Tart dough
300gr flour
150gr butter, cold
100gr powdered sugar
1 egg
as prefered lemon zest and vanilla powder
Lemon pastry cream
300gr milk
150gr heavy cream
50gr lemon juice
100gr granulated sugar
1 egg
3 egg yolks
50gr corn flour
as preferred lemon zest and vanilla bean
Coconut frangipane
80gr butter, room temperature
90gr powdered sugar
100gr almond flour
2 eggs
30gr flour
50gr shredded coconut
Italian meringue
80gr granulated sugar
15gr glucose
23gr water
60gr egg whites
For start, prepare the tart dough by cutting the butter into the flour and then simply adding the rest of ingredients. Wrap the dough in plastic and chill until quite hard. Meanwhile proceed with the pastry cream and combine milk with cream, zest, vanilla and half of the sugar in a saucepan over medium heat. Whip the eggs with the rest of the sugar and corn flour until homogenous and stir in the lemon juice. As soon as the milk gets quite hot, pour one third of it in the egg mixture stirring constantly and then return it to the saucepan whisking until thick.
As soon as the cream starts boiling, remove from the heat and let cool. For the coconut frangipane that you can keep for days in fridge and use as filling for any tart, beat butter with sugar until creamy and add the eggs. Stir in the rest of the ingredients and set aside. Remove the tart dough from fridge and use a rolling pin to make shells for about one 20cm-diameter tart ring and nine muffin tins. Dot the bottom dough with a fork and preferably place a foil piece filled with beans or rice inside the larger tart shell to prevent rising.
Bake at a preheated oven to 170C for 15min with the bean filling and for another 5min without it. Fill the half-baked shells with a layer of coconut cream and bake for about 20-25min until golden on top. Spread the lemon pastry cream over the coconut filling and prepare the meringue. Boil water with glucose and 70gr sugar and as soon as it reaches 100C, start whisking the whites adding gradually the rest of the sugar. When the whites are quite foamy and the syrup is at 120C, pour it in the meringue and keep whisking until it cools down and feels slightly warm to the touch.
Fill with the meringue a pastry bag and empty it over the surface of the tarts in varius shapes. Finally burn the meringue picks with a blow torch and garnish with lemon zest, shredded coconut, chopped almonds, white chocolate shavings, or anything you come up with.
Thanks for sharing such a beautiful recipe! I made it this afternoon, dying from a sweet tooth! It turned out fabulously.
ReplyDeleteYour photography is very lovely! Makes this cake look irresistibly good.
Cate