Lemon Meringue Tarts

Nestle Docello

Nestle Docello

Standard Supplier 29th August 2014

Lemon Meringue Tarts

Portions: 10

Ingredients

  • Ingredients
  • 225g plain flour
  • 110g unsalted butter
  • 80g caster sugar
  • 1 egg
  • 250ml semi-skimmed milk
  • 250ml whipping cream
  • 55g NESTLE DOCELLO Crème Brûlée
  • 150g lemon curd
  • 2 egg whites
  • 58gm caster sugar
  • 60g icing sugar, sifted

Method

Method
Combine the flour and butter together until it resembles fine breadcrumbs.
Add the sugar and mix well. Whisk the egg and combine with the flour and sugar mix. Roll into a ball and cover with clingfilm.
Leave to rest in the fridge for 15 mins before rolling out and, using the desired mould, bake blind for 10 minutes in an oven preheated to 170˚C.
Heat the milk and cream in a saucepan bring to the boil. Remove from the heat and stir in the brûlée powder, whisking continuously for approximately 2 minutes.
Divide the lemon curd equally between the pastry cases. Pour the prepared custard over the top and then refrigerate for approximately 35 minutes.
Place the egg whites in a clean dry mixing bowl and whisk until stiff peaks form. Turn the speed down and gradually add the caster sugar until fully combined.
Dust half of the icing sugar over the meringue mix and gently fold.
Gradually add in the remaining icing sugar.
Place the meringue into a piping bag with a small round nozzle and pipe on top of the set tarts.
Glaze the meringues under the grill or lightly blowtorch. Serve.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.