For the lemon tart
Fill the tart with the strawberry compote, cover with lemon cream and garnish on top with the meringue. Using a torch cook the meringue until golden brown and serve.
For the crispy tart
Place all the ingredients in a mixer bowl fitted with a paddle. Knead until the dough becomes crumbly. Remove the dough from mixing bowl and form into 2 balls. Flour hands and
flatten each ball into two rectangles disks about 4cm / 1.5 inches thick. Wrap each disk with plastic wrap and refrigerate at least for an hour.
Take the dough out of the fridge and let it sit for a few minutes to soften slightly for easy rolling. Place the dough on a baking paper, cover with one more paper and roll out the dough about 3mm / 0.1 inches thick. Spray the ring molds with oil and place them on top of the dough. Press and cut the bottom part of the tart. Transfer the mold on a baking pan with silicon mat or baking paper. Continue with rest of the rings.
With a knife or a pizza cutter cut a 2,5cm / 1inches thick and 30cm / 11.8 inches long stripes. Form the stripes on the sides of the rings, trim the excess and freeze for 2 hours.
Preheat the oven at 160C / 320F and bake for 20 minutes. Place the tarts on a rack and let them cool down in room temperature.
For the lemon cream
In a saucepan place the juices, the zests, the 90gr. (3.17oz) of the sugar and bring to the boil.
In the meanwhile in a bowl add the eggs, the other 90gr. (3.17oz) of sugar and whisk until the eggs turns white. Pour in the citrus syrup while whisking the eggs. Transfer the mixture back to the saucepan and bring to the boil while stirring continuously. Remove the pan from the heat, add the gelatin, the vanilla and pass through a sieve. Start adding the butter while stirring with a whisk until all the butter incorporates in the cream. Cover with plastic wrap on the surface of the cream and refrigerate until chill.
For the strawberry compote
In a bowl mix all the ingredients and let the strawberries to marinate for 30 minutes.
Strain the juices in a sauce pan, add the half of the marinated strawberries and simmer until all the juices are evaporated. Mix the cooked strawberries with the marinated and store in the fridge until needed.
For the meringue
In a mixer bowl place the egg whites and beat them with a whisk in a medium speed. When the egg whites starts to form bubbles add the granulated sugar gradually, one spoon at a time and wait until dissolves in the butter before you add the next spoon. Turn up the speed and beat until the meringue increase its volume, starts to shine, becomes glossy and very thick. Remove the bowl from the mixer and add the powdered sugar in two doses stirring with a silicon spatula until incorporates in the meringue.
COOK ALONG PREP & EQUIPMENT LIST
- formed and rested dough
- marinated strawberries
- scaled ingredients per recipe
- separated ingredients per recipe
- 1 weighing scale
- several bowls for storage
- 1 sauce pan to cook the strawberries (ideally 20*12cm / 7.8*4.7 inches)
- 1 spoon spatula for cooking
- 1 mixer with paddle and whisk for the crispy tart and the meringue
- 1 sauce pan to cook the lemon cream (ideally 20*12cm / 7.8*4.7 inches)
- 1 whisk
- 1 fine strainer
- 1 zester
- blow torch
- 1 silicone spatula
- parchment paper
- ring tart molds for the crispy tart (ideally 12*2.5cm / 4.7*1inches)
- nonstick silicone baking mat (optional)
- cooking spray or vegetable oil with a brush for the ring molds
- 1 baking pan (ideally 30*25cm / 11.8*10inches)
- piping bags
- resting-cooling rack
- 1 rolling pin
- 1 chopping board (ideal 20*30cm / 7.8*11.8 inches)
- 1 utility knife (paring knife)
- kitchen paper
- plastic wrap