Mini Lemon Tart
Mini Lemon Tart — a Zeelandia recipe in 4 components. Uses Paletta Cold Glaze Neutral Gel 6 kg.
- mixing time (shortcrust base)
- 3 min
- baking temperature (shortcrust base)
- 190 °C
- baking time (shortcrust base)
- 10-12 min
- baking temperature (lemon curd)
- 180 °C
- baking time (lemon curd)
- 6 min
- whipping time (meringue)
- 4-5 min
Ingredients
Shortcrust base
| Ingredient | Quantity |
|---|---|
| Kruche Klasyczne (classic shortcrust mix) | 500 g |
| Butter | 225 g |
| Eggs | 25 g |
Lemon curd
| Ingredient | Quantity |
|---|---|
| Eggs | 400 g |
| Egg yolks | 160 g |
| Sugar | 300 g |
| Lemon juice | 400 g |
| Lemon zest | 20 g |
| Butter | 300 g |
Italian meringue
| Ingredient | Quantity |
|---|---|
| Bianca Meringue | 180 g |
| Sugar | 180 g |
| Water | 180 g |
| Gelatine | 4.2 g |
| Water (for soaking the gelatine) | 48 g |
| Citric acid | 1.2 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Paletta Cold Glaze Neutral Gel 6 kg | 50 g |
Method
- Shortcrust base
Mix all ingredients on low speed for about 3 minutes (flat beater). Roll the shortcrust dough out to a thickness of about 0.3 cm and line tartlet tins about 7 cm in diameter and about 2 cm high with it (about 25 g per piece). Bake at 190°C for about 10-12 minutes.
- Lemon curd
Combine all ingredients. Heat the lemon mixture over a low heat, stirring constantly, until it thickens. Deposit the lemon curd into the shortcrust bases (about 65 g per piece). Bake at 180°C for about 6 minutes.
- Italian meringue
Soak the gelatine in water (about 48 g). Liquefy the gelatine. Whisk the Bianca Meringue, sugar and water (about 180 g) on high speed for about 4-5 minutes (whisk attachment). At the end of whipping add the citric acid, then the liquefied gelatine. Pipe the meringue (piping bag) onto the lemon curd tartlets (about 20 g per piece).
- Decoration
Decorate as desired. Soften the Paletta Cold and pipe it (piping bag) as small dewdrops.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.