Orange meringue tartlet with
– sweet pastry,
– creamy orange filling
– meringue.
Materials used
– Micro-perforated silicone baking mat
– Micro-perforated strip (optional)
– Kitchen thermometer
– Kitchen blowtorch
– Sultana tip
Ingredients
Sweet pastry
✔70 g soft butter
✔130 g flour
✔45 g icing sugar
✔1 pinch of salt
✔1 egg yolk
Orange cream
✔60g sugar
✔60g orange juice
✔75g egg
✔120g butter
Meringue
✔60g sugar
✔2.2 cl water
✔1 egg white
The recipe
Sweet pastry
✔70 g soft butter
✔130 g flour
✔45 g icing sugar
✔1 pinch of salt
✔1 egg yolk
Mix all the ingredients together, filter and place in a cool place. Roll out the pastry thinly with a rolling pin between 2 sheets of greaseproof paper. Line the Silikomart tart circles, having first placed a strip of Forosil in the mould (optional) and prick the pastry with a fork. Place in the freezer while you preheat your oven. Bake the tartlets on a micro-perforated baking mat at 170°C for around 15 minutes. Leave to cool.
Orange cream
✔60g sugar
✔60g orange juice
✔75g egg
120g butter
Heat the egg, sugar and orange juice in a saucepan. Cook at 82°C, stirring constantly. Check the temperature using a kitchen thermometer. When the mixture has cooled to 60°C, add the cold butter cut into pieces. Blend and chill.
Top the tartlets with the lemon cream.
Meringue
✔60g sugar
✔2.2 cl water
✔1 egg white
Heat the water and sugar in a saucepan to 118°C. Using an electric mixer, beat the egg white until stiff, then pour over the syrup when it has reached the desired temperature. Continue beating until the meringue has cooled. Fill a piping bag with a sultana tip. Poach the meringue onto the tartlet.
Fill the centre with the remaining lemon cream. Use a kitchen blowtorch to brown the meringue. Chill until ready to eat.
