Moulinex Masterchef Grande, Книга рецептов, Страница: 14 / 146

Lemon meringue tart
whisk beater
For the pastry:
• 250 g flour
• 125 g butter
• 30 g ground almonds
• 80 g icing sugar
• 1 egg
• Pinch of salt
For the topping:
• 6 eggs
• 300 g sugar
• 3 unwaxed lemons
• 50 g melted butter
For the meringue:
• 3 egg whites
• 80 g icing sugar
• 80 g sugar
• Pinch of salt
Prepare the dough: Put the flour, cold butter cut into small
cubes, ground almonds, sugar and salt in the stainless steel
bowl fitted with the mixer. Place the lid on the appliance and
turn it on to speed 2 for 2 minutes. As soon as the mixture is
ground into a fine texture, add the egg through the opening in
the lid and leave to turn for about 1 minute. Stop the appliance
as soon as the pastry forms a ball. Leave the pastry ball to rest
for at least one hour in the refrigerator, covered with cling film.
Prepare the topping: Wash and dry the lemons. Grate the
zest and squeeze the juice. Put the eggs, sugar, lemon juice
and zest and the melted butter in the bowl fitted with the beater
and fit the lid. Turn the appliance on speed 4 until the mixture
is even. Heat the oven to 210°C. Butter a 28 cm diameter tart
tin. Roll out the pastry to 4 mm thick and prick with a fork.
Cover with baking parchment and dried beans. Bake blind for
15 minutes. Remove the baking parchment and the dried beans.
Pour the topping onto the tart base and continue cooking for
25 minutes at 180°C.
Prepare the meringue: In the stainless steel bowl with the
multi-blade whisk attached and the lid on, beat the egg whites
at maximum speed until they form stiff peaks. Add 80 g sugar
while continuing to whisk. Turn down to speed 5 and add the
icing sugar then turn up to the maximum speed for 15 seconds.
When the tart is cooked, cover it with meringue using a spoon.
Put the tart in the oven for a few minutes until the meringue is
lightly browned.
x 6/8 bowl