Lemon Meringue Brûlée Tart Recipe
- September 26, 2020
Ingredients :
- 5 eggs
- 200g golden caster sugar, plus 1½ tbsp
- 4-5 lemons, 2 zested, all juiced (you need 200ml), plus strips of zest to decorate
- 150ml double cream
- mini meringues
- handful fresh mint leaves, to decorate
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For the pastry :
- 250g plain flour, plus extra for dusting
- 60g icing sugar
- 140g cold butter, cubed
- 1 orange, zested
- 1 free range egg, lightly beaten
Method : To make the pastry, blitz the flour, powdered sugar and a pinch of salt during a kitchen appliance . Add the butter and orange zest; pulse to fine breadcrumbs. Gradually add the egg while blitzing. to form by hand, stir together the flour, powdered sugar and salt during a bowl. Add the butter and zest and use your fingertips to rub the butter into the flour. Drizzle over the egg and quickly mix with a table knife until it comes together in large clumps. Shape into a disc and wrap in clingfilm. Chill for 30 mins.
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On a lightly floured surface, roll out the pastry to the thickness of a pound coin and use it to line the bottom and sides of a 25cm loose-bottomed tart tin. Prick everywhere with a fork and trim the sides . Chill for a minimum of 30 mins. Put a baking sheet within the oven and preheat to gas 6, 200°C, fan 180°C. Line the pastry case with baking paper and fill with baking beans or uncooked rice. placed on the recent baking sheet and bake for 15 mins. Remove the paper and beans, then bake for an additional 8 mins. Remove from the oven then reduce the temperature to gas 1, 140°C, fan 120°C. Whisk the eggs and 200g castor sugar until combined.
Whisk in 200ml juice and therefore the zest, then the cream. Carefully pour into the pastry case. Return to the oven and bake for 30 mins. Meanwhile, scorch the tops of the mini meringues with a blowtorch or under the grill to caramelise. Let the tart cool for 20 mins, then carefully remove from the tin. Sprinkle the highest with 1½ tbsp castor sugar during a thin, even layer, then scorch with a blowtorch or briefly under a hot grill. Decorate with the toasted meringues, lemon peel strips and mint leaves.
