A classic lemon meringue tart, with praline paste.
Since months, I’ve been seeing a lot of chefs and food bloggers trying the lemon praline tart. So I decided to try the combination of the lemon sourness with praline. It was amazingly delicious.
I used the recipes of the chef Pierre Hermé for the shortcrust and the Italian meringue.
You can find the praline recipe in this link. I prepared the praline, the lemon curd and the shortcrust the day before.
Please note that the quantities mentioned here are for about 6 round tartlets of 7 cm.
- Bring all the ingredients to room temperature 30 minutes before starting
- Cream the butter with the icing sugar and a pinch of salt.
- Whisk in the egg.
- Add almond powder and mix until well combined.
- Add the flour
- Try not to knead the dough or over mix it once the flour is added.
- Lightly spread the dough and cover with a cling film.
- Keep the dough in the fridge for at least 3 hours.
- Spread the dough with a rolling pin between 2 baking sheets and put it in the tartlets molds.
- Freeze the unbaked tartlets for at least 1 hour.
- Bake the frozen tartlets in a preheated oven at 160°C for 10 minutes.
- Remove the tartlet molds and brush with the egg yolk mixed with water.
- Bake for 15 to 20 more minutes.
- Leave to cool on a wired rack.
- Put the lemon zest, the lemon juice and sugar in a small pan and bring to a boil.
- Beat the eggs then add them to the mixture. Keep stirring over medium heat for 2 minutes.
- Remove the pan from heat and add butter.
- Mix the cream until the butter is totally melted.
- Put the curd in a glass bowl and cover with a cling film.
- Make sure the cling film is in contact with the curd to avoid having a solid cream layer on top when it cools.
- Keep the curd in the fridge for at least 1 hour.
- Put the sugar and water in a sauce pan and bring to a boil over medium heat.
- When the syrup temperature reaches 115°C, start whipping the egg whites.
- When the syrup reaches 121°C, remove immediately from heat.
- Slowly drizzle the syrup over the egg whites while still mixing.
- Whip the meringue until soft peaks form.
- When the tartlets are completely cold, put the praline paste in the bottom.
- Fill the tartlets with lemon curd.
- Decorate with italian meringue, using a piping bag.
- You can add extra praline paste on the top of the tartlets.
- Carefully caramelise the meringue using a blowtorch.
- Leave 30 minutes in the fridge before serving.