In a bowl, cream the butter with the sugar by hand. Then add the egg; the mixture should look like scrambled eggs.
On a silicone mat, form a small mound with the flour, extra-fine almond powder and salt. Then make a small well to add your butter, sugar and egg mixture.
Cut the dough using a horn or pastry cutter.
Once the mixture has started to blend, mash the dough with the palm of your hand (crush the dough with the palm of your hand to blend the ingredients) until there is no trace of flour and the dough is smooth.
Flatten the dough roughly by hand, wrap it in plastic film and chill in the fridge for 30 minutes.
Roll out the pastry with a rolling pin and press it into your tart ring.
For more precise dough thickness, cut out 2 wooden chopsticks in a DIY shop and place them on each side of the dough, and roll your rolling pin lightly with flour over them.
Bake in a hot oven at 155 degrees for about 20-25 minutes until golden brown. Wait for your pastry to cool before filling it.
2. Lemon cream :
Heat the lemon juice in a saucepan.
Mix the cornflour and sugar in a bowl, then add the eggs. Once the lemon juice is hot, pour your mixture over it.
Keep the mixture in the saucepan over a low heat. Mix well until thickened.
Remove from the heat and add the butter.
Fill your tartlets with the sweet pastry using a piping bag.
3. Italian meringue :
Mélangez dans une casserole l’eau, l’arôme de citron vert ainsi que le sucre et portez le tout à 119 degrés.
En parallèle, montez les blancs en neige. Une fois le sirop à la bonne température, versez-le doucement sur le rebord de la cuve du batteur en vitesse maximum. Laissez foisonner jusqu’à refroidissement de la meringue.
Une fois refroidie, pochez votre meringue avec une douille lisse sur votre tarte.
Enjoy your meal !
