 50 gr ✅Butter - 80 gr Tarts: ✅All purpose flour - 125 gr ✅Powdered sugar - 50 gr ✅Almond flour - 32 gr ✅Salt - 1 gr ✅Butter - 65 gr ✅Egg - 25 gr Meringue: ✅Egg white - 60 gr ✅Sugar - 150 gr ✅Water - 30-50 gr ✅Cream of tartar or citric acid - at the tip of a knife Lemon cream: 🔅Put the lemon zest, sugar 1 (32 gr), lemon juice into a saucepan with a thick bottom 🔅Bring the mixture to a boil 🔅Beat eggs with sugar 2 (50 gr) until white 🔅Soak gelatin in ice water (for 5 minutes) 🔅Pour the hot syrup into the egg mixture, stirring vigorously with a whisk 🔅Return the mixture to the saucepan and boil up to 83-85 C, actively stirring with a whisk 🔅Add squeezed gelatin to hot cream, mix until gelatin dissolves 🔅Cool the cream to 45 C, strain and pour over the butter 🔅Blend well with a blender until the butter and cream are combined 🔅Cover with a cling film and refrigerate overnight 🔅Before use, remove from the refrigerator and again punch with a blender until soft 🔅Transfer to a pastry bag for convenience Tarts: ❗️Butter and egg must be cold 🔅In a mixer bowl, combine flour, almond flour, salt, icing sugar and butter 🔅Stir the mixture with a mixer until fine crumbs 🔅Add the egg and mix very quickly to a soft dough 🔅Roll out the dough between two layers of parchment to a thickness of 2-4 mm (depending on how much dough you like in tarts) ❗️For convenience, you may divide the dough into 2 parts 🔅Refrigerate for 40 minutes, then freeze for 10 minutes 🔅From the chilled dough, form tarts in the metal rings, refrigerate 🔅Bake at 160 degrees for 18-20 minutes until golden brown 🔅Store in a tightly closed container at room temperature Meringue: ❗️Prepared right before serving on tarts 🔅Put egg whites in the bowl of a mixer, add citric acid on the tip of a knife or cream of tartar 🔅In a saucepan, combine sugar and water and boil to 121 C 🔅When the syrup boils, start whipping the egg whites at medium speed 🔅By the time the syrup is ready, the egg whites should be whipped until a soft foam 🔅Continuing to beat at high speed, pour the hot syrup into the egg whites in a thin stream 🔅Continue beating egg whites until stiff peaks 🔅You will hear clapping when whipping, so the meringue is ready, it will begin to wrap around the whisk 🔅The meringue may be transferred to a pastry bag with your favorite nozzle Assembly: 🔅Put the lemon cream in tartlets with a layer of about 1-1.5 cm (enough for exactly 6 pieces) 🔅Refrigerate for 30-60 minutes 🔅Put meringue on tartlets 🔅Eat right away ❗️Do not store more than 5-6 hours.
For 6 tarts with a diameter of 6-7 cm
Lemon cream:
✅Lemon juice - 65 gr
✅Zest of 1 lemon
✅Sugar 1 (for syrup) - 32 gr
✅Gelatin (leaf, 180 bloom) - 2 gr
✅Egg - 50 gr
✅Sugar 2 (for eggs) - 50 gr
✅Butter - 80 gr
Tarts:
✅All purpose flour - 125 gr
✅Powdered sugar - 50 gr
✅Almond flour - 32 gr
✅Salt - 1 gr
✅Butter - 65 gr
✅Egg - 25 gr
Meringue:
✅Egg white - 60 gr
✅Sugar - 150 gr
✅Water - 30-50 gr
✅Cream of tartar or citric acid - at the tip of a knife
Lemon cream:
🔅Put the lemon zest, sugar 1 (32 gr), lemon juice into a saucepan with a thick bottom
🔅Bring the mixture to a boil
🔅Beat eggs with sugar 2 (50 gr) until white
🔅Soak gelatin in ice water (for 5 minutes)
🔅Pour the hot syrup into the egg mixture, stirring vigorously with a whisk
🔅Return the mixture to the saucepan and boil up to 83-85 C, actively stirring with a whisk
🔅Add squeezed gelatin to hot cream, mix until gelatin dissolves
🔅Cool the cream to 45 C, strain and pour over the butter
🔅Blend well with a blender until the butter and cream are combined
🔅Cover with a cling film and refrigerate overnight
🔅Before use, remove from the refrigerator and again punch with a blender until soft
🔅Transfer to a pastry bag for convenience
Tarts:
❗️Butter and egg must be cold
🔅In a mixer bowl, combine flour, almond flour, salt, icing sugar and butter
🔅Stir the mixture with a mixer until fine crumbs
🔅Add the egg and mix very quickly to a soft dough
🔅Roll out the dough between two layers of parchment to a thickness of 2-4 mm (depending on how much dough you like in tarts)
❗️For convenience, you may divide the dough into 2 parts
🔅Refrigerate for 40 minutes, then freeze for 10 minutes
🔅From the chilled dough, form tarts in the metal rings, refrigerate
🔅Bake at 160 degrees for 18-20 minutes until golden brown
🔅Store in a tightly closed container at room temperature
Meringue:
❗️Prepared right before serving on tarts
🔅Put egg whites in the bowl of a mixer, add citric acid on the tip of a knife or cream of tartar
🔅In a saucepan, combine sugar and water and boil to 121 C
🔅When the syrup boils, start whipping the egg whites at medium speed
🔅By the time the syrup is ready, the egg whites should be whipped until a soft foam
🔅Continuing to beat at high speed, pour the hot syrup into the egg whites in a thin stream
🔅Continue beating egg whites until stiff peaks
🔅You will hear clapping when whipping, so the meringue is ready, it will begin to wrap around the whisk
🔅The meringue may be transferred to a pastry bag with your favorite nozzle
Assembly:
🔅Put the lemon cream in tartlets with a layer of about 1-1.5 cm (enough for exactly 6 pieces)
🔅Refrigerate for 30-60 minutes
🔅Put meringue on tartlets
🔅Eat right away
❗️Do not store more than 5-6 hours.
Вчера использовала Вашу рецептуру теста для тартальеток с лимонным курдом. Мне оно очень понравилось! Спасибо.
Благодарю! Мне тоже очень нравится этот вариант, практически всегда для маленьких тартов его использую 🙌
Красивый повар, красивые изделия, спасибо тебе огромное очень классно всё рассказываешь и красиво делаешь! Sehr gut gemacht danke schön.!
😎😋😊
«Заведитесь терпением» это я дала маху 😅 конечно же запаситесь им ну или наберитесь его
Thank you for sharing the recipe. I love these pies 😊
Что делать с остатками теста?
Печенье
Добрый день! Подскажите пожалуйста, если готовить не тарталетки, а один тарт, какой диаметр формы нужно взять для этого кол-ва ингредиентов?
Добрый день, думаю, два тарта диаметром 20 см точно выйдет. Только не делайте бортик выше 2 см
Благодарю ❤ @@GiuzelCherchieva