Pastry
Lemon Tart

Individual tart with lemon cream and meringue in a soft, crispy base!

Recipe

Group Weight / Volume Product
Danish Cookies Mix 1.000 g tart ingredients
Margarine Princess 430 g tart ingredients
Eggs 50 g tart ingredients
Roi Chocolat 2.000 g sponge cake ingredients
Eggs 1.280 g sponge cake ingredients
Water 220 g sponge cake ingredients
Bianca GR 100 g meringue ingredients
Sugar 150 g meringue ingredients
Water (80ºC) 200 g meringue ingredients
Water 250 g lemon cream ingredients
Minuta Ivoire 100 g lemon cream ingredients
Roma Top 100 g lemon cream ingredients
Fruitful Lemon 80 g lemon cream ingredients
Water 250 g cream ingredients
Minuta Ivoire 100 g cream ingredients
Roma Top 100 g cream ingredients
Eldorado 300 g covering ingredients
Paletta Cold Gel Neutral 200 gr covering ingredients
Water 25 gr covering ingredients

Preparation

    Mix all the tart ingredients using the flat beater for 1-2 minutes at the slow or medium speed, until you get a homogenous dough.
    Form the tarts into the suitable cooking utensil and bake at 185ºC for 8-10 minutes, depending on the size.
    Fill the tarts with the lemon cream.
    For the sponge cake mix all the ingredients together at high speed with the use of the wire whip for 6-8 minutes, until you get a perfect and fluffy dough consistency and pour the dough into cake pans. They should be slightly more than 1/2 full. Bake at 175-180ºC for 35-40 minutes.
    Add a piece of sponge cake.
    Fill the right silicone mould with Minuta Ivoire and let it freeze.
    Prepare the meringue, by mixing the ingredients with the wire whip for 7 minutes at the high speed.
    Heat all the covering ingredients together until 80ºC. Cover the dessert and decorate with the meringue.

Lemon Tart