Lemon Meringue Tart
Elevate your lemony meringue tarts with a delightful floral twist! Discover the charm of a pressed daisy pattern baked right into the tart shell using a silicone mould. A simple, yet stunning way to add a unique and fun decoration to your desserts!
Ingredients:
Tart Dough:
- 140g room temperature butter
- 100g icing sugar
- 1 teaspoon vanilla paste
- 1/4 teaspoon salt
- 40g whole eggs (whisked)
- 240g cake flour
- Gel food coloring (white and yellow)
Filling:
- Store-bought jam or curds
- Store-bought vanilla sponge/pound cake
Meringue:
- 100g egg whites
- 200g icing sugar
Instructions:
1. Preheat your oven to 150°C and place two domed silicone molds (6.5 cm width) on a baking sheet.
2. In a medium bowl, cream the butter and icing sugar together with a whisk until creamy.
3. Whisk in the eggs and vanilla paste until well combined.
4. Fold in the cake flour and salt with a spatula until the dough is smooth and forms a ball.
5. Divide the cookie dough: 3/4 for the base biscuit color and 1/4 for the white and yellow coloring.
6. Flatten the base biscuit color between two parchment papers with a rolling pin.
7. Refer to the Instagram video below to create the daisy pattern using mini fondant cutters.
8. After finishing the pattern, use a scallop round cookie cutter (8 cm) to cut rounds from the patterned dough. Chill the entire cookie sheet for 15-20 minutes to achieve clean edges when lifting each round onto the silicone mold. Allow the cookie rounds to warm up slightly. The key is to wait until the rounds are soft enough to gently ease into the dome shape.
9. Once the silicone domes are covered, chill for another 20 minutes.
10. Bake for 20 minutes or until the edges are lightly golden brown.
11. Allow the cookies to cool on the mold for 10 minutes before transferring them to a wire rack to cool completely.
12. Prepare cake rounds for the base of the tart using the store-bought vanilla cake. Use a 5 cm cookie cutter.
13. Fill a piping bag with the jam or curd of your choice.
14. Prepare the meringue: beat the egg whites in a clean, dry bowl until frothy. Gradually add the icing sugar, one tablespoon at a time, while beating until stiff, glossy peaks form. This should take 6-8 minutes.
15. Place the meringue in a piping bag with a large round tip.
16. Lay a piece of cake round on the base of the daisy tart shell, then pipe a generous amount of jam or curd.
17. Finally, pipe blobs of meringue on top, resembling meringue kisses.
18. Use a blow torch to brown the meringue, holding the torch about 2 inches away and moving it in a circular motion until golden brown.
Enjoy your daisy lemon tart!