Lemon and mint tartlet made with
– sweet pastry,
– lemon and mint cream,
– meringue.
Material used
– Silikomart perforated tart moulds
– Silikomart Saint Honoré tartlet silicone mould
– Micro-perforated baking mat
For 4 or 5 tarts
For the lemon / mint cream 1 (the day before)
30g lemon juice
Mint leaves
30g sugar
30g egg
60g butter
1g gelatine
Lemon zest
Heat the eggs, sugar, lemon juice, mint leaves and zest in a pan. Cook at 85°C.
Remove the mint leaves. Remove from the heat and add the gelatine, previously wrung out and softened in cold water.
When the mixture has come down to 60°C, add the cold butter cut into pieces. Mix, pour into the Honoré X8 mould from Silikomart and place in the freezer.
Sweet dough
70 g soft butter
130 g flour
45 g icing sugar
1 pinch of salt
1 egg yolk
Mix all the ingredients together. Roll out the dough thinly between 2 sheets of baking paper and put it in the fridge for 30 minutes. Prick the pastry with a fork. Bake the tartlets at 160° for about 20 minutes. Leave to cool.
For the meringues
50g egg whites
50g caster sugar
50g icing sugar
Whisk the egg whites until stiff, add the caster sugar.
Sift the icing sugar and mix gently. Poach on a baking tray covered with greaseproof paper and then with a plain tip. Place in the oven for 1h15 at 90°C. Turn off the oven and leave to cool in it.
For the lemon cream 2 (the day before)
30g lemon juice
Mint leaves
30g sugar
30g egg
60g butter
Lemon zest
Heat the eggs, sugar, lemon juice, mint leaves and zest in a pan. Cook at 85°C. Remove the mint leaves. When the mixture has cooled to 60°C, add the cold butter cut into pieces. Leave to cool and then fill the tartlet bases to the rim.
Assembly
Place the frozen cream in the middle of the tartlet. Place meringues and mint leaves all around.
Looking delicious and beautiful dessert
Thank you very much