For 1 kg of pastry that you can freeze ( for 4 tarts)
- 300 g rice flour
- 300 g cold butter
- 200 g icing sugar
- 3 eggs
- 150 g ground almond
- 100 g potato flour or starch ( bought in a Chinese supermarket much cheaper!)
Put all your ingredients in the mixer with the paddle tool.
When everything is well-combined leave in the fridge for minimum 4 hours.
Between 2 floured parchment paper sheets, roll out the dough,
Bake it blind in a preheated oven at 180 degrees for 10 to 15 min.
Light crème au citron
- 4 lemons
- 3 eggs
- 180 sugar
- 1 tsp cornflour
- 1 gelatine leaf
Put the gelatin leaf in a bowl of cold water.
Zest the 4 lemons and squeeze the juice in a saucepan.
Add 3 beaten eggs, the sugar and the cornflour.
Put on the hob and whisk it continuously until you get a thick mixture.
Add your soaked gelatin leaf in the saucepan and use a hand blender to smooth the final mixture.
Pour into the baked tart.
Leave it in the fridge to let it set.
For the Italian meringue you will need a digital thermometer! It is the guarantee of your success!
- 75 g egg white
- 200 g sugar
- 50 mL water
In the mixer, whisk the egg white until thick peaks.
In a saucepan, put the sugar and water. When the temperature reaches 118 degrees, pour the syrup onto the beaten egg whites and continue to whisk until it cools down.
Put in a piping bag and pipe on the tart.
Et voilà! Bon Appétit!!
Tags: italian meringue, lemon tart
This post was written by Severine Rutherford