One Tart Dough for 2 Classic French Tarts (Lemon Meringue & Quiche Lorraine) | Tiny Parisian Kitchen

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Today I’m baking two classic French tarts using one simple crust: a lemon meringue tart & a traditional quiche Lorraine.

French baking may look complicated, but many beautiful recipes are surprisingly simple. With a few ingredients, one basic tart dough, & no fancy equipment, you can make delicious French food at home.

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🎥 merci to Chloé Finch (@chloevfinch) for filming this video so beautifully ✨Check out her work → https://www.chloevfinch.com/

⏱ Chapters
0:00 Intro
0:55 Making the dough
3:20 Headspace
5:45 Rolling out dough and blind baking
10:15 Preparing the quiche Lorraine filling
13:55 Making the lemon filling
19:20 Making the meringue
22:15 The finished tarts

Pate brisee crust (makes for 2 9inch tart molds)
-320 grams flour
-230 grams butter, cold & cut in small cubes
-60 grams water
-4 grams salt

Rub the butter into the flour until it is almost a sandy texture with a few bigger chunks left. Add the water & bring together into a clump. Separate in half, and form into flat discs, cover with plastic, & place in fridge for at least 30 minutes.

Roll out to about 3mm, place into mold, pressing the dough down into the corners rather than stretching it upward, & trim the excess.Prick the base with a fork & place the shells in the freezer for at least 30 minutes.

Bake with parchment & baking beans at 200 °C for about 10–12 minutes. Remove the parchment & beans & return to the oven for another 5–8 minutes, until the base is lightly golden & dry but not too dark, as it will bake again with the filling. Let cool while working on filling.

Quiche Lorraine Recipe
-3 eggs (about 150 grams)
-200 grams crème fraîche
-200 grams cream (at least 30% fat)
-200 grams lardon
-50 grams grated gruyere or Comte
-Salt & pepper to taste
-Dash of ground nutmeg

Cook the lardons in a pan until browned. Drain the excess fat & let cool slightly.

Whisk together the eggs, crème fraîche, & cream until smooth. Season with salt, pepper, & a dash of nutmeg. Strain the custard through a fine sieve, then stir in the cheese and cooled lardons.

Pour the filling into the parbaked tart shell. Bake in a preheated 180°C oven for about 25–30 minutes, until the top is lightly golden & the center is just set with a slight wobble. Baking time may vary depending on your oven. Let the quiche rest for 15–20 minutes before slicing.

Recipe for lemon merigue tart in pinned comment!

🛍 Links

Shop this outfit & all my outfits → https://shopmy.us/shop/collections/4183653
Tools & ingredients used in for these tarts → https://amzn.to/4rQUxf3
Amazon storefront → https://www.amazon.com/shop/ainsleydurose
Similar vintage plates, bowls & baking dishes → https://shopmy.us/shop/ainsleydurose?Section_id=1902791&tab=collections
Home & kitchen favorites → https://shopmy.us/ainsleydurose/my-home

☕ Visit me at Café Revelotion for my fresh pastries and my husband’s coffee → Fridays & Sundays, 8am–1:30pm at Place Monge
https://www.instagram.com/caferevelotion/?hl=en

🏠 My Paris Apartment Tour → https://youtu.be/A1V2sIq5yeo?si=s_g8xZ0owSIBsGyb
🎓 Moving to Paris Q&A → https://youtu.be/7lwNxTCNa-0?si=OzzDTnW6xUS4dyNF
🧺 My Paris Flea Market Guide → https://youtu.be/yzwWyIvTq4I?si=lSzusicVRXyxrnI-

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WHO AM I?
I’m Ainsley Durose, a professional pastry chef living in Paris. I share my love for baking & cooking, showing how beautiful pastry can be made with minimal tools & small spaces, alongside my love for France, joie de vivre, vintage charm, cozy living, & nostalgic slow living.

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