White Chocolate Lemon Meringue Tart Recipe is an elegant and delicate French dessert perfect for special occasions. It comes with a crunchy sablé dough, a creamy lemon filling with a touch of white chocolate and a silky Swiss meringue.
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Ingredients:
● Sweet Dough
2 ¼ cups (250g) pastry flour
½ cup (80g) powdered sugar
2 tbsp (30g) almond flour
pinch of salt
⅔ cup (150g) cold butter
1 medium egg (50g)
● Lemon Cream
¾ cups (190g) lemon juice
⅔ cup (60g) granulated sugar
zest of two lemons
five medium eggs (225g)
1 cup (150g) white chocolate chips
1 tbsp (15g) cocoa butter drops
● Swiss Meringue
½ cup (125g) room temperature egg whites
2 cups (250g) powdered sugar
Directions:
1. Preheat the oven to 320 °F (160°C).
2. Sift flour and powdered sugar. Add salt, almond flour and cold butter. Mix using the flat beater (if done by hand, use a fork), until you get a “sand like” texture.
3. Add the egg and mix to incorporate.
4. Refrigerate for 20 minute.
5. Roll the dough to a 3mm thickness.
6. Cut the base and the edges depending on the shape of your tart. Flip the dough and line the tart. Brush the base with water to stick the edges.
7. Pinch it, trim the edges, remove the excess of flour and refrigerate if necessary.
8. Use heat resistant plastic wrap or parchment paper. Add rice, beans or chickpeas.
9. Bake for 15-20 minutes or until it’s pale white. Remove the rice and back to the oven for another 10-12 minutes.
10. Once cooled, use a microplane to scrape the edges until smooth.
11. Melt cocoa butter and white chocolate and brush the tarts to avoid sogginess.
12. Mix eggs, granulated sugar, lemon zest and lemon juice.
13. Melt cocoa butter and white chocolate.
14. Meanwhile, in a saucepan, cook the lemon cream until it reaches 181-183°F (83-84°C).
15. Turn off the heat and add the chocolate and cocoa butter. Cover with plastic wrap and refrigerate overnight.
16. Heat egg whites and sugar at Bain Marie (double boiler) until it reaches 122-131°F (50-55°C).
17. Whip on medium speed until it cools down.
18. Fill the tarts with lemon cream.
19. Pipe the meringue. Use a blow torch to burn it.
20. Garnish with edible flowers and lemon zest.
Notes:
1. Don’t overmix the dough. The idea is not developing the gluten.
2. Freeze the tarts before piping the meringue, this way, when you get to use the blow torch, the cream won’t get soft.
Your White Chocolate Lemon Meringue Tart Recipe is ready! Enjoy!
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