Lemon Tart
Lemon Tart
Individual tart with lemon cream and meringue in a soft, crispy base!
Receptura
| Grupa | Težina / Zapremnina | Proizvod |
|---|---|---|
| Danish Cookies Mix | 1.000 g | tart ingredients |
| Margarine Princess | 430 g | tart ingredients |
| Eggs | 50 g | tart ingredients |
| Roi Chocolat | 2.000 g | sponge cake ingredients |
| Eggs | 1.280 g | sponge cake ingredients |
| Water | 220 g | sponge cake ingredients |
| Bianca GR | 100 g | meringue ingredients |
| Sugar | 150 g | meringue ingredients |
| Water (80ºC) | 200 g | meringue ingredients |
| Water | 250 g | lemon cream ingredients |
| Minuta Ivoire | 100 g | lemon cream ingredients |
| Roma Top | 100 g | lemon cream ingredients |
| Fruitful Lemon | 80 g | lemon cream ingredients |
| Water | 250 g | cream ingredients |
| Minuta Ivoire | 100 g | cream ingredients |
| Roma Top | 100 g | cream ingredients |
| Eldorado | 300 g | covering ingredients |
| Paletta Cold Gel Neutral | 200 gr | covering ingredients |
| Water | 25 gr | covering ingredients |
Priprema
Mix all the tart ingredients using the flat beater for 1-2 minutes at the slow or medium speed, until you get a homogenous dough.
Form the tarts into the suitable cooking utensil and bake at 185ºC for 8-10 minutes, depending on the size.
Fill the tarts with the lemon cream.
For the sponge cake mix all the ingredients together at high speed with the use of the wire whip for 6-8 minutes, until you get a perfect and fluffy dough consistency and pour the dough into cake pans. They should be slightly more than 1/2 full. Bake at 175-180ºC for 35-40 minutes.
Add a piece of sponge cake.
Fill the right silicone mould with Minuta Ivoire and let it freeze.
Prepare the meringue, by mixing the ingredients with the wire whip for 7 minutes at the high speed.
Heat all the covering ingredients together until 80ºC. Cover the dessert and decorate with the meringue.
