Tag Archives: Surface Roll

Lemon Meringue Tarlets


Lemon Meringue Tarlets

For the Crust:

¾ cup (180 mL) cold butter; cut into ½-inch (1.2 cm) pieces
2 cups (475 mL) all-purpose flour
¼ cup (60 mL) granulated sugar
¼ tsp (1.2 mL) salt
? cup (80 mL) ice water

For the Filling:

2 cups (475 mL) water
1 cup (240 mL) granulated sugar
½ cup (120 mL) cornstarch
5 egg yolks, beaten
¼ cup (60 mL) butter
¾ cup (180 mL) fresh lemon juice
1 tbsp (15 mL) lemon zest
1 tsp (5 mL) vanilla extract

For the Meringue:

5 egg whites, room temperature
½ tsp (2.5 mL) cream of tartar
¼ tsp (1.2 mL) salt
½ tsp (2.5 mL) vanilla extract
¾ cup (180 mL) granulated sugar

For the Crust: Make sure all ingredients are as cold as possible. Using a food processor or pastry cutter and a large bowl, combine the butter, flour, sugar and salt. Process or cut in until the mixture resembles coarse meal and begins to clump together. Sprinkle with water, let rest 30 seconds and then either process very briefly or cut in with about 15 strokes of the pastry cutter, just until the dough begins to stick together and come away from the sides of the bowl. Turn onto a lightly floured work surface and press together to form a disk. Wrap in plastic and chill for at least 20 minutes.

To roll out tartlet dough, slice the dough into 6 pieces. On lightly floured surface, roll each circle of dough into a 5 inch disk. Stack the disks, separated by pieces of plastic wrap, on a plate, and refrigerate for 30 minutes.To bake the dough, position rack in oven to the centre of oven and preheat to 350ºF (180ºC). Place the disks of dough, evenly spaced, on a baking sheet and bake for 20 to 25 minutes, until golden brown. Cool completely.

To finish tartlets, first place oven rack in the upper third of the oven and increase heat to 425ºF.

Divide the lemon filling equally among the disks, mounding it in the centre and leaving a 1-inch border all the way around.
Spoon the meringue decoratively over each tartlet, right to the edges, in dramatic swirling peaks. Return tartlets to oven and bake for about 5 minutes, until the meringue is golden brown.

Preheat oven to 350ºF (180ºC). Line the crust with foil and fill with metal pie weights or dried beans. Bake for 20 to 25 minutes. Carefully remove the foil and continue baking for 10 to 15 minutes, until golden. Cool completely before filling.

For the Filling: Bring the water to a boil in a large, heavy saucepan. Remove from the heat and let rest 5 minutes. Whisk the sugar and cornstarch together. Add the mixture gradually to the hot water, whisking until completely incorporated.

Return to the heat and cook over medium heat, whisking constantly until the mixture comes to a boil. The mixture will be very thick. Add about 1 cup (240 mL) of the hot mixture to the beaten egg yolks, whisking until smooth. Whisking vigorously, add the warmed yolks to the pot and continue cooking, stirring constantly, until mixture comes to a boil. Remove from the heat and stir in butter until incorporated. Add the lemon juice, zest and vanilla, stirring until combined. Pour into the prepared crust. Cover with plastic wrap to prevent a skin from forming on the surface, and cool to room temperature.

For the Meringue: Preheat the oven to 375ºF (190ºC). Using an electric mixer beat the egg whites with the cream of tartar, salt and vanilla extract until soft peaks form. Add the sugar gradually, beating until it forms stiff, glossy peaks. Pile onto the cooled pie, bringing the meringue all the way over to the edge of the crust to seal it completely. Bake for 15 to 20 minutes, or until golden. Cool on a rack. Serve within 6 hours to avoid a soggy crust.








I am now very hungry waiting for my next challenge, as fears had been overcome!

Big Boys Oven

Fraise & Framboise Chocolat Ganache Tartlets


This is a recipe from “The Dessert Book by Chef Hidemi Sugino”….. oh got to tell you, he is one of my celebrity chef that I idol so much, his work is so incredible.

Sweet Tart Dough(Pate Sucree)
Makes 350g

90g unsalted butter, thinly sliced
60g confectioners’ sugar
30g whole egg
20g almond flour
150g all-purpose flour, plus more for work surface

1. Combine butter and sugar in food processor, and process for 4 to 5 seconds
2. Gradually add egg, almond flour and all-purpose flour, processing 4 to 5 seconds after each addition.
3. Scarping down mizture between additions. Total processing time may be 12 to 15 seconds, or until dough just holds together. Do not over-mix.
4. Place into airtight plastic bag and flatten with a rolling pin. Refridgerate for 2 to 3 hours.
5. On a lightly floured surface, roll out dough into 2.5 to 3mm thick. Prick all over with a fork. Place dough onto a tart pan loosely, the floured surface up, and press dough into pan.
6. Trim dough, by rolling a pin on dough. Press sides and bottom tightly onto pan. Cut away any exess dough with a knife.
To make tartlets, cut dough one size larger than the pans after rolling out. Then trim the overhanging dough with a knife after pressing into pans. If you don’t use all the dough, freeze the rest.


Fraise & Framboise Chocolat Ganache
(I had altered some of the ingredient to suit the taste and liking.)

80g frozen framboise(rasberry) puree
10ml framboise Monin syrup
10ml fraise Monin syrup
70ml heavy cream(whipping cream)
150gm dark chocolat (bittersweet)
30gm soft unsalted butter

1. Bake tart case: Roll out dough and place into baking pans; prick bottom of dough all over with a fork, bake in a 170C over the oven for 10 to 12 minutes; let cool.
2. Make ganache: Heat the puree until just starting to melt, remove from heat. Add syrups; set aside until completely melted by remaining heat. Return to heat, add heavy cream and bring to boil.
3. In a large bowl, place chocolat, add hot puree-cream mixture, whisking little by little, drawing small circles until emulsify completely. Add butter in small pieces, mix well until shiny.
4. Pour ganache into tart cases and spread evenly. Garnish with fresh fraise or framboise.(can serve with vanilla ice cream)

Something simple and yet will trigger the wildest taste of your guests. For sure you will be a great host of the day……

Big Boys Oven

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