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Recipe Ingredient
- Sweet Crust:
- 165g Anchor Unsalted Butter (cold, cubes)
- 95g Caster Sugar
- 1 Egg Yolk
- A pinch of Salt
- 270g All Purpose Flour
- Lemon Curd:
- 135g Lemon Juice
- 2g Agar Powder
- 135g Caster Sugar
- 3 Whole Eggs, Grade B
- 170g Anchor Unsalted Butter, softened
- Italian Meringue:
- 4 Egg White
- 210g Caster Sugar
- 50g Water
Instructions
- Preheat oven at 175 °C.
- In a mixing bowl with paddle attachment, mix cold Anchor Butter, sugar, salt and flour together until crumbly and the butter well coated with all the ingredients.
- Add in egg yolk and mix until become a dough. Rest the dough in the fridge for 20 minutes.
- Scale 60g of dough each and line in the tart shell mould(2.5inch diameter).
- Put the tarts in a freezer for 30 minutes.
- Then bake for 20 - 25 minutes or until golden brown colour and let it cool.
- In a bowl, mix sugar and agar powder together, then add in eggs. Use a hand whisk to mix well.
- Heat lemon juice in a saucepan. Pour the hot lemon juice into the egg mixture and whisk well. Pour back the mixture into the saucepan and cook on low heat until thick. Remove from heat and add in softened Anchor Butter.
- Cover lemon curd with cling film by touching the top surface. keep in the fridge to cool.
- In a saucepan, cook sugar with water until reach 118 °C.
- In a mixing bowl with whisk attachment, whip egg white until soft peak. Then pour in the hot syrup.(while the mixer is still turning) Then whip until completely cool and stiff.
- Fill lemon curd into the baked sweet crust. Then use a plain tip piping bag to pipe on top of the lemon curd. Lastly, use blow torch to give colour on italian meringue.
Sweet Crust:
Lemon Curd:
Italian Meringue:
Assemble:
