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Lemon tartlet

Cooking Time

60 mins

Serving Suggestion

30 people

Difficulty

Allergy information

How to make Lemon tartlet

1

Mix all the ingredients together with the GOLD CUP® BACK until you have a homogenous dough

2

Store the dough overnight in the fridge

3

Roll the dough to 2.5 mm and shape your forms

4

Bake for 14 min at 170°C

5

Boil the lemon puree with the zest and 120 g sugar

6

Meanwhile mix the sugar, cornflour and egg yolks

7

Add some warm lemon puree to the mixture

8

Put this mixture back into the lemon puree and cook it like a custard cream

9

Allow to cool in the fridge

10

Add the whipped cream* with the cold lemon cream

11

Pour it into the baked tartlet

12

Boil the sugar and water to 121°C

13

Add the sugar to the whipped egg whites

14

Whip until cool

15

Pipe the meringue on the lemon tartlet with a Wilton douille (or French indented douille n°10, St-Honoré douille n°15, Plain douille n°11)

16

Brown the meringue by moving the torch, until you see the meringue starting to brown

17

Finish with some lemon zest

Notes & Variations

*VANDEMOORTELE ALTERNATIVES FOR A LIGHTER, CHEAPER AND MORE STABLE CREAM;

a) Make your own cream with GOLD CUP® CHANTY & GOLD CUP® SPECIAL:

Boil 1 l milk with 250 g sugar. Add 300 g GOLD CUP® SPECIAL & 300 g GOLD CUP® CHANTY and heat the mixture to 80°C. Whisk 3 egg yolks with some milk. Add the egg yolks to the mixture and mix for 7 minutes. Put the mixture in the fridge for 24 hours.

b) Ready-to-use preparation for whipping GOLD CUP® CHANTY DECO

Ingredients used

Vandemoortele Ingredients

Other Ingredients

Short crust tartlet:
500 G GOLD CUP® BACK
340 G SUGAR
100 G ALMOND POWDER
8 G SALT
4 EGGS
840 G FLOUR
---------------------------------
Lemon cream:
200 G LEMON PUREE
ZEST OF HALF A LEMON
120 G SUGAR
10 G CORNFLOUR
2 EGG YOLKS
50 G SUGAR
250 G WHIPPED CREAM*
---------------------------------
Meringue:
400 G SUGAR
150 G WATER
200 G EGG WHITE

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