Avalon’s Tartelettes Citron Meringuées!

Whilst we can’t cruise along the Rhône and Saône rivers taking in the beautiful countryside, quaint villages and towns right now, we can certainly recreate some of France’s delicious cuisine and mouthwatering treats.

Try your hand at this tasty tartelettes citron meringuées prepared onboard the 8 day Burgundy & Provence cruise by Avalon’s talented pastry chef Guillaume. Bon appétit!

INGREDIENTS

Crust /Pâte sablée:
180g of flour
90g of salted butter
80g of brown sugar
1 egg
1 touch of tonka bean

Lemon Curd:
100g of lemon juice
zest of 2 organic lemons
45g of corn starch
300g of water
3 yolks
125g of sugar
15g of unsalted butter

Meringue Italienne:
80g of egg white (3 egg whites)
160g of sugar
80g of water

HOW TO BAKE THEM

Fonds de tartelettes/Crust:

In a large bowl, add the flour, sugar, butter and tonka bean.

Using your hands, turn the ingredients into a homogenous sand by rubbing
them together.

Add the egg and keep on mixing with your hands until you can form a ball. (Keep in mind that the less you work the dough, the better ! Otherwise, gluten will express itself a bit too much and the final dough will be too hard.)

Let the crust rest in the fridge for 30 minutes.

Pre-heat the oven at 180°C (350°F).

Roll it down using a rolling-pin and use a cookie cutter to shape the future bottom part of the pies.

Bake them 12/15 minutes until slightly brown, putting them on the outside part of a silicon mould for a neater result.

Lemon curd:

In a medium saucepan, whisk together the water, corn starch, lemon juice and lemon zest.

Cook over medium - high, whisking constantly, until it thickens. It can take up to 15 minutes.

Remove from heat and add the yolks and sugar. Whisk again and cook over low – medium for 5 more minutes. When cooled down, scoop the lemon curd into a pastry bag.

Meringue Italienne:

Add the egg whites into the bowl of your kitchenaid (or any cook processor).

Put the sugar and water into a small saucepan over a medium-hot heat with a thermometer resting in the liquid.

When the temperatures reaches 110°C, slowly start beating the egg whites until they get gently foamy (but not firm).

When the syrup reaches 118/120°C, add it to the beating egg white at medium speed keeping the stream of liquid as close to the side of the bowl as possible, this allows the syrup to cool slightly before it hits the egg whites.

Beat the meringue for 5 minutes until it cools down a bit. (Remember it’s easier to use the meringue when it’s still slightly warm from the syrup).

Scoop the meringue out into a pastry bag.

ASSEMBLING

Take a pie crust, pour in lemon curd (functional piping) and finish it with a nice and generous italienne meringue topping (aesthetic piping) and torch it!

Bon appétit! ;-)