Meringue tart with a zesty twist!
Firstly, to make the pastry, place the flour and caster sugar into the bowl of a food processor and blitz to combine. Add the butter and process to resemble fine breadcrumbs. Add the egg yolks and water and process to form a dough. Turn onto a clean work surface and shape into a disc. Cover with cling film and refrigerate for an hour.
To make the curd, place the eggs, egg yolks, sugar, lemon rind and lemon juice in a bowl and whisk to combine. Transfer the mix to a large saucepan, and cook stirring continuously until smooth and sugar has dissolved. Increase the heat slightly and add a cube of butter at a time, stirring until all the butter is added and curd is thick. Transfer to heat proof bowl, cover with cling film and refrigerate until cold.
Once the pastry has rested, preheat oven to 190C. Roll pastry between two sheets of baking paper until 2mm thick. Remove paper and transfer to tarn tin and gently press into the sides.
Place into the freezer to chill until firm. Once chilled, trim the edges of the pastry, prick the base with a fork a few times and line with baking paper. Fill tart with rice or baking weights and bake for 20 minutes. Remove the paper and baking weights and bake for a further 10 minutes until golden. Allow to cool
To make the Italian meringue, place the egg whites into a very clean bowl of an electric mixer with the whisk attached. In a medium saucepan combine the water and caster sugar. Heat over a medium heat, brushing down the sides of the pot with a wet pastry brush to avoid sugar crystals forming. Cook until syrup reaches 115C (using a candy thermometer). Start whisking egg whites with cream of tartar until soft peaks form. Bring syrup to 121C and increase the mixer to high speed. Gradually pour in hot syrup in a slow and steady stream and leave mixing at a medium speed until meringue is cooled, thick and glossy.
To construct the tart, remove the shell from the tin and place onto a serving plate. Fill with chilled curd and then with dollop or pipe meringue on top. Using a blow torch, torch the top of the meringue until golden and toasted.
Trending This Week