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Ingredients


1 batch recipe of "Pasta Frolla"
1 fresh lemon
10 ounces of butter
8 yolks
8 egg whites
1 each vanilla bean
1 quart of heavy cream
8 ounces of granulated sugar
2 each of gelatin sheets

Hearth shape lemon meringue tart


Preparation

Prepare one batch recipe of the "Pasta Frolla", cover the hearth shape mold with the dough, put some plastic wrapped dried beans on top of the shape it dough before baking, this will prevent the dough of bubbling during the baking time, then bake the hearth shape tarts in a hot oven at 325 F. for about 20 minutes. Allow to cool down and carefully remove them out of the mold.
I a stainless steel bowl put the heavy cream with the yolks, the sugar, the lemon zest, and his juice also, the inside of the vanilla bean.
Start whisking all the ingredients on top of a pot with boiling water, continuing stirring, as soon as the yolks start cooking a lot of foam will appear on the surface of the liquid, continuing whisking the cream until the foam will go down, at this point add the butter in small pieces, and the soften gelatin sheets(to soften the gelatin sheets put in a bowl with cold water until will become soft) whisk in it, then chill the whole bowl with the cooked in cream on top of ice water, and continuing stirring until the temperature of the cream will chill and the cream will become thicker, poor the cream in a small plastic pitcher, then poor on the already chilled hearth shape tart shells, refrigerate the tart for couple of hour to make sure the cream will set in.
At this point scale in grams the egg whites and add the same amount of the egg whites in granulated sugar, put it into the mixer and until the eggs will thick and stiff. Put the whipped and stiff egg whites in a pastry bag with a star tip and pipe on the edges of the hearth shape lemon cream tarts. Torched just before serving and decorate the plate with drops of raspberries coulis.




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