Autumn Crown Tart
Lemon Meringue
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Ingredients / 4 people
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- 1 pie crust Crown sweet pastry D230
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- Hazelnut almond cream :
Butter 82 g - Icing sugar 82 g - Hazelnut powder 82 g - Whole eggs 40 g - Rum 10 g - Crushed hazelnut 50 g
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- Lemon cream :
Lemon juice 90 g - Lime juice 30 g - Soft butter 90 g - Lemon zest 11 g - Whole eggs 183 g - Sugar 130 g - Gelatine mass 16 g
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- Meringue :
Egg white 133 g - Sugar1 25 g - Dry white 4 g - Sugar2 260g - Water 70 g - Lime juice 15 g - Jelly mass 25 g
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- Lemon confit :
Lemon zest 180 g - Sugar 270 g - Lemon juice 450 g
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A recipe by Chef Maxence Barbot
Crown tart base: Pre-bake the tart base for 15 to 20 minutes at 150°C.
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Hazelnut almond cream: Mix the butter with the icing sugar and the powders with a mixer, then add the eggs and the rum. Set aside in a cool place.
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Lemon cream: Blanch the whole eggs with the sugar. Heat the juices and pour over the mixture. Cook the mixture at 85°C, add the jelly mass, add the butter when the mixture is at 40°C, then add the lemon peel.
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Meringue: Place the egg whites, sugar and dry white in a mixer. In a saucepan add the water, sugar2 and cook the syrup to 118°C. Pour over the egg whites and whip with a mixer. Once the mixture is well combined, add the lemon juice and the gelatine mass.
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Lemon confit: Blanch the peel three times. Heat the sugar, lemon juice and zest, then cook for an hour and blend.
ASSEMBLY
1: Trim the crown tart base to obtain a smooth, clean appearance.
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2: Pour the almond cream into the tart base. Bake at 150°C for 15 to 20 minutes (depending on the thickness of the cream).
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3: Pour the creamy lemon mixture over the cooked almond cream and freeze the mixture.
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4: Poach the meringue with a Saint Honoré tip, then flash it in the oven at 230°C for 2/3 minutes.
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5: Place a few dots of lemon confit on the tart.
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6: Allow to defrost before serving.
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