Tartelette au Citron Meringue: My favorite flavor, my favorite fragrance turn into my delicious tarts.

If you browsing through my blog, you will see that I have a lot of recipes which contain lemon. And yes it’s one of my favorite flavor and fragrance ^^. Whenever my friends ask me ” What is your favorite dessert?” Lemon tart is always on my list.

I have a lot of lemon tart recipes, I love to try it, well, it’s so common for me, right? Anyway I think this one is special, and at first I didn’t believe that we can make the lemon tart look like this. I think  “How can lemon curd stay like these?”  it looks like a round dome, and I didn’t see any gelatin or anything in the ingredient list. I wonder about it for a long time.
Until I think that I had to stop wondering and just making it, and I will know the result ^^. The recipe comes from the book: ………………….. . Actually I had it a long time ago, but didn’t have a chance to try any recipe, well, I think that it a bit hard for me too because when I started baking, everything seen to be hard. I know that many of us feel like these but when I look back, I know that the only thing that will make us better and better in the kitchen is “Just do it!”, I didn’t receive anything from Nike, haha, but I really love this motto, because if we never try it before how can we make it. There will be a lot of errors but at last we will learn ^^.
The keys which make the curd stay in place are the butter and the right cooking time. You have to stir the lemon cream until it become thick and a lot of butter that add after taking it out of the heat will be the thicken agent (butter is firm when cool). And when it’s cool and firm, you will be able to pipe the lemon cream, that’s all!
For the taste of this recipe, well, you don’t have to ask because when the one that love lemon tart so much like me suggest you this tart ^^ you know that it’s delicious.
So, I have to tell you again that “Try it!!!!!” and you will be happy with the tarts and yourself like me.
PS. I ate about 2 of it after making it, without knowing that I forgot to brush the nappage. But  if you will finish them real soon, nappage is not necessary, because the tart won’t have time to dry out before it’s gone, ^^.

-Crème d’Amandes
50g …………………………… Butter
50g …………………………… Icing sugar
1 ……………………………….. Egg
50g …………………………… Almond powder
5g ……………………………… Cake flour
-Pâte Sablée
175g ………………………….. All purpose flour
25g ……………………………. Almond powder
70g ……………………………. Icing sugar
…………………………………… A pinch of salt
90g ……………………………. Butter
35g ……………………………. Egg
-Crème Citron
…………………………………… Zest from half of the lemon
100g …………………………. Lemon juice
100g …………………………. Sugar
3 ……………………………….. Eggs
50g ……………………………. Butter (soft, cut into pieces)
-Meringue Italienne 
50g ……………………………. Egg whites
25g ……………………………. Granulated sugar
50g ……………………………. Granulated sugar
20g ……………………………. Water

Mix the flour, almond powder, icing sugar and salt together.
 Rub the butter into the flour and almond powder mixture until resemble coarse crumbs.
Pour the egg into the bowl and stir to moisten all the crumb, take out of the bowl and knead (by pressing the dough until smooth).
Warp with plastic warp and refrigerate for 30 minutes.


Make Crème d’Amandes:

Beat the butter and icing sugar until light, beat in the egg, flour and almond powder  until combine.
Put the batter into the piping bag until required.

Preheat the oven to 180°C
Roll the Pâte Sablée 3mm thick, cut into 9cm round and place into the tin, cut to fit the tin.

Pipe the Crème d’Amandes over the pastry and bake for 15-20 minutes or until golden brown. Let the pastry cool on a wire rack. 


Make Crème Citron:

Mix all the ingredients except the butter together and whisk to combine.
Pour the mixture pass a fine sieve into a heat resistance bowl.
Put the water into a pan and bring to simmer and place the bowl of lemon mixture on top of it.
Heat until thicken, about 15 minutes you need to stir all the time.

 Take off the heat and stir in the butter, then place the plastic warp directly over the surface of the curd and let it cool completely.

Pipe the Crème Citron over the pastry (using 1.5cm round tip), then pipe the Italian meringue over the top of each pastry and using blowtorch to brown the meringue.
Refrigerate until ready to serve.